April 30, 2012

Grandpa has grand plans for family falafel kitchen

Christos Zoulamis moves to a new space in Westbrook that is large enough to hold his operation – and dreams.

By Leslie Bridgers lbridgers@pressherald.com
Staff Writer

(Continued from page 1)

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Christos Zoulamis of Papou’s Kitchen is pleased to be in a larger space in Westbrook that will facilitate his expansion plans.

Photos by John Ewing/Staff Photographer

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The company supplies falafel to many stores in New England, including Hannaford and Whole Foods.

Kelley said she's been using Zoulamis' falafel for a couple of years, and now sells between 60 and 70 pounds of it per week.

"He dropped off a sample, and we met a few times, and I just fell in love with him," she said. "He's just a good-spirited, wonderful soul, and he's so proud of what he does."

Because of Zoulamis' work ethic and determination, his children weren't fazed when he decided to start a new business when he was 69 years old. Nor are they surprised that it's been so successful.

"He's a man who gets it done when it needs to get done," said his son, Dean Zoulamis.

And he isn't nearly finished yet.

The new space in Westbrook has more room for equipment, including a machine that can churn out 1,800 patties an hour, as opposed to the 300 that Zoulamis can make by hand. The location also has better access for delivery trucks, which will allow him to pursue larger grocery distributors.

"We're at a stage right now where we want to go beyond the New England area," Zoulamis said.

And he has plenty ideas for new falafel products.

"I have lots of growth planned," he said.

Staff Writer Leslie Bridgers can be contacted at 791-6364 or at:



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