In Greek Mythology, one of the greatest and most adorable goddesses of Olympus was Demeter. Saturn and Rea’s daughter, Zeus’ sister, she was the one who protected fertility, agriculture and vegetation. Therefore, she was always depicted with an ear in her hands.
According to Greek Mythology, goddess Demeter taught people how to plow, fertilize and water their fields. She showed them the value of the seeds and taught them how a seed with grooming can grow and can yield fruits of high nutritional value, such as wheat, barley, corn, rye, and oats.
Wherever goddess Demeter passed, the states were full of fruit, the fields were plundering and fruitful, the gardens filled with colorful flowers and people were happy, as the fruits were abundant and they covered the liveliest way. That is why she was characterized as Mother Earth.
At some point, her daughter Persephone was abducted by Pluto. Demeter was unhappily wandering, the land was not fruitful, people were hungry and Zeus desperately missed her and tried to bring her back to Olympus. She was sad in Eleusis and at some point and after Jupiter’s intervention, her daughter, Persephone, returned back to her.
The land bloomed, the fruits germinated, but one-third of the time Persephone had to be close to Pluto and two-thirds of her time close to her mother. That is why we have winter when no fruit grows, and spring and summer, when the earth blooms and the fruits are abundant for humans.
Somewhere there, the story of bread also begins. For the first time in history, it appears in Ancient Egypt, where the bread was without leaven. However, the idea of making a bakery specifically for bread is totally Greek.
Bread is mentioned by the most important Greek historians and writers of antiquity: from Hesiod, Homer, to Herodotus. Plato, in particular, refers to Thearion, a renowned baker of antiquity. Ancient Greeks considered as barbarian nations all those who did not know how to make bread.
In ancient Greece, the bread was made of barley, while Solon states that wheat bread can be baked only on feast days. In the 5th century BC, the Golden Age of Pericles, bakeries were abundant in Athens. It was the period where bakery grew, as the oven construction and the type of produced bread improved. The Ancient Athenians, with their aromas and spices, arrived at such a point to produce 72 different types of bread. They added milk, honey, sugar, laurel, depending on the final destination of the bread, which was defined by the deity to which it was to be offered.
They were the first to establish the first public ovens, as well as the first professional bakeries’ clubs, setting official regulations for their night work. The bread-makers’ timetable was this, which gave them the reputation of the rebels, because in their shops during the night they easily found shelter and the ideological enemies of the state used them as meeting places.
In this way, it is understood that bread and its history are interwoven with Greek history. After all, from ancient times until today, every Greek family considers that the main component of the family table is the bread.
Therefore, the Pietris family, through faith in tradition and innovation, managed and made known all over Greece the “Solomos Bread”, that is to say, the two-kilo peel bread. Still today, in Pietris’ production facilities, the technique and the love of bread kneading remains the same as that of 1930, when the Pietris family began to create this highest commodity with love.
The Pietris Group begins its history in 1930 from Solomos, Corinthia, Greece, with the opening of the first Pietris Bakery Store. The Pietris family succeeded in winning the hearts of all of Corinthia with the two-kilo peel bread, Pietris Tsoureki, and Traditional Pietris Galaktompoureko. And so, after the Panhellenic fame, the idea of creating the first production at an industrial level began, as well as the introduction of the Pietris products in even more stores.
In 1992, the first Pietris Bakery Story opened in Corinth. The resonance and love of the people were so great that the production had to be increased, while more retail bakery stores were opened.
Thus, Pietris’ facilities were founded in Isthmus, with the production of Pastry, Bread, Confectionery, and Sweets, as well as the Pietris Bakery Shop at the most central part of Corinth. At the same time, a shop was founded on the premises of Isthmus, to establish the integrated production of Pietris.
Pietris Group became even bigger with the foundation of Pietris Catering with state-of-the-art facilities in Corinth and began to focus on the organization of weddings, baptisms, and celebrations, while founded an enclosed space (Castello Hall, Loutraki) and open spaces (Pietris Estate & Pietris Junior Estate on site of Pietris at Isthmus).
In this way, Pietris Bakery stores are spread throughout Corinthia and Arcadia, with the St. Theodoros Bakery Store being a landmark bakery store for the Mediterranean area.
Of course, the Pietris Group does not only remain there and is also active outside the Greek borders, with the opening of its first Pietris Bakery Store in Long Beach, California in 2017.