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Cypriot Culinary Venture: Hello Halloumi Redefines New York’s Bakery Scene

by THEFUTURE.TEAM

November 10, 2025

In a modest 37-square-meter space on Greenwich Avenue, entrepreneur Constantinos Papadakis introduces New Yorkers to the authentic flavors of Cypriot cuisine with the launch of his artisanal bakery, Hello Halloumi. Stationed at the crossroads of innovation and tradition, this new establishment fills a notable void in New York’s culinary landscape—from an assortment of sweet treats to a diverse range of savory offerings.

Identifying A Market Opportunity

Papadakis, a native of Nicosia, noticed a market gap where bakeries predominantly catered to sweet cravings. Drawing on his profound connection to Cypriot culture, family traditions, and a deep-rooted passion for the island’s cuisine, he successfully built a business around a signature product: halloumi cheese. “I observed that New York lacked bakeries offering savory options, and the small, bite-sized products invite customers to savor a variety of creations rather than committing to one flavor,” he explains.

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A Fusion Of Experience And Heritage

Growing up in Nicosia and honed by his years in the New York restaurant industry and later in real estate investment and financing, Papadakis merged his diverse experiences to create a distinctive venture. The bakery’s menu features an array of savory bites, from fried delicacies and twist pastries to mini bagels and focaccias infused with halloumi, alongside traditional Cypriot specialties such as olive-based dishes, spanakopita, and cheese pies. Recent menu expansions include sandwiches and upcoming offerings of fresh salads.

Building A Community Around Authenticity

Central to the ethos of Hello Halloumi is not only the celebration of Cypriot culinary traditions but also the spirit of community. Papadakis’s commitment to authenticity is reflected in every detail, including a proudly displayed Protected Origin Status (P.D.O.) label that educates customers on the product’s heritage. The bakery sources its halloumi directly from a local Cypriot restaurateur, Alex, ensuring that the cheese retains its genuine quality while also supporting another small business from the island.

Overcoming Challenges And Embracing Success

While the concept of savory baked goods was readily embraced by consumers—with customers reportedly traveling hours for a taste—the initial challenge lay in convincing property owners of the potential of such an unconventional idea. “I assumed introducing halloumi would be the primary challenge, but it turned out that gaining support for the physical space was the real hurdle,” Papadakis recounts. Once these stakeholders recognized the concept, the prospects quickly aligned with his vision.

A Viral Sensation With A Strategic Edge

Hello Halloumi has already garnered significant media attention from outlets like Forbes, Eater, NBC, The London Times, and FOX, largely thanks to a savvy social media and public relations strategy. The West Village, with its vibrant community and receptive audience for culinary innovation, provided the perfect launchpad—a neighborhood Papadakis affectionately describes as his favorite.

Future Growth And Collaborative Opportunities

Looking ahead, Papadakis envisions Hello Halloumi as more than just a bakery—a platform for showcasing other Cypriot products. Future plans include collaborations with Cypriot producers of olive oil and other small-scale artisanal goods, expanding the business across neighborhoods in New York and eventually into major U.S. cities, with a long-term goal of a presence in Cyprus.

Sharing A Taste Of Home

For Constantinos Papadakis, this venture is not only a business endeavor but also a heartfelt mission to share the warmth and uniqueness of Cypriot culture with the world. “I take great pride in representing Cyprus and demonstrating what makes our cuisine so distinct. Every time someone tries halloumi for the first time, it feels like I am sharing a piece of my home,” he states.

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EU Mercosur Agreement Sparks Political Battle Over Cyprus Agriculture

by THEFUTURE.TEAM

January 16, 2026

A political battleground emerged in the Parliamentary Agriculture Committee’s latest session, as fierce debates broke out over the controversial trade deal between the European Union and Latin American nations under the Mercosur framework. Lawmakers voiced deep concerns regarding food safety and the prospects for local agriculture, particularly following the high-profile absence of the Minister of Trade.

Minister Absence And Parliamentary Integrity

Committee Chair Giannakis Gabriel expressed strong disapproval over the Minister’s no-show, noting that the extraordinary session was scheduled at midday at the Minister’s own request. “His absence undermines the authority of the parliament,” Mr. Gabriel declared. Given that the Minister is not abroad, it was expected that he would be present to clarify why Cyprus supported an agreement widely criticized as disadvantaging the agricultural sector.

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Trade Deal Under Scrutiny

In his address, A.C.E.L General Secretary Stefanos Stefanos described the pact as a “dangerous agreement” imposed under the pressure of multinational conglomerates. He especially critiqued the contrasting sanitary standards whereby, while the EU bans our farmers from using certain pesticides and antibiotics, the Mercosur deal appears to allow imports produced with these very substances. His remarks underscored the possibility of double standards in safety measures and the potential long-term impacts on Cypriot agriculture.

Economic And Safety Concerns

Legislators questioned the basis of government studies that justified backing the agreement, even as Cyprus’ agricultural sustainability is increasingly threatened by water scarcity and soaring production costs. Representatives from various political factions pointed to insufficient controls over import volumes and tariff structures. For example, Christos Orphanidis (DIKO) demanded precise data on imports from Latin America, citing honey as a case in point, and pressed for clear explanations regarding the tariff regime.

Legal And Health Implications

Questions about legal authority were raised by Elias Myriantounos (EDEK), who inquired whether parliament can reject or amend the agreement should economic studies forecast negative outcomes. Environmental advocates, like Haralambos Theopemptou of the Movement of Ecologists, emphasized the need to safeguard traditional products such as halloumi, highlighting concerns over how rigorous food safety controls will be maintained. Meanwhile, Linos Papagiannis (ELAM) cautioned against unfair competition, drawing parallels with challenges posed by lower-standard goods from occupied territories.

Protecting Local Interests

The overarching message from lawmakers was clear: the future of Cyprus’ farming community and the well-being of its citizens should not be sacrificed at the altar of commercial trade. Agricultural organizations have voiced alarm over the importation of goods potentially contaminated with banned substances, the risk of market distortion by low-quality products, and the lack of localized impact studies. They argue that the agreement is biased in favor of select corporate interests, ultimately undermining consumer safety and the livelihood of European farmers.

As this debate continues to unfold, the outcome of these deliberations will be pivotal in determining not only trade policy but also the long-term economic and food security landscape of Cyprus.