Growing up in his father’s delicatessen in Lalor, Danny Stavropoulos has been involved in the industry from a young age.
“I started working with dad, [he’s] been in the industry for over 40 years,” Stavropoulos says.
“I started working with dad, [he’s] been in the industry for over 40 years,” Stavropoulos says.
Ten years ago, Stavropolous and his brother-in-law – now business partner – Bill Roubos took over Milleara Deli. Breaking away from his father’s roots, “I wanted to challenge myself in different areas,” he says.
“[I wanted] my own decision-making and [I have] different beliefs in food but still with traditional methods.”
Milleara Deli is jam-packed with products. Shelves are over-flowing with pastas, canned tunas, tinned tomatoes and biscuits. The deli cabinet is the heart of the shop, abound with cheeses and smallgoods, and a range of gourmet antipasto items.
Over the years, many things have stayed the same, but Stavropoulos has noticed a few changes in customer behaviour. “People have gone back to the basics, people want good traditional, peasant food.”
While the customer base is older generation emigrated Italian and Greeks, their younger families are beginning to come through. “People are realising how good Greek/Italian food is and how simple it is,” he says. “And they still come to good independent shops to buy it.”
Milleara Deli’s customer base is 80% Italian, 15% Greek and the rest are a multicultural mix.
“I love different kinds of oils, different kinds of pasta that use different wheats.”
Stavropoulos’ passion for his products is evident. “I love different kinds of oils, different kinds of pasta that use different wheats.”
Always looking for new ways to break the mould, Stavropoulos and Roubos try to stock variety of products that accommodate a variety of customers – gluten free pastas, vegan cheeses and low-sugar biscuits.
Choosing to stock Genobile Saba products is a no-brainer for the duo. “We like to push [their products] because we try to be different to the big supermarkets,” he says.
“I love what I do, I love to teach people about good food.”
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