Athanasios Matis leaves his home village of Amarandos in the area of Trikala, to try his luck in Aivali, in Asia Minor. He gets a job in a small halva industry, where he learns the secrets of halva production.
Matis returns to Trikala and opens a grocery store in the town center. He sets up a simple workshop in an adjacent space and starts preparing small quantities of halva to sell in his store.
The initial halva workshop is modernized with the purchase of its first steam boiler. Halva production is increased, and the product starts selling beyond the area of Trikala.
Matis halva is exported for the first time, to Australia.
Production is moved to newly built factory away from the town center.
A new wing with an area of 3,500 sq. m. expands the factory grounds, including modern refrigeration and storage facilities.
The family business, in its 4th generation now, carries on its successful tradition. Their halva is found on the shelves of grocery stores and supermarkets all over Greece, as well as exported to 11 countries: Australia, USA, UK, France, Germany, Spain, Bulgaria, Romania, Poland, Malta and Jordan.