Copyright philenews
In a compact 37 square metre space on Greenwich Avenue, Constantino Papadakis is introducing New Yorkers to a staple of Cypriot cuisine through his recently opened bakery, Hello Halloumi. The Nicosia-born entrepreneur identified a gap in New York’s food scene: the absence of savoury bakeries in a market dominated by sweet offerings. His solution was to build an entire concept around halloumi. “I felt that New York lacked savory bakeries, as everything is mostly sweet,” Papadakis said. “I also love the concept of bite-sized goods that allow people to taste a few different creations versus committing to just one option.” Papadakis grew up in Nicosia, having a childhood immersed in Cypriot culture, food and family traditions. Even after years in New York, he says he maintains the warmth and community values he associates with Cyprus. “Even after years in New York, I still carry that sense of warmth and community that’s so distinctively Cypriot,” he said. “It’s what I try to recreate at Hello Halloumi.” The bakery offers halloumi balls, halloumi fries, puffs, twists, bagel bites and focaccias, alongside other Cypriot and Greek-inspired items, including feta bagel bites, olive squares, spinach and feta pastries, and three-cheese triangles. The business has recently expanded its menu to include sandwiches, with salads planned for the near future. Papadakis brought together experience from managing restaurants in his early New York years with a more recent background in private equity, real estate investments and finance. “Hello Halloumi is where all those experiences came together; the structure of business with the creativity of food,” he said. The venture required navigating initial hesitation from New York landlords about the unfamiliar concept. Some property owners were wary of the approach, though Papadakis found that many customers already familiar with halloumi proved enthusiastic. “I thought the biggest challenge would be introducing people to halloumi, but so many already know it and love it,” he said. “The real challenge came when I was searching for spaces. Some landlords were hesitant because the concept was unfamiliar to them, but once they understood it, they saw its potential.” Papadakis explains that the bakery sources its halloumi through Alex, a fellow Cypriot restaurant owner who imports the cheese directly. Papadakis said this arrangement supports another small Cypriot business whilst ensuring authenticity. The entrepreneur has positioned the bakery’s PDO-protected halloumi status prominently, with signage explaining the designation to customers at the payment terminal. “I love that it’s PDO-protected. It makes halloumi even more special and highlights its authenticity,” Papadakis said. The 20-person team includes baker Eleni Louca, who previously owned a bakery in Cyprus and whom Papadakis describes as “a recipe superstar”. Several Greek and Cypriot business partners are involved: Papadakis’s coffee partner, Maillard, is a Greek small business owner, whilst his consulting partner, a close friend, owns several gyro restaurants. Viral sensation Hello Halloumi has gained traction through social media and media coverage in Forbes, Eater, Infatuation, NBC, The London Times and FOX. Papadakis credited his social media and public relations manager with rapidly building awareness. “People have told us they’ve traveled for hours just to try us after seeing us online,” he said. The West Village location was chosen for its community atmosphere and openness to new concepts. Papadakis described it as his favourite neighbourhood and ideal for launching something new, noting its mix of diverse demographics. “It’s a mix of so many different people and has a strong community feel,” he said. “It’s also where people are open to discovering something different, so it felt like the perfect home for Hello Halloumi.” Customer reactions have met expectations, with first-time halloumi tasters expressing surprise at the cheese’s appeal. “Exactly the reactions I was hoping for. People find it mouthwatering and can’t believe they’ve never had it before,” Papadakis said. “That ‘wow’ moment happens a lot, and it’s the best part.” Connecting Cypriot producers The entrepreneur is exploring partnerships with additional Cypriot producers, including olive oil suppliers and small-scale manufacturers, with plans to feature or sell their products through the bakery. “We’re currently working on using Cypriot-made olive oil and exploring products from small Cypriot producers that we can feature or sell,” he said. “I’d love Hello Halloumi to be a platform that helps showcase other Cypriot creations abroad.” Expansion plans include opening locations in other New York neighbourhoods and boroughs before moving to major US cities. A Cyprus location remains a long-term goal. “I don’t have an immediate plan to open in Cyprus, but it’s definitely one of the long-term goals,” Papadakis said. “It would feel like bringing the concept full circle.” Nothing says home like food His ultimate ambition is to establish halloumi as an international staple, associated with comfort and Cypriot identity. “To expand everywhere and make halloumi an international staple,” he said. “I want people around the world to associate it with something fun, comforting, and proudly Cypriot.” For Papadakis, the venture is an opportunity to share Cypriot culture through food, a mission that holds personal significance. “It means a lot. I’m proud to represent Cyprus and show people what makes our food so special,” he said. “Every time someone tries halloumi for the first time and loves it, it feels like I’m sharing a piece of home.”
