After a highly successful first day, the 18th ARTOZA welcomes once again thousands of industry professionals.
After the highly successful first day of the event, ARTOZA opens its gates today for the 2nd day. The high attendance since the beginning of the exhibition, in Halls 2, 3 & 4, brings smiles of optimism to the exhibitors who expect quality and profitable collaborations, which will further strengthen their business activities. Visitors will have the opportunity today to find everything related to the production and sale of bakery and confectionery products, get to know future trends, identify modern techniques, be inspired for their new creations and – above all – secure the advantage of novelty for their businesses.
Masterclasses: Modern ideas and impressive techniques
The 2nd day of ARTOZA, in addition to the dynamic attendance of professionals, is characterized by even more action on the stages of the parallel events. As yesterday, today’s program is particularly interesting, with topics that will offer visitors valuable knowledge, techniques and ideas.
As part of the Masterclasses, Nikos Tsagarakis, Head Pastry Chef at the “Pantazidis” patisserie will upgrade the classic lemon pie, while Christos Efremidis, Head Baker and owner of “Efremidis Bakery” will transform the classic peinirli into a complete meal proposal. Alexandros Koufas, Executive Pastry Chef of “Great Britain” & “King George” shares with the public three Paris-Brest preparations based on Greek creativity.
Immediately after, the interest will be 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 will conduct a masterclass – ode to simplicity. Spyros Pediaditakis, Head Pastry Chef, Dimitris Xenakis, Pastry Chef and Emilian Marku, Pastry Chef of Ourse Athens will then introduce us to chocolate and travel cakes. The Masterclasses will finish today with Dimitris Georgopoulos, Head Pastry Chef of the restaurant “Linou Sumbasis&Sia”, Founder of the dessert restaurant “Recital”, who will create a special Mille-feuille from Beirut leaves, Aegina pistachios, sorbet, cherry and flower water.
See here the Masterclasses program in detail.
The ARTOZA Lab is full of interesting seminars by renowned lecturers of various specialties and market executives. Also, as part of the ARTOZA Lab, today Saturday, 11:00-15:00, the workshop of the Panhellenic Union of Food Technologists (PETET) on the topic “Technological approaches to artisan bread-confectionery”, where chocolate, puff pastry, ice cream and slow ripening sourdoughs will be put under the microscope of food technologist scientists as well as experienced professionals, who will present possible problems and give solutions.
Afterwards, Elsa Koukumeria, bakery owner and Vice President of the Federation of Bakers, will speak 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 will refer to the creation of appropriate content for social media. Also, Yannis Pastras, Barista Trainer of TOOCOFF, CAFES RICHARD will give advice for a perfect Latte Art in coffee.
See here in detail the Artoza Lab program.