Description
The story of Zairis Patisserie begins in 1947, when Adamantios Zairis, at just 12 years old, started working at the famous “Galanos” pastry shop in Chora, Andros. There he discovered his talent and passion for the art of pastry making. He then moved to Athens and continued his journey at the renowned Zonar’s, constantly expanding his knowledge and perfecting his techniques.
In 1961 he returned to Andros and, together with his brother Dimitrios Zairis, opened their first pastry shop on the main pedestrian street of the island’s capital, which soon became a local landmark. From 1972 onwards, Adamantios continued on his own, creating his own workshop in Messaria, where the pastry shop is still based today.
In 1995, the second generation took over the family business. His son, Leonidas Zairis, ushered in a new era of creativity and flavour combinations. Building on the deep knowledge of traditional Andrian sweets and remaining committed to the use of top-quality ingredients, he experiments with new recipes that respond to contemporary tastes. In 2010, the facilities were fully renovated, creating a high-standard production laboratory and a welcoming shop that reflects the expectations of today’s guests.
At the heart of Zairis Patisserie lies an unwavering dedication to raw materials: fresh butter and eggs, daily milk for the ice cream, seasonal fruit for the spoon sweets, thyme honey from local producers for the traditional pastries and, of course, premium Belgian Callebaut chocolate. All these elements come together to create flavours that have been sweetening life in Andros for decades.
Alongside the physical shop in Messaria, Zairis Patisserie also operates an online store, where visitors can order packaged traditional sweets of Andros – such as amigdalota (almond sweets), kalsounia, soumada (almond extract juice) and spoon sweets – with shipping available throughout Greece. This way, a taste of Andros can reach your door, wherever you live.
Services & more
Map
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Mesaria, 84500, Andros
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