»The patisserie Petit Four exists for three and a half years.
Firstly I studied business administration and marketing and then I attended a school for patisserie, initially in Greece and then in France. The Pastry School in France was very good for me, because they are more innovative than here and try new things.
Currently I have five employees and for the first three years I have received support from the state, the salary of an employee was partially state funded. I could have had support for my store too but I didn't make use of it because there were so man obligations and red tape.
At first it was not easy, but year by year the business improves. People get to know you and trust you and this is very important in the food industry.
In addition to my shop, there are four of this kind in Thessaloniki and people like that, because everything is still hand-made according to original recipes. I mostly sell my chocolate and lemon pies.
I'm working also with people who organise events and maybe in the future I can integrate my workshop in my shop. As I said before, the stay in France was very important for me, because I got new ideas there and I also think that young Greeks should try to think more outside the box.
Slowly, the mentality changes here in this respect, but many continue in the same old way, for example they study law and believe that they will be working as a lawyer afterwards.
At my age it was not easy for me to start something like Petit Four, but I believed in it right from the start and I am convinced until this day. There was a trend in Thessaloniki for new forms of gastronomy and I felt this and saw my chance.«