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Ormond Beach Observer Thursday, Dec. 6, 2012 5 years ago

Theia's Pastries has sell-out opening

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The owners of Theia's Pastries used 250 pounds of flour in the first two days of their shop's November opening.

BY MATT MENCARINI | STAFF WRITER

Missey Theodore and Eleni Papadakos were like chemists, trying to find just the right combination of ingredients, in Theodore’s parents' kitchen.

“It was like a science experiment,” Papadakos said. “Even when we did the spinach pies, we laid out a whole row with every different filo option, to see what type of crispiness (each had), every different filling option. And then we took a bite of each one and made a note."

Theodore and Papadakos are the co-owners of Theia’s Pastries, at 15 N. Ridgewood Ave., which they say is the only Greek pastry shop within four hours of Ormond Beach. They opened their doors Nov. 16, and offer a variety of traditional Greek and American pastries.

“Greeks have the tendency, where everything has to be overcooked and dry,” Papadakos said. “So when we took recipes, we had to adapt them to what everyone would like, and not just a Greek palate. ... Every recipe we took from family and kind of worked with.”

Baking isn’t new to Theodore and Papadakos, but baking as a business is.

The two met while working at Bodez Fitness Gym and Training. Theodore worked with the financial records. Papadakos, having recently earned a degree in kinesiology (the study of movement), was a trainer.

They like to joke that they went from getting people into shape to getting them fat.

After working together for awhile, coworkers started asking the pair to make desserts for parties and events. Before they knew it, they were joking about opening a bakery together. And then, in February, the jokes got serious.

Theodore and Papadakos drafed a business plan, met with the city, rented a storefront and planned a grand opening. It all happened so fast that the pre-opening day butterflies barely had a chance to flutter.

“We went through 250 pounds of flour in the first two days we were open,” Theodore said. “We sold out by the second day. By Saturday night, Eleni and I pulled an all-nighter and never slept and just baked everything completely fresh.”

The new partners never expected their first two days to be so packed, but it was a good problem to have.

“We were busy first thing in the morning, and then it slowed down for 20 minutes,” Theodore said. “Eleni got nervous about it. (But) then we got slammed after that. The line was out the door.”

In Greek, Thea means an aunt or close family friend. It’s a title of respect. And when the I is added, to make Theia, it means divine goddess.

“We were looking and trying to figure out a name,” Theodore said. “When we came across the name Theia, with the I, it sort of hit home.”

Call 310-8747, or visit www.TheiasPastries.com.

Signature dishes

Spanakopita (spinach pie): A spinach filling with traditional Greek feta, dill, sauteed onions and other spices inside a crispy filo pastry dough.

Galaktoboureko: A light custard-based filling inside of a filo crust, which is drizzled with a honey syrup and served chilled.

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