The leading Bakery and Confectionery exhibition of the country welcomes all the people of the sector for the 4th and last day.
After a highly satisfactory three-day period – both for the 210 exhibitors who concluded many commercial deals and for the visitors, who were able to find solutions for their businesses in various important areas, ARTOZA 2023 reaches its end. The exhibitors still have the opportunity today to hold dozens of meetings with both Greek and foreign important buyers and close important commercial agreements. On the other hand, industry professionals who will visit ARTOZA today, can choose between a huge variety of quality exhibits, from leading companies in every category that is of immediate interest to the modern professional – bakery, pastry and ice cream ingredients, puff pastry, pastry and chocolate products, bakery, confectionery and ice cream production machinery, furniture – store equipment, packaging and decorations, in order to do their market research before proceeding with a new business deal.
The special events stages are full and busy for yet another day
The special events that are expected to attract interest on the 4th day of ARTOZA are of high standards. Specifically, Monday holds a full program, which provides those interested with knowledge, information and, in general, all the necessary supplies that a professional needs on the road to success.
Anna Spanou-Kanakis, Pastry, Gelato & Brunch Chef at the gelateria “Kanakis 1948” and at “Narkissos Brasserie Patisserie” will open the curtain on the Masterclasses, and explain how the humble kayanas becomes a snack on the go. Afterwards, Katerina Liva, Head Pastry Chef and owner of “Poulette Pastry” will analyze the original French recipe and signature variations of Cannelés de Bordeaux. Fania Andreadis, Head Pastry Chef of “In Love Again” will talk about Dolce Donna, a “feminine” dessert in the shape of a rose, with champagne and blackberries.
Also, Phaedra Mavroides-Svanas, Head Baker of the bar-restaurant “Line Athens” will talk about sourdough potato bread and Efi Mousiadou, Executive Pastry Chef of the pastry shop “Von vivant” will present an almond mousse dessert with semi-sweet red fruit coulis and almond paste biscuit. The 4th and last day of the Masterclasses closes with Machi Dimakidou, Vegan Pastry Chef and owner of the vegan patisserie “Little Darling” highlighting the Vegan School Banana breads, savory muffins and bars, which are ideal for children’s snacks.
See here the Masterclasses program in detail.
At the ARTOZA Lab in Hall 2, the day is dedicated, among other things, to the dynamics of coffee in the pastry shop, which will be analyzed by Yannis Laoudis, CEO of GB EXPERTS/ MISCELA D’ORO SPA. Afterwards, Panagiotis Tsiavos baker/confectioner and Giannis Nyktaris Gelatiere and Owner of Fatto a Mano, will analyze the needs and peculiarities of the business in tourist destinations. The three critical points of coffee education will be pointed out by Panagiotis Nikas, Owners of BARISTA ACADEMY and Vassilis Kafaloukos, Ex. Chef of the Kasterolorizo Group who will present modern and contemporary handmade snacks. The 4th day of the ARTOZA Lab concludes with Kelly Tzika, Coffee Expert of CAFFE CARRARO/ TRK Coffee & Beverages explaining the most common mistakes in coffee preparation and how to avoid them.
You can see the program in detail here.
Today, Monday, the Board of Directors of OEZE takes place in conference room C2.