Our company

For more than 30 years we keep you company at your coffee break.

The idea was simple. "Take what you do best and share it with the world". Our company, "Agno Katerinis" started with that exact idea, baking its special sweet brioche and its cookie at the dawn of the 80's. We inherited that same idea from our parents and our grandparents and with that idea inour minds we will move forward to the future.

You are the reason for our growth.

Our succesful course in our sweet brioche and our our cookies, inspired us to extend our recipies. In the beginning of 2000 we added to our catalogue the first varieties of petit-fours. Your sincere love for our sweets has driven us to experiment and creat more than 30 types of petit-fours and 40 types of cookies, always treading on the following values:

  • Pristine ingredients
  • High quality
  • Excellence in craftsmanship
  • Tradition in taste
  • Modern production

We are active.

In 2011 we begun to present our work through the International Trade Fair for Bakery & Patisserie Sectors "ARTOZA", where we got known and we met, we shook hands and created fertile cooperations. With responsibility and pride for our products, we continue to do what we loved. To bake tasty and pristine sweets with a traditional family character.

Brief History

  • The company "Agno Katerinis" is establishes in Pieria Prefecture in Gree from Konstantinos Chatzigiannidis and his wife Aspasia.

  • After nineteen years of succesful business "Agno" moves to the sturdy hands of the next generation. Dimitris and Vasilis Chatzigiannidis take the lead and increase the company's activities with new recipies and a panhellenic extension of their products distribusion.

  • The company moves to larger and more modern premises, located at the 2nd klm Katerinis-P. Keramidiou, while its infrastructure and its personnel is increased.

  • Active participation in the International Trade Fair for Bakery & Patisserie Sectors ΑRTOZA 2011.

  • Vasilis Chatzigiannidis establishes his own distribution company and hands the lead of "Agno" to his brother Dimitris.

  • The company is certified with the Food Safety Management Systems ISO 22000:2005 (HACCP).

  • We participated at the International Trade Fair for Bakery & Patisserie Food Expo 2016.

Facilities & Production

Ingredients

Our top priority is the quality and the freshness of our ingredients. This is where it all begins

Kneading

We married our traditional recipies with modern methods of production.

Preparation

Our sweets are prepared with the additional ingredients that they require.

Collection

The baking trays are collected in the trolleys before they go in the ovens.

Ovens

The appropriate temprature is set in the ovens before the trolleys go in so that the baking is even top to bottom.

On Hold

Before the final garnish the trolleys with the trays go on hold so that the sweets take room temprature.

Garnish

Every product goes through quality control and is garnished accordingly with its type.

Packaging

We pack our products with care immediately after they are ready from production so that they remain fresh.

Pallet

We give extra attention to the preparation of the pallets for the correct distribution of the products.

Storage

Our products are gathered and stored in our specialy built warehouse and await distribution.

Distribution

The final stage of the production is the safe and fast distribution of our products to our clients.

Certification





Our company has been formally assessed and found to comply with the requirements of
ΕLΟΤ ΕΝ ISO 22000:2005
Food Safety Management Systems with certification number 448/Τ.