How it all began…

The history of Alexakis pita bread goes back to the mid-1950s. It all began when Ilias Alexakis, the father of the present owner, started learning the traditional technique for making pita bread for souvlaki at a specialist bakery in the Piraeus suburb of Drapetsona.

The founder’s big step

Eventually, all Ilias’s hard work paid off, and he used the experience and knowledge he had gained to open his own business in the early 1980s.


Ilias’s dedication and commitment to tradition were soon rewarded, with customers immediately recognising the success of his efforts. Before long, the company’s first small production unit was unable to keep up with demand, so in 1985, the business moved to its own premises in the Athens suburb of Kallithea.

Getting to the top

Since then, the company has grown steadily, consistently increasing production and sales to become one of the foremost producers of pita bread in Greece, its name synonymous with commitment to quality.

The next generation

After 45 years of ceaseless work, the time came for Ilias to make way for the next generation. So in 1996, the family business was handed on to Ioannis Alexakis, who was already extremely experienced, having worked for the company from an early age. With an eye to the future, and encouraged by his father, who continued to take an active interest in the business, Ioannis worked tirelessly to expand the company.

Renewal and integration

By 2003, it had become clear that the steady growth in demand both in Greece and abroad had made another expansion necessary. New, modern equipment was acquired, for significantly increased output, and at the same time, the computerisation of the whole company began.

In 2005, Alexakis moved to new, bigger premises, covering 1300 square metres, at the Menidi Industrial Park in Acharnes, putting the company in the perfect position to combine traditional values with a state-of-the-art production process.


In addition to the general modernisation of buildings and equipment, the company has put in place a certified food safety management system (HACCP-ELOT 1416:2000 and FAO/NHO CODEX ALIMENTARIUS), a certified quality system (ISO 9001:2008 and ISO 22000:2005), and a certified occupational health and safety system (ELOT 1801/OHSAS 18001).