Testimonials

From the Mycenaean land, at our state-of-the-art facility in Mylos, Argolida, we create authentic ice cream every day using 100% Greek milk and fresh daily cream sourced from local farmers, through a process of pasteurization, homogenization, and 12-hour maturation. Both cow’s milk and sheep’s milk provide a rich depth of flavor, combining nutritional value and indulgence in a unique and pleasurable experience.

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Shelly Mccard

Chef Kitchen

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Kevin Alvarez

Cookie Maker

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Darrin Vargas

Chef Kitchen