The man behind the well-known bakeries looks back on the history of the Group, from the first bakery to the present, and talks about the company’s future.
Smiling, optimistic and open-hearted, Andreas Zorbas recounts to Forbes how he started with a traditional oven in the garden of his house in Athienou, from his first steps in furniture making, to the making of bread in his own Zorbas bakery. In a rare interview, he talks about his life experience and reveals how he has managed to become a household name.
Carpentry and the war
Andreas Zorbas was born in 1940 into a large family. Aged 17, he opened a carpentry shop in his village in Athienou with his brothers.
Residents would often pay for the furniture made by the Zorbas family with farm animals, such as cows and sheep. Over time, this kind of payment became more frequent and Mr Andreas’ family found itself owning more than 30 cows.
Soon, from furniture-making they started distributing milk and cooperating with the large established dairy companies of the time, which they supplied with milk. “We thought that since we had the milk, we should start transporting it by car. We ended up transporting 200 churns of milk a day.”
As the years by, the farm with the cows grew. “We reached 60 cows and we built a new farm at Pyrroi.” But, as a result of the Turkish invasion in 1974, he lost his farm while business at the carpentry workshop slumped. He decided, besides the milk, to distribute the famous Athienou bread from a baker in the village to two convenience stores at Kophinou, on the Nicosia-Limassol road. The agreement was clear: he would increase the number of loaves sold daily from 150 to 200 and in exchange the baker would teach him how to make the Athienou bread. Within a month, sales rose to 200 and soon after to 230 loaves a day. His fellow villager keeps his side of the agreement and the first stone oven was built in the garden of the Andreas Zorbas family home.
Andreas Zorbas’ home in Athienou is used to make traditional Athienou bread using pure ingredients. The children go to school in the morning and then work at the family bakery. Quickly, Mr Andreas’ Athienou bread became well-known in nearby villages and within a few months, daily production reached 800 loaves. And that’s how it all started.
Today, there are 67 outlets throughout Cyprus and three production units in the Aradippou and Nisou Industrial areas. The group also has two shops in New York. Further, the group offers meals as well as catering services (Zorbas Catering). Also available is coffee under the name Coffee Berry as well as catering services. As regards the patisserie, the group has added Pralina Confectionaries. The coffee shop chain Pralina Experience and the Asian restaurant AKAI, are also part of the group.
Expanding the bakeries needed proper planning and preparation, Mr Andreas insists. “Fifteen years ago, we stood in front a blackboard and exchanged views. We anticipated that we would face tough competition. We had to prepare early.”
“We will add whatever we see missing from the market relevant to the bread business,” Mr Andreas says with optimism. “We want to move forward,” he adds.
The family has maintained the same values. The ‘secret’ of success according to Mr Andreas is kindness and loving others and work.
At the age of 78, his dream has come true. He continues to be active in the group as honorary president of the board, supported by his three sons and one daughter who are also in management.
A. Zorbas and Sons Ltd was founded in Athienou on the 1st of October 1975 by Mr. Andreas Zorbas. In 22/11/1979 it was established as a Limited Company with main activity the production and sales of bakery products.
In 1988 after a continuous success and the positive response from the consuming public the company extended in the province of Nicosia.
On 9th of March 2000 Zorbas Bakeries went public. From the 27th of December 2000 until the 31st of October 2012 the company was listed on the Cyprus Stock Market.
The main activity of the company is the production, distribution and sale of fresh pastry and confectionery products. As the time passes the Company grew and transformed into a Group of Companies.
The Group extended its activities by providing through Zorbas Bakeries homemade like cooked food (Magerio), including production and sales of salads, sandwiches and pizza prepared with top quality and fresh ingredients. Zorbas Bakeries also serve finest coffee, beverages and fresh juices from Coffee Berry.
In addition, the Zorbas Group includes the most distinguished catering services (Zorbas Catering) which are composed by experienced catering consultants, specialized chefs and highly trained staff. The excellent infrastructure and contemporary technological equipment, together with the passion for exceptional food and high aesthetics; guarantee the success of each and every event.
First store in New York
The Group has been on a successful exporting journey over the past years. On December, 2015 the Group set its wings abroad and opened the first store in New York, under the name the French Workshop.
It is a French artisan bakery featuring an assortment of Pralina Confectioneries desserts, traditional French breads, pastries and cakes. All ingredients of high quality and freshness.
An innovative concept, with comfortable atmosphere and artistic interior design that consumers welcomed warmly and enthusiastically.
From Forbes Cyprus and
Bouli Hajiioannou
