A large number of entrepreneurs and executives from the Bakery and Confectionery sector attended the 1st day of ARTOZA.
From the very first day of the exhibition, the trade visitors from every corner of Greece and abroad, who arrived very early at the Metropolitan Expo exhibition space, were impressed by the variety and quality of the exhibits and by the proposals of the exhibitors. The attendance of professionals from the bakery and confectionery industry looking for new products to upgrade their business exceeded all expectations. Throughout the first day, there was a lot of activity, with many business and exploratory discussions as well as sealing of commercial agreements.
The 210 exhibitors were impressed and excited by the fact that it may have only been the first day of the show, but visitors had come determined to discuss with them the real needs of their business and find solutions to the issues that concern their bakery or their coffee shop and leave the exhibition with real suggestions and ideas, but also compare prices and close deals directly.
Special events: a source of expertise and enthusiasm
Masterclasses from day 1 hosted specialized presentations around baking and confectionery, attracting the interest of both the consumer public and professionals. The attendance at the stage was particularly impressive, leaving the best impressions.
On the first day, Panos Zarentis, Pastry Chef at the “Kalybiotiko Magginas” Dairy created a Chocolate PB&J with Chocolate Cremeux with Peanut Butter and Red Fruit Jam, while along the way Vassilis Kayas, Pastry Supervisor IIEK OMIROS and Theano Vassiliou, Nutritionist, Dietician, and Scientific Associate Anagennisi & Proodos presented red bean sweets, grapefruit with thyme honey and matcha tea ice cream with pistachio. Nikolaos Douras and Emilia Douras, Gelatieri and owners of gelateria “Oggi Gelato” highlighted the gelato-filled buns for alternative Easter window displays. Afterwards, Konstantinos Holevas, Executive Pastry Chef and LE MONDE professor, presented an… airy chocolate truffle and Angeliki Throuvala, Pastry Chef and owner of the pastry shop “Pastry Sinners” “transformed” local Chios ingredients, flower water and tangerine into a spring tart. The first day of the Masterclasses ended with Tea Pandou, Head Pastry Chef of the “Patrikon” patisserie, who presented her mini proposals in floral shapes, for romantic receptions – and not only. Of course, there will be a continuation tomorrow, with a different cycle of speeches and presentations.
See here in detail the program for the next few days.
Ο ex.pastry chef Κωνσταντίνος Χολέβας
Snapshot from the Hellenic Championship of Latte Art.
On the ARTOZA Lab stage in Hall 2 of the exhibition, the Panhellenic Latte Art and Ibrik Championships were held by SCA Greece. The winners of the Ibrik 2023 competition are: Apostolos Adamopoulos (1st place), Haris Ιfantis (2nd place) and Stefosis Giannis (3rd place) and the winners of the Latte Art 2023 competition are: Dimitris Karabas (1st place), Iosif Davidis (2nd place) and Giannis Seretis (3rd place). The winners will represent Greece in the respective world championships.
See more here.