With a history spanning eight decades, Hasoulaki-Blekou ice cream is part of the city’s culinary tradition. The original recipe and production technique remain unchanged over time, but the choices have evolved impressively: from the first ten flavors, today the variety exceeds seventy-five.
It all started with Nikos Hasoulakis, a self-taught pastry chef with passion and talent, who was active during the interwar period. With experience in the leading shops of the time, in 1946 he set up his own confectionery workshop. It was there that he created his first ice cream flavors, with the famous “tuti-fruti” — enriched with pieces of spoon sweets — quickly becoming a benchmark.
Years later, the tradition was vigorously continued by the next generation, Maki Bleko’s son-in-law and his wife Eleni. The business grew, an ice cream factory was established, and production increased significantly to meet the ever-growing demand.
Today, the philosophy remains the same: respect for quality, pure ingredients, and the characteristic chewy texture that sets it apart. At the same time, the menu is constantly evolving, incorporating modern options such as sugar-free ice cream to meet every dietary need. As Vangelis Blekos, who is now at the helm of the business, says, his love for ice cream started very early: from the age of 15, he was in the workshop every day. The secret recipe has never changed—and that is what keeps the taste authentic to this day.
During the summer months, sales exceed 300 kilograms of fresh ice cream per day, covering both retail and wholesale. But even in winter, despite the reduced range of flavors available, demand remains strong in both stores.
A story of tradition that continues… in every spoonful.
