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A Century of
Belgian Chocolate
From a discovery at a World's Fair to one of Belgium's most celebrated chocolate houses — the Leonidas story is one of passion, freshness, and enduring quality.
is to create moments of happiness for everyone
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Our Philosophy
Luxury chocolate that was always meant to be shared
Every Leonidas chocolate that reaches Tarpon Springs is held to these four non-negotiable standards — the same ones Master Chocolatiers in Belgium uphold every single day.
100% pure cocoa butter
Leonidas wants you to enjoy moments of pure bliss. That is why our Master Chocolatiers only use chocolate made with 100% pure cocoa butter — for a melt and a flavor that simply cannot be faked.
Belgian since 1913
Leonidas chocolates are made in Belgium. Our Master Chocolatiers use only the finest ingredients, handling them with loving care and with a deep respect for over a century of tradition.
Made without palm oil
Our Master Chocolatiers are obsessed with quality. They will only accept pure cocoa butter. That is why you won't find a single drop of palm oil in any Leonidas chocolate — ever.
Sustainable cocoa
Leonidas chooses sustainable cocoa to produce its pralines. When your aim is to create moments of happiness for everyone, caring about nature and humankind is not optional — it is essential.
Master Chocolatiers since 1913
More than a century in the making
A life-changing discovery
Born in Niğde, Turkey in 1882, Leonidas Kestekides spent his early years selling sweets on the streets with his brother before training as a confectioner in the United States. In 1910 he traveled to Brussels as part of the Greek-American delegation to the World Exhibition — presenting his own confectionery creations to thirteen million visitors and winning the bronze medal. He also met his future wife, Joanna Teerlinck, and made Belgium his permanent home.
1910 
The first shop opens in Ghent
Returning to the World Exhibition in Ghent in 1913, Kestekides won the gold medal for his creations. That same year he opened his first tearoom at Veldstraat 34 in Ghent — spoiling guests with patisserie, confectionery, sweets, and ice cream. The core philosophy was set from day one: exceptional quality at a price everyone could afford.
1913
A trademark is born
Kestekides's nephew Basilio took the brand to Brussels, selling pralines made fresh each night from a narrow shopfront on Boulevard Anspach — directly through a sliding sash window to passers-by. He sold up to 35 kg of confectionery a day at half the price of competitors, without sacrificing a drop of freshness. This revolutionary idea became the Leonidas trademark. By 1937, Basilio had officially registered the Leonidas name and logo with the city of Brussels.
Mid-Century
International expansion
Guided by Basilio's founding values — freshness, quality, choice, and affordability — the Kestekides family scaled production and pushed Leonidas beyond Belgium's borders into Luxembourg, the Netherlands, France, and eventually the United States and Asia. In 2013, King Philippe of Belgium formally recognized Leonidas as a purveyor to the royal household, cementing its place as one of Belgium's most treasured institutions.
Post-WWII
A worldwide Belgian institution
Since 2021, Leonidas has used exclusively certified sustainable cocoa — improving the lives of 2,450 cocoa farmers and their families, while absorbing all added costs so prices remain accessible to everyone. A new factory broke ground in Nivelles, Belgium in 2023, opening the next chapter of this family story. Every chocolate that reaches Tarpon Springs is still made in Belgium, to the same standard Kestekides set over a century ago.
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