21-24 FEB 2025

21-24 ΦΕΒ 2025


The 18th ARTOZA closed with important deals & great visitor success

Yet another successful four-day event has come to an end, with ARTOZA proving that it is the leading exhibition for the Bakery and Confectionery sector in the Balkan region

Another four-day event, full of new professional acquaintances and contacts, ideas, opinions and exchange of knowledge on baking and confectionery has come to an end. The curtain of the 18th exhibition fell today, leaving the best impressions both on exhibitors and on the thousands of industry professionals who visited it, confirming the great dynamics of Bakery and Pastry in our country. There are not a few buyers, both from Greece and abroad, who in their statements pointed out how impressed they were by the quantity and quality of the products they discovered at the exhibition. The fourth and last day of ARTOZA was characterized by great visitor success and the sealing of important commercial agreements and laid the foundations for future collaborations. Many visitors came determined to make purchases and make new agreements with suppliers or renew commercial agreements with companies they already work with.

Special events attracted the interest of all visitors

Hundreds of professionals from every corner of Greece filled the spaces of ARTOZA’s parallel events, where they attended on the last day the special events by top industry experts. The curtain on the Masterclasses was opened by Anna Spanou-Kanakis, Pastry, Gelato & Brunch Chef at the gelateria “Kanakis 1948” and at “Narkissos Brasserie Patisserie” who explained how the humble kayanas becomes a snack on the go. Afterwards, Katerina Liva, Head Pastry Chef and owner of “Poulette Pastry” analyzed the original French recipe and signature variations of Cannelés de Bordeaux. Fania Andreadis, Head Pastry Chef of “In Love Again” talked about Dolce Donna, a “feminine” rose-shaped dessert, with champagne and blackberries. Also, Phaedra Mavroides-Svanas, Head Baker of the bar-restaurant “Line Athens” referred to the sourdough potato bread and Efi Mousiadou, Executive Pastry Chef of the pastry shop “Von vivant” presented an almond mousse dessert with semi-sweet red fruit coulis and biscuit of almond paste. The 4th and last day of the Masterclasses closed 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.

At the ARTOZA Lab in Hall 2, Yannis Laoudis, CEO GB EXPERTS/ MISCELA D’ORO SPA, was detailed and informative in his speech on “The dynamics of coffee in the bakery” and the need for proper support as well as critical positions in the bakery, confectionery and coffee. Giannis Nyktaris, Gelatiere, Owner of Fatto a Mano and Panagiotis Tsiavos, baker and confectioner, spoke about the peculiarities of businesses in tourist areas. Finding the right staff, adapting to the local market and the demanding operating hours were some of the issues that were discussed, while an important reference was made to the need to adapt the range of products to the demands of the public. In his own unique way, Panagiotis Nikas, founder of the Barista Academy, focused on the needs of barista training. More specifically, he referred to the five basic stages about the study of the space and the correct choice of equipment, the choice of staff, the choice of packaging, the importance of training and where it is necessary and finally the pricing policy and costing. Through an interesting speech and presenting some samples to the audience, Vassilis Kafaloukos, Ex. Chef Kastelorizo Group/Food consultant spoke analytically about the new age handmade snacks. Good bread and other flour products, Greek cheeses, handmade cold meats, sauces and various cooking techniques were among the issues that were discussed. Kelly Tzika, Coffee Expert Caffe Carraro/TRK Coffee & Beverages, explained the most common mistakes in the preparation of coffee and how to avoid them through a decalogue while at the same time interacting with the audience, thus closing the speeches of this year’s Artoza Lab. Characteristic examples are the cleanliness of the machine and the grinding mill, the absolute knowledge of the equipment, the avoidance of moisture, the distribution of the coffee in the filter basket, etc.

Today, Monday, the Board of Directors of OEZE took place in conference room C2. See more here.

ARTOZA, once again bringing together the entire supply market, has been an essential pillar of development and modernization in the new era that is taking shape for the Bakery and Confectionery industry in Greece. After four successful days, the exhibition renew its appointment for 2025 and its 19th event with all the professional visitors and the leading supply companies in the industry.

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