Leonidas is encompassed by three words: Freshness, Generosity, and Tradition.
In 1910 Leonidas Kestekides confectioner in the US, travels to Belgium for the first time to show his confectionery goods, and immediately meets with great success thanks to the quality of his products.
The young Greek Leonidas Kestekides, confectioner in the US since the early 1900s, attends the 1910 World Fair in Brussels and the 1913 World Fair in Ghent as a member of the Greek delegation from the United States.
He is awarded the bronze medal and the gold medal, respectively, for his chocolate confectionery and his patisserie.
Having won great professional recognition and having also fallen in love with a beautiful young girl from Brussels (whom he later marries) Leonidas decides to settle permanently in Belgium. He opens tea-rooms in Brussels, Ghent and Blankenberge.
Leonidas now produces more than 150 different kinds of Belgian confectionery items. These are sold in 1400 stores throughout more than fifty countries.
Leonidas guarantees the freshness and quality of its chocolates. Made according to traditional methods, Leonidas only uses the finest and freshest ingredients. 100% pure cocoa butter for the coating. Natural ingredients like fresh butter and cream. Delicacies such as hazelnuts from Turkey, Morello cherries from the Périgord, almonds from Italy, and walnuts from Grenoble. In short, the finest ingredients the world has to offer. Leonidas gets their cacao beans mainly from Ghana and the Ivory Coast. The supplier of the beans is a member of “The Sustainable Cocoa Program” and also works in collaboration with the Fair Trade Labeling Organizations International.
Generosity can be shown by giving Leonidas chocolates to someone.