Numerous products and solutions were displayed for the 2nd day by the 210 exhibitors, giving answers to questions of entrepreneurs from the bakery and confectionery industry.
For the 2nd day, the exhibitors enthusiastically welcomed owners of bakeries and pastry shops, managers of production units of bakery-pastry, ice cream, puff pastry and chocolate products, bakers and pastry chefs as well as a multitude of other entrepreneurs in the sector, who came to hear new ideas, find new proposals and explore products that will make a difference in their business.
The entrepreneurs of the sector, in the discussions they had throughout the day with the exhibitors, expressed their desire to upgrade their business with the aim of keeping up with the latest trends and respond to the new demands of the customer. And for this reason, they say that they felt that ARTOZA was the ideal place to find everything they are looking for, from the best in the market. At the same time, being halfway through this year’s event, the continuous information about successful deals brings great satisfaction and is the best reward for exhibitors and organizers, leaving even more promises for the days to come.
Seminars and speeches that highlight and shape trends
The special events were a great success for another day, with a very significant number of industry professionals visiting the Masterclasses and the ARTOZA Lab. For the 2nd day in a row, experts from the Bakery and Pastry industry presented their experience and knowledge to the public, who enthusiastically responded to the call by filling the stages in Hall 2.
As part of the Masterclasses, Nikos Tsagarakis, Head Pastry Chef of the “Pantazidis” pastry shop updated the classic lemon pie, while Christos Efremidis, Head Baker and owner of “Efremidis Bakery” transformed the classic peinirli into a complete meal proposal. Alexandros Koufas, Executive Pastry Chef of “Great Britain” & “King George” shared with the audience three Paris-Brest preparations based on Greek creativity. Immediately after, the interest was monopolized by Evi Papadopoulou, Maestra Gelatiere and owner of “La Greche” with a gelato with flower cheese, figs and sesame and the well-known maestro of haute patisserie, MOF Jonathan Mougel, Technical Advisor Patisserie of Puratos France who directed a masterclass – ode to simplicity. Spyros Pediaditakis, Head Pastry Chef, Dimitris Xenakis, Pastry Chef and Emilian Marku, Pastry Chef of Ourse Athens, introduced us afterwards to chocolate and travel cakes. The Masterclasses closed for today with Dimitris Georgopoulos, Head Pastry Chef of the restaurant “Linou Soumbasis&Sia”, Founder of the dessert restaurant “Recital”, who created a special Mille-feuille from Beirut leaves, Aegina pistachios, sorbet, cherry and flower water.
See here in detail the program for the next days.
The ARTOZA Lab held today very interesting seminars by renowned lecturers of various specialties and market executives. Also, during ARTOZA Lab, the workshop of the Panhellenic Union of Food Technologists (PETET) was held today on the topic of “Technological approaches to artisan bread-pastry”, where chocolate, puff pastry, ice cream and slow-ripening leavens entered the microscope of food technologist scientists as well as experienced professionals, who presented possible problems and gave solutions. Afterwards, Elsa Koukumeria, bakery owner and Vice President of the Federation of Bakers, spoke in detail about issues that concern all those involved in the industry, such as the costing and invoicing of products, and Kostis Kappopoulos of W2 Strategy referred to the creation of appropriate content for social media. Also, Yannis Pastras, Barista Trainer TOOCOFF, CAFES RICHARD gave advice for a perfect Latte Art in coffee.
See here in detail the program for the next days.