From Ancient Villages to Our Tables: The Kalypso Odyssey

Early Saturday mornings, you will catch me at the farmer’s market at Ashawagh Hall in East Hampton. I am there for the produce and seafood but I am mostly there for Kalypso.

Founder Nikolas Trastelis understood that authentic Greek yogurt wasn’t just about ingredients or technique; it was about capturing a way of life where meals are unhurried celebrations and every bite connects you to something larger than yourself. “Parea”—the Greek concept of good food shared among good company under the warm Mediterranean sun—became the soul of Kalypso.

In his travels through remote villages and distant islands, Niko absorbed stories from grandmothers who had never written down their methods, who measured by feel and timed by instinct. Each conversation and shared meal added another layer to what would become Kalypso’s distinctive character.

Returning to New York with notebooks full of techniques and a heart full of purpose, Niko faced the challenge every artisan knows: how to honor tradition while meeting modern expectations.

Each morning begins with Grade A milk from Jersey Brown cows grazing on local family farms. These cows produce milk naturally higher in A2 proteins, easier to digest and gentler on sensitive stomachs. For Niko, every element matters in the symphony of flavor he’s orchestrating.

The milk is quickly pasteurized and cultured with a unique probiotic blend. But the real artistry begins with the straining process. Using the same bag-straining method Niko witnessed in that village, each batch is carefully filtered until it achieves the velvety consistency that removes 97% of the whey, concentrating the very essence of what makes Greek yogurt extraordinary. All products are antibiotic free, 97% lactose free and made with milk from “happy grass-fed cows.”

The final step involves filling distinctive terracotta cups, each embossed with the Kalypso logo as a seal of accountability—Niko’s signature on a promise that inside lies the same quality yogurt he would serve at his own table. And boy is it good. Personally, I am loving the lemon this summer but never leave without Coconut or Seasonal Mixed Berry. The richness of flavor hits your palate like dessert.

This fall, Kalypso will expand with European Finishing Butters and a heavenly Baklava Cheesecake that marries traditional Greek flavors with modern indulgence. Winter will bring Organic Herbal Teas & Spice Blends, while the Extra Virgin Olive Oil which according to Niko has taken on a life of its own.

Products will be available at kalypsofarms.com, initially for local delivery and soon after, nationwide. The demand comes from summer visitors to the East End markets who return home and want more.

“It’s true what they say—that to be successful one must have passion for what they do,” Niko reflects, echoing his grandfather’s wisdom: “Always do the right thing, even when nobody is looking.” This philosophy guides every decision and every product.

Building Kalypso has required creativity, deep knowledge of consumers, and unwavering consistency. But what matters most to Niko is sharing his love for Greek heritage, ensuring his passion translates into every product. “None of this would have been possible without the market managers and Chambers of Commerce at the East End markets who provided the crucial venue for small brands like Kalypso to flourish,” says Niko.

Today, when you open a cup of Kalypso, you’re participating in a story that spans continents and centuries. You’re tasting the result of one man’s devotion to authenticity and his belief that the best things in life are worth doing the old-fashioned way.

In a world of shortcuts and compromises, Kalypso stands as a reminder that true quality cannot be rushed—it must be cultivated with the patience of those who understand that excellence is never an accident.

In the spirit of parea, every cup of Kalypso is an invitation to slow down, savor, and remember that the best meals are never eaten alone. And with each new product joining the Kalypso family, that invitation grows richer and more true to the Greek heritage that started it all.

If you get to the market this weekend, grab some of my favorites in addition to the yogurt: olive hummus, chickpea salad and Indokaridopita – a Greek aromatic, coconut olive oil cake that will hook you from the first bite!

Visit kalypsofarms.com for product info and where to buy.

Elaine LaPersonerie, founder of Wink PR and passionate food enthusiast, writes about the magic that happens when love, your intentions and good company come together around the table.