Sweets & Spreads
Discover a delicious selection of Greek-inspired sweets and pantry spreads made for everyday pleasure and thoughtful gifting. Choose fragrant honey, rich tahini, fruit preserves, traditional spoon sweets and other artisanal treats with authentic Mediterranean character.
Perfect for breakfast, brunch or an afternoon pause, these favourites bring flavour and versatility to the table. Spread jam on warm toast, drizzle honey over yoghurt, enjoy tahini in sweet or savoury recipes, or serve spoon sweets alongside coffee and desserts. Explore distinctive ingredients and classic flavours to stock your kitchen, create a generous gift basket or share a taste of Greece with friends and family.
Agapitos Ancient Greek 3D Chocolate – Luxury Triple Blend | Dark, Milk & White Artisanal Confectionery, 125g | Premium Greek Food Gift
EL1966
Discover Agapitos Ancient Greek 3D Chocolates—a luxury 125g triple-blend of dark, milk, and white chocolate. Handcrafted in Greece, it’s the ultimate gourmet gift for foodies.
Chalvas Drapetsonas Handmade Chalvas with Whole Almonds 450g
EL2116
Handmade Greek chalvas from Chalvas Drapetsonas, made with tahini (ground sesame) and whole almonds (10%), packed in a 450g tub.
Dionysos Aegina Vanilla Cream with Pistachio Aeginas PDO 200g | Premium Greek Dessert Topping with Protected Origin Pistachios
EL1839
Luxurious vanilla cream blended with Pistachio Aeginas PDO from Greece. Velvety texture meets authentic Mediterranean nuttiness in every spoonful.
Lazaris Fig Pie Chocolate-Brandy – Corfiot Fig Cake, 150g
EL2146
A Corfiot fig pie from Lazaris, made with dried figs, fennel, anise, cocoa and brandy in place of the traditional ouzo flavoring.
Lazaris Fig Pie Kumquat - Greek Fig Paste, 150g
EL2145
A Corfiot fig paste from Lazaris, blended with kumquat, anise, fennel seeds and must, packed in a 150g portion.
Lazaris Fig Pie Ouzo – Traditional Greek Fig Cake, 150g
EL2147
A handmade Corfiot fig pie from Lazaris, made with dried figs, fennel seeds, anise, must and ouzo (5%), packed at 150g.
