Search
Generic filters
Filter by Custom Post Type

21-24 FEB 2025

21-24 ΦΕΒ 2025

METROPOLITAN EXPO

  • Home
  • Highlights
  • The 18th ARTOZA has just begun, welcoming professionals from every corner of the country

The 18th ARTOZA has just begun, welcoming professionals from every corner of the country

ARTOZA is back in full force with 210 exhibitors, bringing together the entire supply market again with the aim of once again being a source of inspiration, development and a place of innovation.

ARTOZA welcomes from early in the morning in Halls 2, 3 & 4 of the Metropolitan Expo, a multitude of professionals from the bakery and pastry industry from every corner of Greece. Professionals in the field have the opportunity to meet more than 210 leading exhibitors, from the entire spectrum of the supply market, in a really large, renewed and modern exhibition that fully covers the needs of entrepreneurs in First Materials, Equipment, Machinery and Services for the Bakery, Pastry, Ice Cream and Chocolate Products industries. The halls have already started to fill up and visitors’ appointments with the exhibitors have begun. In addition, 185 hosted buyers from target markets from all over the world have already started arriving at the exhibition center and arranging their appointments with the exhibitors, in order to be in direct contact with them and see their products in detail. The presence of important foreign buyers enables Greek companies to reach foreign markets.

Important parallel events with leading pastry & bakery chefs

The parallel events return at ARTOZA 2023 with a series of cooking demonstrations by leading pastry & bakery experts and speeches and presentations by market executives and industry professionals regarding services, proposals and solutions regarding the level of organization and upgrading of a business.

On the Masterclasses stage in Hall 2, the 1st day starts with Panos Zarentis, Pastry Chef at the “Kalyviotiko Magginas” Dairy, who will create a Chocolate PB&J with chocolate Cremeux with peanut butter and red fruit jam. Next is Vassilis Kayas, Pastry Supervisor at IIEK OMIROS and Theano Vassiliou, Nutritionist, Dietitian and Scientific Associate Renaissance & Progress that will present red bean sweets, grapefruit with thyme honey and matcha tea ice cream with pistachio. Also, Nikolaos Douras and Emilia Douras, Gelatieri and owners of the gelato “Oggi Gelato” will create gelato-filled buns for alternative Easter window displays. An… airy chocolate truffle will be presented by Konstantinos Holevas, Executive Pastry Chef and LE MONDE professor, while Angeliki Throuvala, Pastry Chef & owner of the “Pastry Sinners” patisserie, will present a spring tart with local Chios ingredients, flower water and tangerine. The first day of the Masterclasses concludes with Tea Pandou, Head Pastry Chef, of the “Patrikon” patisserie and her mini proposals in floral shapes, for romantic receptions – and not only.

See here the Masterclasses program in detail.

On the ARTOZA Lab stage in Hall 2, for the first time in their history, the Panhellenic Latte Art and Ibrik Championships by SCA Greece will be held today, Friday, March 3rd.

See more here.

Subscribe to our Newsletter