Nikos Cakes has become Melbourne’s most loved Greek patisserie and this month they celebrated 30 years of serving delicious Greek sweets and treats to the community of Melbourne.
Owners Nick and Tass Poupouzas created their small family business from a single-fronted bakery shop and have since that time turned it into one of the most successful cake shops and cafes in Melbourne.
The café has become a popular hangout for Greeks and non-Greeks alike, who can sit back and enjoy a coffee and a delicious dessert. Some of their most popular items on the menu are Galaktobouriko, Ekmek, Bougatsa, Thessaloniki Koulouri, plus their crispy Spinach and Cheese pies.
Nick began his career as a waiter and kitchenhand at a young age. At the age of 18 he was offered a partnership in one of the most iconic and busy cafes in what was then the ‘Little Athens’ area of Lonsdale Street in Melbourne’s CBD, it was here that he became a Pastry king!
After growing so quickly, Nick expanded his store a few times and the most recent transformation is larger, modern and more comfortable and is capable of seating over 300 patrons. This is the business’ fourth and most impressive renovation adding three offices and a beautiful showroom displaying their award-winning wedding cakes.
With the new development also came a change to operating hours and the business is now open well into the night due to customer demand. Nick and Tass say they have never been one to rest and are constantly reinventing the business to keep up with customer demand and expectations.
It is Nick and Tass’ belief that to be successful there must be constant improvement and development within the business to stay ahead of the times.
Nikos Cakes is definitely a family affair and the future of the business looks just as promising and vibrant as its past, with Nick and Tass’ children now playing a key role in the business.
“Our team has grown to comprise over 60 staff members, many of whom have been with us for over 10 years. It has been the passion and support of staff members past and present, which has helped make Nikos’ what it is today,” says Tass.