Significant business agreements, contacts, and discussions characterized the 3rd day of the ARTOZA 2025 exhibition.
The largest exhibition center in the country turned into an immense business forum for the third consecutive day. Thousands of visitors passed through the gates of the Metropolitan Expo to meet and make agreements with strong suppliers in the Bakery and Pastry sector. At the end of the day, all exhibitors were satisfied with the collaborations they secured.
More than 200 exhibitors met with bakery and pastry shop owners, catering businesses, café owners, as well as bakery and pastry chefs, and F&B managers working in tourist accommodations in a truly large, renewed, and modern exhibition, presenting their portfolios that fully cover the needs for raw materials, equipment, machinery, and services.
A large crowd attended a full program of parallel events that captured the interest of industry professionals eager for knowledge and new trends.
Top Pastry Chefs & Bakers, Business Experts on the Stages of Special Events
The curtain of the Masterclasses opened with Chef Michalis Chatzikalimeris presenting a fruity chocolate verrine consisting of baked chocolate cream, apricot compote, and croissant in different textures. He prepared strong double chocolate brownies with a nice Earl Grey chocolate ganache. Panargyros Tsitsarolis, Bakery Technical Consultant, and Alexandros Rizos, Baker and Owner of “Rizos-Elea Koukaki Bakery,” presented many derivative doughs, from ciabatta to fougasse. Theodoros Moisidis, Head Pastry Chef of Varoulko Seaside Restaurant and Chef Patissier 2024, showed how to turn an elaborate restaurant dessert with 13 different preparations into a showcase product. Pastry Chef and Eastern Sweets Specialist Nikos Chantzaridis and Pastry Chef Michalis Michail presented syrupy masterpieces. The third day of the Masterclasses concluded with Bakery Chef Grigoria Katsouda and Pastry Chef Kosmas Spirakos, owners of “La tarterie by Gloria K.,” who created unique savory and sweet tarts.
At the Artoza Lab in Hall 2, the day was filled with speeches and presentations analyzing the most important issues shaping the future of the industry.
First, Economist Consultant-Author Leonidas Billis referred to boosting daily sales, then Dimitris Lazaridis, Founder of Alpha Nickolson, talked about social media as profitability tools. Photographers Dimitris Tsitsos and Dimitris Kolios, with the theme “Food Photography,” spoke about the value of the image. Finally, Founder & Market Analyst of Ierax Analytics, Haris Lalatsis, referred to complaint management by generation and customer profile.
On the same day in Hall 3, the Cezve/Ibrik finals was held on the stage of the Coffee Championships by SCA Greece, raising adrenaline levels among the talented baristas.