Images 1-3 courtesy of Manildra Group.
When our founders, Chris and Marina Antoniou, started Antoniou Fillo Pastry in 1960, creating consistent, premium quality Fillo and Kataifi Pastry was at the forefront of everything they did. 60 years on, it remains as one of the fundamental pillars of our family’s business. We are incredibly proud that our Pastry has become an essential ingredient for chefs and home cooks throughout Australia who rely on its consistent quality to cook their favourite dishes, and we continue to be amazed by the significant impact that our Pastry has had on the Australian food scene.
Producing a great quality Australian made Fillo Pastry begins with using great quality Australian ingredients. The flour used to create our Pastry is made from 100% Australian, GMO-free wheat and is ground at Australia’s largest mill in Manildra, NSW by the Manildra Group, an iconic Australian business founded in 1952 by the Honan Family. Like our own business, the Manildra Group is backed by strong family values. Their commitment to quality, reliability, service and innovation has earned them their exceptional reputation, and their commitment to the sustainability of Australian grown and manufactured products is one that we share.
The Honan Family - (from left) Manildra Group Business Development Manager Nick Barda, Manildra Group Managing Director John Honan, Manildra Group Chairman Dick Honan, Manildra Group Director Caroline Honan, and Manildra Group Director Peter Millard.
The Antoniou Fillo Pastry Family - (from left) Nick Apostoles, Con Papadopoulos, Tim Papadopoulos, Marina Antoniou, Christine Apostoles, Kristel Moulas and Tony Antoniou.
We have worked collaboratively with the Honan Family and the team at Manildra for over 20 years who have an in depth understanding of our Pastry making process. The flour we use is tailor made for us and undergoes stringent testing at the mill before making its way to our factory floor to ensure that the quality is always consistent. Consistency in the flour is crucial in the production process as the slightest variation can have significant impacts on the quality of our finished product.
Making premium quality Pastry using premium quality Australian ingredients will always remain a priority for us to ensure that our community of chefs and home cooks can rely on our Pastry to continue making their favourite dishes.