There is a very interesting story behind Melissa that spans a full 100 years. Tell us about the most important milestones of your family, who built the business and brought you to where you are today.
It was 1925 when my great-grandfather and great-grandmother arrived as refugees from Asia Minor and settled in Peristeri, which had not yet even been officially established. They lived in a shack and gradually began selling basic products such as milk and yogurt. In this way, a small dairy shop was created, which slowly evolved into a café–patisserie offering traditional sweets from Constantinople.
About 20 years later, after the war, in an effort to recover and rebuild, the first Melissa pastry shop was founded by the second generation, equipped with the modern technology of the time—electricity, refrigerators, ovens, and the first ice-powered ice cream machine. The pastry shop began to gain a reputation in Athens and was considered one of the finest of its era, famous for its exceptional ice cream flavors, including the iconic “fire ice cream.”
In 1974, when the third generation took over—my father, Christos Bitsaktsis—many renovations followed over the years, along with experimentation, exploration of ingredients and flavors from around the world, and important collaborations. Melissa grew in recognition and evolved into a gourmet patisserie with French influences, specializing in chocolate and ice cream.
And so we arrive at today, as we celebrate 100 years—marking the milestone with the arrival of the fifth generation.
What decisions gave Melissa’s pastry-making a distinctive creative direction, and how did it evolve over time?
When my father took over, he built a new state-of-the-art laboratory for its time. He traveled extensively and discovered flavors and ingredients that had not yet arrived in Greece. He made the bold decision to stop selling certain classic sweets that were widely available everywhere, such as chocolate-coated sponge cakes and profiteroles.
This spirit of exploration and experimentation led, in 1995, to our exclusive partnership with Valrhona, which is still considered one of the finest chocolate producers in the world.
That decision opened the door to a series of collaborations with French and other international pastry chefs over the years. During the same period, it was decided that Melissa would use exclusively organic and top-quality raw ingredients, as well as cane sugar—standards that remain self-evident and non-negotiable for us to this day.
All these changes, decisions, and influences cultivated a climate of creativity in our pastry-making, with a clear goal: to create an exceptional dessert—both in appearance and in taste. A dessert you never forget, and one that always brings you back for more.
How did the name Melissa come about and what do you consider its greatest strength? What makes your desserts stand out?
The name Melissa symbolizes collaboration and dedication. Just like in a beehive, nothing happens on its own. Quality is the result of collective responsibility.
What makes our desserts stand out is this philosophy: attention to detail, exceptional raw ingredients, and the commitment of the entire team to create something truly memorable.
How do you continue to evolve? What do you preserve from the past, and where do you focus in order to renew yourselves and consistently offer high-quality products?
It is very important to know and remember our history and our past—to learn from it. At the same time, however, we must focus on the present and prepare for the future. We listen carefully to what people want and ask for, but it is also wonderful to surprise them with something they did not expect to taste.
Sometimes, evolution means going back to the basics and making a seemingly simple dessert exceptionally well.
Simple is the hardest thing to achieve.
Outstanding raw materials and proper technique are the foundation of consistently high-quality products.
What are your most popular desserts and why?
Each generation has its own references, but some desserts remain timeless favorites.
The apple pie and the Danish pastry have had a loyal following for many years. The millefeuille sells out within hours of being placed in the display. The lemon pie, Mont Blanc, tiramisu, éclairs, and milk chocolate creations are also among our most beloved choices.
Attention to detail makes all the difference.
Who and what helps you move forward? How easy is it to stand out in such a demanding industry?
It is not easy. However, it becomes easier when you remain true to your roots, your mission, and the reason you do what you do. The quality of our products and our carefully selected raw materials have always been—and will always remain—the foundation of our work.
When this is your starting point and guiding principle, it becomes easier to make the right decisions and ultimately stand out for the quality of your craftsmanship.
It is also essential to have partners and team members who share the same mission and passion, so that everyone works toward a common goal. We are fortunate to have collaborators who have been with us for 20 or even 30 years, both in sales and in the laboratory.
How do you handle ingredients? When searching for new flavors, do you follow instinct or technique? Is pastry-making an art of the heart, or something that can simply be learned?
It is a combination of both.
You can certainly learn pastry-making, but the result will not be the same if you do not truly love it. There are techniques you must know and follow in order to achieve a precise and refined result. But when you want to create something new and innovative, you must also trust your instinct.
Pastry-making is both craft and art—knowledge guided by technique, elevated by passion.
100 years of Melissa and a bold rebranding. How was it decided, how did it evolve, and how did your audience respond?
I had been thinking for quite some time that I wanted to move forward with a rebranding. As the 100-year anniversary approached, I realized the timing was ideal. That’s how our collaboration with Saint of Athens began.
We started by developing a new corporate identity for the brand and designing special anniversary packaging for the 100-year celebration. The result was unique, and people truly embraced it.
At the same time, we created “Floating Angel,” a celebratory sparkling wine in collaboration with Ktima Kir-Yianni.
More recently, we launched “The Melissa Scarf,” a limited-edition silk scarf (100% Soufli silk) in a collection of 100 pieces.
What does the new face of Melissa include?
A fully developed brand identity, consistent in its products and respectful of its 100-year history.
You’ve become famous for certain signature desserts. What different proposal do you have this year?
Chocolate with chili — a dessert that surprises and has been especially popular this year.
For something more refreshing: tonka bean mousse with praline and yuzu, or cheesecake with raspberry caviar.
What do you receive from the audience that has followed you for so many years?
The love of our new visitors and the trust of our long-standing customers. It’s incredibly moving to hear stories from people who have been coming to Melissa for more than 50 years. People who buy their birthday cake from us every single year for decades. Families who visit every Christmas as a tradition. Adults who remember coming here as children with their parents.
It is priceless — and at the same time, a great responsibility.
Have you experimented with other categories? What else is part of your flavor exploration, and what can we expect from Melissa?
Right now, we are very interested in dragées — chocolate-coated nuts in various flavor combinations. Caramelized hazelnut with milk chocolate, caramel, and fleur de sel is particularly in demand.
We are also expanding our collection of single-origin chocolate bars in unique combinations — something that is steadily becoming established within our range.
Tell us a pastry story you’ll never forget.
I remember being about five years old, making cookies with my grandmother in the laboratory. And of course, sneaking into the chocolate display case afterward to taste them.
Have you ever envied a dessert in another country?
Not a specific dessert, but the overall level and pastry culture in Paris.
What would be your dream project?
There are many ideas, but they need the right timing to be realized properly. I would definitely like to open a second store — perhaps even abroad.
At the same time, I would love to create a space that combines fine desserts, excellent coffee, and refined design — a place that inspires both me and its visitors.
Is creation a path toward feeling meaningful and becoming better people?
Absolutely. We don’t create just for ourselves. We want people to enjoy our creations, to brighten their day, to offer them a sweet pause, or to evoke a feeling.
That alone is meaningful — and I believe it makes us better people.
Your definition of beauty?
Beauty is whatever makes you feel good.
Or a Saint-Honoré that has just come out of the oven.
What do you consider authentic today?
Authenticity is what comes from within us — shaped by our own experiences and expressed through our personal point of view.
Portrait Credits: Cassidy Wilson
Concept & Art Direction: Saint of Athens
Printing House: Simper
Animation: Dimitris Mandalas
