In 1890, our company's founder Vassilios H. Varsos left Kastriotissa, Fokidos with his brother and came to Athens. At the age of 16, in 1892, he opened a milk product shop at the corner of Panepistimiou and Santaroza Street in Athens.

In 1910, VARSOS was flourishing as it employed 24 people and had one of the largest refrigerators at the time, with 20 blocks of ice. In 1922, and due to the fact that the building was old, it was decided to move the business. Kifissia at the time was a major milk producer and its people had buying power, so it was decided to move the business to the center of Kifissia, in a building very close to the one occupied today.

Konstantinos Varsos, the son of the founder expanded the company’s business before the war, with cheese producing units in Aliveri, Oropos and Kalavryta, which he kept until 1950.

During the harsh times of the German Occupation many Athenians came to live in Kifissia, as it was easier to find food. During this time pure milk was very hard to find as it was usually watered down. VARSOS, out of respect to its clients, received the milk from the producers and immediately distributed it to its clients, thus guaranteeing that it was pure and clean. This responsible attitude and honesty created many constant and exclusive customers.

In 1947 the founder of the company, Vassilios H. Varsos, died.

In 1950, Konstantinos Varsos gave a new impetus to the company, as for the very first time in Greece, he imported cows from Holland. A Dutch cow yielded 35-40 kgs of milk, while a Greek one yielded only 8-10 kgs. Of course, the Dutch sold only cows and no bulls as to keep their exclusivity. As he was a very clever businessman, he managed to buy some pregnant cows during in his trips to Holland. Most of them lost their calves during their steamship journey, but of the few saved, he managed toget two bulls. He now had the ability to reproduce and improve the breed, something that was a revolution for farm management and milk yield.

In 1965, Vassilis and Georgios Varsos took over the management, and the development and progress of the company continued. In 1967-1968 the company purchased machinery, which resulted in a much improved production process and an even higher quality of the final product. It is worth noting that the Germans copied combinations and uses of the machinery during one of their visits to the workshop, and then incorporated these changes n theor new machines.

The technological advances in the art of pastry making have resulted in various chemicals (preservative, additives) which cut costs, give a much longer product life and improve the visual appeal of the products.