Kontos Foods

Evripides (Evris) Kontos, president and founder of Kontos Foods, arrived in New York in 1949 and began working at the Constantinoupolis Bakery on 8^th Avenue in New York City, an area that was known as ‘Greek Town’. Evris quickly proved his ingenuity in the production of fillo by streamlining the process, thereby increasing productivity and making it more profitable. This created the dilemma of where to sell all of the increased production. His boss allowed him the opportunity to promote and sell fillo dough beyond the Hellenic bakeries to German strudel makers and other ethnicities.

By 1968, Evris had begun his own company in Dumont, NJ producing fillo dough. This company was called Apollo. Shortly after that, Mr. Kontos moved his other company that produced spanakopita, tyropita, baklava, and kataifi into the same facility. Their hand-stretched fillo and other Mediterranean confections were distributed to restaurateurs and bakeries throughout the metropolitan New York area, as well as sold in the storefront.

In 1971, with the assistance of a future partner, they succeeded in designing the first machine that would manufacture fillo. They began mass-producing fillo dough. This machine was able to assimilate the hand-stretch process that produced high quality paper-thin dough, which was extremely flexible and yet durable.

This ushered the introduction of fillo dough to the general American public and to culinarians. Soon, food writers and high profile chefs displayed interest in the product and Apollo Fillo became available in supermarkets all over the country. Meeting the ever-increasing demand for product, in 1977, the company moved to a building of 65,000 sq. feet in Fairlawn, NJ, where five fillo-making machines were in constant operation. 

The Kontos Flatbread product line has expanded to over 22 varieties, more than any other flatbread baker. Direct distribution moved aside for national distribution. Kontos flatbread is widely used in country clubs, hotels, restaurants, and business and industry cafeterias. It is sold at retail through specialty food stores and supermarkets throughout the country. Kontos also exports to Japan, Singapore, Jakarta, Canada and the Caribbean. Evris’ hard-working oldest son, Steve, is Vice President and Director of Sales of Kontos Foods.