THANK YOU BELMONT...!!
...for voting Sophia's Greek Pantry '#3 of 7 Top Things To Do in Belmont' on TripAdvisor.com!
Check it out: http://patch.com/massachusetts/belmont/6-best-things-do-belmont
...for voting Sophia's Greek Pantry '#3 of 7 Top Things To Do in Belmont' on TripAdvisor.com!
Check it out: http://patch.com/massachusetts/belmont/6-best-things-do-belmont
**********We are proud to announce that...tun tun tun...**********
WE HAVE A NEW LOCATION!!
Please come visit Sophia's Greek Pantry North, in Lowell, opening on Wednesday, April 6th
----THANK YOU FOR YOUR SUPPORT----
WE HAVE A NEW LOCATION!!
Please come visit Sophia's Greek Pantry North, in Lowell, opening on Wednesday, April 6th
----THANK YOU FOR YOUR SUPPORT----
World News
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When we think of Greece, we usually remember all the beautiful beaches we love so much. But we're missing a huge chunk of what makes up one of our favorite places on Earth! Want to know what's really going on in Greece today? Click on the image below for an update.
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It's just as important to know what's happening with our neighbors. Click on the map below for news on the Balkans.
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Recognitions
We have been granted this fantastic award for the forth year in a row, thanks to the patronage and support of all our customers. You are greatly appreciated!
Gourmet Foods Category Excellence in Customer Satisfaction As rated by customers online, 2010-2013 ***** "List of top ten finalists that rise above the ordinary to make a difference in their community and with their customers." Talk of the Town www.talkofthetownaward.com We are highlighted in the May/June 2013 issue of Yankee Magazine! Click on the image below and go to page 152 to read about us!!
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Readers' Choice Awards Honorable Mention
2011 Deli in Belmont 
Improper Bostonian approves Sophia's yogurt! Swing by and try it...
The Real Deal / Going Out The Improper Bostonian BY ELIZABETH BOMZE As American palates ripened to the taste of Greek yogurt, Sophia Georgoulopoulos saw an opportunity. The Kalamata native, who follows her grandmother’s recipe, scalds milk from Vermont sheep and goats (not cows), mixes in active cultures and lets it rest for the better part of 12 hours. The ultra-thick yogurt easily holds a spoon—you’d never guess it’s low-fat—and boasts an almost cheesy tang. Grab a quart ($6) from her Belmont market. And to beat the heat, a bowl of her tart fro-yo. Appearance in the Wall Street Journal, 2011
Appearance in the Boston Globe, 2004
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