Almost nine years ago, Dean Giannakis was travelling through Kefalonia – the Greek island where his family originates from. One day, he witnessed Greek donuts – loukoumades – being made at a local paniyiri and started taking notes.
“I thought that maybe I would do a concept like this back in Melbourne,” Dean tells The Greek Herald.
At the time, there were not many dessert food trucks in the capital city of Victoria. There were many Greeks though. A little side business making loukoumades made sense for him.
Although he was working for years in executive positions at corporate jobs, his passion in life was food. His main goal was never to step away from the corporate world and pursue a full-time loukoumades business, but he decided to have some fun with it.
And that’s how St.Gerry’s famous loukoumades were born.
St.Gerry’s, named after Saint Gerasimos, the patron saint of Kefalonia, would soon turn into the catalyst of the modern Greek donut craze in Australia.
It all started with a little food truck at the South Melbourne market. During busy summer nights, people from mixed nationalities would come and taste Dean’s loukoumades.
“They were all eating and loving them,” Dean says.
Back then, there were only five flavours served at St.Gerry’s. Today, people will find 18 different flavours – with Honey Cinnamon Walnut, Snickers, Golden Gaytime and Chocolate Oreo standing out as peoples’ favourites.
“In a lot of my clients we see that smile on their face when they are having their first ever bite,” Dean says.
“A lot of them come back with comments or compliments saying that the loukoumades are better than the ones their yiayiades would make.”
St.Gerry’s loukoumades look like nothing they have ever tried in Australia. They are lighter with a thin crispy shell area inside. That is because the dough is made by hand, not with machines.
Today, St Gerry’s continues to grow rapidly. In late February this year, for the eighth consecutive time, the St.Gerry’s truck was at Melbourne’s Antipodes Festival. A new, third shop at 373 High Street in Northcote, has also just opened and the brand is expanding into the franchise business.
There is already interest for three food trucks in Melbourne, a shop in Adelaide, and a potential kiosk in Queensland. Even the idea of the business going international is on the table. Dean believes it’s the right time to continue growing the business in a different way.
“I think the time is now, being almost a nine-year-old business. The branding is recognised, we have a good name and people recognise the logo,” he says.
The further expansion of the business will give owner-operators the opportunity to have a well-established and trademarked brand, even opening up multiple shops or food trucks, with Dean being there to support them.
“I understand it’s not that easy and if people are asking for assistance or help, I give it to them,” he says. “I am not closing the door.”
St.Gerry’s is also expanding when it comes to collaborations with other businesses. He is creating a St.Gerry’s loukoumades candle with Thematikos and is partnering with a new coffee brand called Melvourni, which he stocks and serves in his shops and at events.
And so, since St.Gerry’s quality stands out, Dean sees all the similar Greek donuts in Australia as a form of flattery. After all, having mastered the creation of Greek donuts for years, he couldn’t see it in another way. One bite is enough for loukoumades lovers to recognise the quality, the unique flavour and the emotions St.Gerry’s Greek donuts bring.
