The first Business Story carries a touch of the holiday spirit, as it tells the “sweet” story of Giannis and Sofia, owners of the famous chocolaterie Le Fondant!
In a space filled with the aroma of chocolate and freshly chopped nuts, Giannis and his wife Sofia, the owners of the distinctive chocolaterie named Le Fondant, welcomed us. The business name is no coincidence, as although it is based in Drama, it carries an air of refined French patisserie.
Giannis Parasidis, a graduate economist, quickly realized that office work was not for him and decided to try something completely different by continuing his studies at a culinary school. After completing his training and gaining some initial work experience, he found himself in France, working as a chef in a Michelin two-star restaurant near Strasbourg. There, he came into contact with the unique art of French pastry and chocolate making.
Giannis: "There is no chocolaterie in Strasbourg that I haven’t visited." Δεν υπάρχει σοκολατερί στο Στρασβούργο που δεν έχω επισκεφτεί
Returning to Greece, he began making chocolates for his family and friends, receiving praise. At the same time, he continued working as a chef in Thessaloniki, where he worked closely with a well-known pastry chef and had the opportunity to learn the secrets of chocolate making. His love for chocolate increasingly took first place in his heart. Thus, in 2010, he created Le Fondant, making exclusively handmade, distinctive chocolates, followed later by the particularly popular macarons among the French.
Giannis: For one and a half years, I tempered the chocolate by hand on marble until it reached the ideal temperature.
Today, Giannis works together with his wife Sofia, who is also a pastry chef. As she confided to us, although she divides her life between Kavala and Drama, she never loses her enthusiasm for the work at Le Fondant. She told us that she now takes pride in her macarons, whose production she has almost exclusively taken over since, two years ago, she decided to professionally join forces with her husband.
Sofia: We feel that what we create is something entirely our own, and as such, we offer it to our customers.
Giannis and Sofia have decided to maintain Le Fondant’s family character and emphasis on quality by making selective partnerships with gourmet stores to sell their products in Greece and Cyprus, while taking careful small steps to expand their product range. Besides chocolates and macarons, their workshop is famous for profiteroles, handmade chocolates, and their unique 18-flavor ice cream. The next big challenge for Le Fondant is their chocolate bites, dragées, which they hope will win not only the hearts of consumers but also international recognition.
Giannis: "There is no chocolaterie in Strasbourg that I haven’t visited." Our dream is for Le Fondant’s creations to be worthy of European chocolate.
From start to finish, Le Fondant’s creations bear the signature of Giannis and Sofia, which is why they stand out. Every day, they pour all their energy and passion into the art of chocolate, crafting authentic taste creations that elevate the senses. They proudly state that they always choose excellent raw materials from local and other producers and do not use ready-made powders or mixes, as they prepare all their pastes, pralines, and bases for their sweets themselves. This is certainly one of the reasons why people have embraced their sweet creations. Recently, the business made a new move toward the public by launching its online store.
Giannis: "There is no chocolaterie in Strasbourg that I haven’t visited." "I cannot imagine myself producing the same things; I want to create and evolve."
However, the beginning was not easy. The business opened its doors to the public during the crisis, and one of the first problems it faced was the lack of suitable equipment. A decisive role in addressing this problem was played by its inclusion in the ESPA program: “Upgrading very small & small existing businesses by developing their capabilities in new markets” in 2015, which was implemented with the support of the company ena Σύμβουλοι Ανάπτυξης and the guidance of their specialized consultant, Evi Voivatopoulou, head of the Secondary Sector and graduate of the Department of International Economic Relations & Development at Democritus University of Thrace.
Now, having also utilized a second funding program, the “Competitiveness Toolbox for small & very small businesses,” in collaboration with the company ena, the business has acquired the essential tools to upgrade its production. Having procured the necessary state-of-the-art equipment for chocolate processing, the company is achieving the goals it has set to attain high quality in its already popular recipes as well as to create new equally flavorful and high-quality products.
Giannis: Our philosophy is to emphasize quality and the continuous evolution of the high-level techniques we use.
More information about Giannis and Sofia’s chocolaterie, Le Fondant, at:
Adrianoupoleos 26, 66132, Drama, Greece Phone: +30 25214 00381 Email: [email protected] Website: lefondant.gr
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