Family Tradition since 1950

January 15, 2020

Since 1950

in home en 1

by Super User

In 1950 the company is established by Dimitris N. Skartsilakis at 40 Palaiologou Str. A master artisan at the art of pastry making, he was a teacher for many of Rethymno's next generation of pastry makers. Among them, his own son Nicolaos whom, in 1958 only a 13 year-old schoolboy decides to work in the family business. The master teacher and his student are creating tasty masterpieces together, like the famous "galaktoboureko" (custard filled pastry) and delicious ice cream from sheep's milk, that become popular among the people of Rethymno since then. Following in their preference, comes the pudding and sweet cake in various tastes, while fans of "special" desserts had a liking for the Viennese, the bowl, corné and éclair.

Since 1950

In 1950 the company is established by Dimitris N. Skartsilakis at 40 Palaiologou Str. A master artisan at the art of pastry making, he was a teacher for many of Rethymno's next generation of pastry makers.

Among them, his own son Nicolaos whom, in 1958 only a 13 year-old schoolboy decides to work in the family business. The master teacher and his student are creating tasty masterpieces together, like the famous "galaktoboureko" (custard filled pastry) and delicious ice cream from sheep's milk, that become popular among the people of Rethymno since then. Following in their preference, comes the pudding and sweet cake in various tastes, while fans of "special" desserts had a liking for the Viennese, the bowl, corné and éclair.

January 15, 2020

4 Generations of History

in home en 1

by Super User

In 1971 the master artisan decides to change his location and moves his business from the Old Town, to Kountourioti Avenue, opposite the Town Hall. His son, born and raised in the old Rethymno town, takes a great decision and buys just for 600,000 drachmas, the building in 36 Kountourioti str. that had been operating as a furniture exhibition. In that building he will shelter his own dreams and love for pastry making, naming it "MONA LISA". With the limitless support from his wife Evaggelia, together they will keep their creation alive until 2005, when they decide to transmit it to the third generation of pastry artisans, their son Nicolaos Nic. Skartsilakis. In 2009 the premises have been completely renovated after 38 years, gaining their today's appearance, to continue offering -having completed 66 years- tasty delights filled with aromas of the past.

4 Generations of History

In 1971 the master artisan decides to change his location and moves his business from the Old Town, to Kountourioti Avenue, opposite the Town Hall. His son, born and raised in the old Rethymno town, takes a great decision and buys just for 600,000 drachmas, the building in 36 Kountourioti str. that had been operating as a furniture exhibition. In that building he will shelter his own dreams and love for pastry making, naming it "MONA LISA". With the limitless support from his wife Evaggelia, together they will keep their creation alive until 2005, when they decide to transmit it to the third generation of pastry artisans, their son Nicolaos Nic. Skartsilakis. In 2009 the premises have been completely renovated after 38 years, gaining their today's appearance, to continue offering -having completed 66 years- tasty delights filled with aromas of the past.

 

January 15, 2020

Quality above all

in home en 1

by Super User

This was the doctrine of the grandfather Dimitris, it passed to his son Nick, and it stands today for his grandson Nick. The smell that is not easily forgotten, is driven by the past decades. Homemade and authentic. Non-commercialized. The pastry laboratory is open to the visitor's gaze, revealing every secret, reminding everyone that the heart of the flavor of the old Rethymno beats here!

Quality above all

This was the doctrine of the grandfather Dimitris, it passed to his son Nick, and it stands today for his grandson Nick. The smell that is not easily forgotten, is driven by the past decades. Homemade and authentic. Non-commercialized. The pastry laboratory is open to the visitor's gaze, revealing every secret, reminding everyone that the heart of the flavor of the old Rethymno beats here!

 

January 15, 2020

A little Bliss in every bite

in home en 1

by Super User

 Mona Lisa Patry is a dedicated manufacturer of high quality delicacies. Established in 1950 it started as a small family buisness and since then it has expanded rapidly over the years improving its existing products and innovating various new products.

A little Bliss in every bite

 Mona Lisa Patry is a dedicated manufacturer of high quality delicacies. Established in 1950 it started as a small family buisness and since then it has expanded rapidly over the years improving its existing products and innovating various new products.

Since 1950

In 1950 the company is established by Dimitris N. Skartsilakis at 40 Palaiologou Str. A master artisan at the art of pastry making, he was a teacher for many of Rethymno's next generation of pastry makers. Among them, his own son Nicolaos whom, in 1958 only a 13 year-old schoolboy decides to work in the family business. The master teacher and his student are creating tasty masterpieces together, like the famous "galaktoboureko" (custard filled pastry) and delicious ice cream from sheep's milk, that become popular among the people of Rethymno since then. Following in their preference, comes the pudding and sweet cake in various tastes, while fans of "special" desserts had a liking for the Viennese, the bowl, corné and éclair.

Since 1950

In 1950 the company is established by Dimitris N. Skartsilakis at 40 Palaiologou Str. A master artisan at the art of pastry making, he was a teacher for many of Rethymno's next generation of pastry makers. Among them, his own son Nicolaos whom, in 1958 only a 13 year-old schoolboy decides to work in the family business. The master teacher and his student are creating tasty masterpieces together, like the famous "galaktoboureko" (custard filled pastry) and delicious ice cream from sheep's milk, that become popular among the people of Rethymno since then. Following in their preference, comes the pudding and sweet cake in various tastes, while fans of "special" desserts had a liking for the Viennese, the bowl, corné and éclair.

4 Generations of History

In 1971 the master artisan decides to change his location and moves his business from the Old Town, to Kountourioti Avenue, opposite the Town Hall. His son, born and raised in the old Rethymno town, takes a great decision and buys just for 600,000 drachmas, the building in 36 Kountourioti str. that had been operating as a furniture exhibition. In that building he will shelter his own dreams and love for pastry making, naming it "MONA LISA". With the limitless support from his wife Evaggelia, together they will keep their creation alive until 2005, when they decide to transmit it to the third generation of pastry artisans, their son Nicolaos Nic. Skartsilakis. In 2009 the premises have been completely renovated after 38 years, gaining their today's appearance, to continue offering -having completed 66 years- tasty delights filled with aromas of the past.

4 Generations of History

In 1971 the master artisan decides to change his location and moves his business from the Old Town, to Kountourioti Avenue, opposite the Town Hall. His son, born and raised in the old Rethymno town, takes a great decision and buys just for 600,000 drachmas, the building in 36 Kountourioti str. that had been operating as a furniture exhibition. In that building he will shelter his own dreams and love for pastry making, naming it "MONA LISA". With the limitless support from his wife Evaggelia, together they will keep their creation alive until 2005, when they decide to transmit it to the third generation of pastry artisans, their son Nicolaos Nic. Skartsilakis. In 2009 the premises have been completely renovated after 38 years, gaining their today's appearance, to continue offering -having completed 66 years- tasty delights filled with aromas of the past.

Quality above all

This was the doctrine of the grandfather Dimitris, it passed to his son Nick, and it stands today for his grandson Nick. The smell that is not easily forgotten, is driven by the past decades. Homemade and authentic. Non-commercialized. The pastry laboratory is open to the visitor's gaze, revealing every secret, reminding everyone that the heart of the flavor of the old Rethymno beats here!

Quality above all

This was the doctrine of the grandfather Dimitris, it passed to his son Nick, and it stands today for his grandson Nick. The smell that is not easily forgotten, is driven by the past decades. Homemade and authentic. Non-commercialized. The pastry laboratory is open to the visitor's gaze, revealing every secret, reminding everyone that the heart of the flavor of the old Rethymno beats here!

A little Bliss in every bite

 Mona Lisa Patry is a dedicated manufacturer of high quality delicacies. Established in 1950 it started as a small family buisness and since then it has expanded rapidly over the years improving its existing products and innovating various new products.

A little Bliss in every bite

 Mona Lisa Patry is a dedicated manufacturer of high quality delicacies. Established in 1950 it started as a small family buisness and since then it has expanded rapidly over the years improving its existing products and innovating various new products.

True Love for Pastry

It has been 67 whole years and three generations since the first milk flakes were mixed with a few grams of sugar. The sweetest painting is on display in the Old Town of Rethymnon... its enigmatic smile travels along the trails of taste that are characterized as classic... and are always in fashion...

We would call it as our "Best Seller"

Thousands of pieces have been donated over the years by our dairy chef, as they are the specialty of the shop Made with local sheep's milk cream surrounded by a crunchy crust. The added staccato butter gives it its special taste.

Ice Cream

The other half of dairy in summer and winter ... smells ice cream ... smells milk ... smells authentic ...

Vrahakia, our travelers...

Greek health chocolate and Greek roasted almonds make up this small and well-known pastry that has been tasted by 95% of our visitors, resulting in hundreds of pounds of travel every year to the rest of Greece and the world to "sweeten" our distant friends ..

Easter, all year round...

Paleologos is fragrant with maple and mastic 365 days a year since our brioche is not limited to the Easter season, but is produced all year round either in large size or in a small individual brioche!

 Tradition

Tradition

Tradition

Sweet Secrets

Sweet Secrets

Sweet Secrets

History

History

History

Authentic

Authentic

Authentic

Our philosophy isQuality above AllFresh, not FrozenMade with Love

Location
Contact
  • K.Paleologou 36, 74100, Rethymno, Crete, Greece
  • +30 28310 23082
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