The Fakalos Catering Culture

The culture of Fakalos Catering is defined by professionalism, creativity, and attention to detail. At its core are exceptional customer service, high-quality ingredients, and stunning presentation. The team works seamlessly to deliver unique culinary experiences that combine aesthetics and tradition, tailored to the needs of every event.

Born in 1942 …

Our history.

“Father of all is war,” says Heraclitus.
It creates or regenerates the new.
Our family, too, has experienced a rebirth.

From our grandfather Fotis, a building contractor who built and sold homes on Mesolongiou Street from 1920 until the eve of World War II, including our family home on G. Olympiou Street, to the challenging financial circumstances the family faced as the war approached.

The family had four sons: Karpos, Dimitris, Menios, and Kostas. Grandfather Fotis, resourceful as ever, sought new opportunities. A friendship between Karpos and Charalambakis led Grandfather to request a shop from Periklis, the Cretan, in the Majestic building, located in the heart of Patras at Symmachon Square, near the bustling port. This marked the beginning of the first “Fakalos” store.

Not long after, the second “Fakalos” was established in Nafpaktos, close to the family’s roots in the surrounding mountains. During the difficult years of the occupation, the store’s goods were modest: cornbread, a few raisins, or a pie made with greens and cornmeal.

However, with the arrival of the British, things began to change. Chocolates from the fleet, English marmalades, and rare flour sacks entered the market. Collaborating with Nikos Vosinakis, who owned a bakery, the first baked goods were produced and quickly became popular.

By the 1950s, shortages had diminished, and the public’s demands grew. The store evolved into a confectionery shop, offering sweets like Turkish delight, candies in large glass jars, biscuits, and travel-friendly pastries. Slowly but surely, “Patra Fakalos” took shape.

1966.

The second generation, Dimitris’s sons (Spyros, Vasilis, Alexandros, and Pavlos), joined the business. The shop expanded, modernized, and gained significant renown.

1974.

A production facility was organized, introducing a new dynamic with in-house products. This led to the creation of signature items that defined the “Fakalos” range:

    • Pirozhki
    • Italian tramezzini sandwiches
    • Classic cheese pies
    • Donuts and loukoumades (Greek-style doughnuts)
    • Traditional bougatsa from Patras’ recipes
    • Kourabiedes (almond shortbread) that delighted Greek expatriates across Europe
    • The iconic “Fakalos” apple pie (also known as the “Danish”), which became the brand’s hallmark product.

The product range also included freshly roasted nuts, authentic Aegina pistachios, Kalavryta walnuts, dried figs, Patras loukoumi, Zakynthos nougat, and other treats. Additionally, a full range of wines and spirits was offered, creating a unique shop concept—the “Fakaladiko”—that inspired many imitators.

An equivalent store in Athens was “Nafpliotis.”

1985.

By 1985, the concept of catering began to emerge. European programs, public projects, cultural events, festivals, carnivals, inaugurations, ship provisions, factory meals, and snacks created new demand and opportunities. “Fakalos” adapted by investing in equipment, expertise, and innovation, becoming a key player in the field.

Major achievements included:

  • Catering the inauguration of the Rio-Antirrio Bridge
  • Hosting large conferences in Patras and Athens
  • Organizing hundreds of weddings throughout Western Greece, from the Ionian islands to Preveza, Agrinio, and beyond.

2003.

The third generation, led by Dimitris Jr. (from 2003 onwards), brought fresh energy, changes, and expansion. New event spaces were created, modern equipment was introduced, and innovative menus offered customers a “value-for-money” philosophy.

In recent years, Nadia Konstantinidi’s ideas have reshaped the organization of events. Fine, high-quality equipment transformed event settings, while impressive decorations, buffet displays, and well-presented, courteous staff created an unforgettable experience.

With this consistency and respect, “Fakalos” has journeyed for over 80 years, constantly innovating and staying vigilant to every detail—offering optimism for the future.

“FAKALOS” — Established 1942… still going strong!

For targeted or specialized options, starting from barbecues, vegetarian gatherings, or gourmet recipes, and extending to Italian cuisine,
Chinese food, sushi, and every ethnic culinary exploration.

Everything is FAKALOS Catering!

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Facilities

Modern Catering Infrastructure

Behind the exceptional gastronomic creations we offer for your unique moments lies a well-organized team, equipped with the appropriate human resources, years of expertise, and, of course, the necessary infrastructure.

We operate in a space of 610.00 square meters, equipped with all modern technological standards. Our facilities meet all hygiene and food safety requirements, as well as those for employee safety.

In this space, we house our equipment, which includes ovens, refrigerators, stoves, workbenches, confectionery machinery, etc., capable of serving up to 2,000 portions daily. We are also firmly committed to fully recycling the materials and packaging we use.

Despite the impressive numbers, for us, every project and every client is unique, just like your special moments.