A multitude of entrepreneurs and executives from the Bakery and Pastry sector, as well as the Catering industry, met with 220 exhibitors on the first day of ARTOZA 2025.
ARTOZA 2025 opened its doors at the Metropolitan Expo, ending the anticipation of many trade visitors who came from all corners of Greece and abroad to find solutions for their bakery or café and to close significant business deals.
Professional bakers and pastry chefs, as well as catering, café, and hospitality entrepreneurs, gathered at the exhibition to see all the new trends and developments in both ready-made products and raw materials, as well as serving items, packaging, and production equipment. A total of 220 exhibitors gathered in the 3 Halls at the Metropolitan Expo and expressed their enthusiasm for the intense activity.
Many visitors came determined to discuss all the real needs of their business. In addition to professionals with significant years of experience in the field, the exhibition was also visited by a new generation of Bakers and Pastry Chefs, looking for the most modern solutions for their work and to discover trends and techniques.
Focus on Parallel Events
During the first day of the Masterclasses, renowned Chef Remy Delette created an Easter nest with exotic fruits and intense hazelnut praline flavor in different textures, while Pastry Chef/Dessert Maker Panos Zarentis presented desserts with alcohol: Porn Star Martini with lime and passion fruit. Michalis Bias, Head Baker and owner of “Tsofli Bakery”, showcased spicy breads with jalapeno peppers, cheddar cheese, and buttermilk in a spicy note recital. Then, Dimitris Fysarakis, Executive/Consultant Pastry Chef, presented bases for fillings, showing techniques and flavors for tsoureki and brioche that stood out. The first day of the Masterclasses concluded with George Kalogiratos, Baker and Owner of “Krisp, the cookie Shop,” who created authentic New York style cookies.
With significant and timely topics shaping the future of the industry, the inspiring speeches of the ARTOZA Lab concluded. In the first speech of the day at the Artoza Lab, Sales Manager HASKOS COFFEE & BEVERAGES George Youpakis, Operation Manager DELMOCCA SPECIALITY COFFEE George Kirtidis, and Owner DISTRETTO COFFEE ROASTERS Michalis Sotiriou, talked about coffee in the bakery. The Founder of PASTRYTECH.GR, Dimitris Fysarakis, addressed issues of costing and organization. Then, Sales Director Petros Koralis and Labor Law Consultant and Scientific Associate of Epsilon Net Group, Rania Apostolopoulou, spoke about Labor Legislation regarding digital work cards. Professor of the University of West Attica, George Papadogoulas, talked about customer needs in relation to bakery needs.
On the first day, the first round of the Cup Tasters was held on the stage of the Coffee Championships by SCA Greece in Hall 3.