ARTOZA concluded with high attendance and significant deals.
Active professionals sealed the last day with great agreements.
The 4th day concluded a full four-day event of significant agreements, contacts, ideas, and developments in the Bakery and Pastry sector. In an enthusiastic atmosphere and with an unrelenting pulse, ARTOZA visitors were present even on the last day.
Thousands of owners and executives from businesses in the sector (bakeries, pastry shops, pastry workshops, bakery and pastry industries and crafts, as well as bakers or pastry chefs active in the catering or hospitality sector) came for another day to the exhibition to learn about new products and equipment and everything else needed to not miss the train of upgrading and evolution.
What did visitors discover at the booths of the 220 exhibitors? From bakery, pastry, and ice cream raw materials to ready mixes and flours. And from ice creams, syrupy sweets, frozen dough products to butters, margarines, and decorative materials. And of course, let’s not forget the production machinery for bakery and pastry products.
They also met with over 20 companies from abroad, with excellent raw materials, new production machinery, and packaging materials. These exhibitors came from Italy, France, Poland, Romania, Germany, Cyprus, and America, bringing a different “flavor” and proposals.
Sweet and Savory Creations that Enchanted & Tips for Developing a Business in the Sector on the Stages of Special Events
At the Masterclasses, Chef Michalis Chatzikalimeris started by presenting a modern way of creating a unique opera cake with different textures and layers. Then, the Founder & Head Baker of “Betty’s Bakery”, Elisavet Koulouri, created protein bread without flour with seeds and oat flakes, while Manolis Stithos, the Executive Pastry Chef of “Patio Restaurant”, The Margi Hotel, prepared spring and refreshing desserts with seasonal fruits. The day of the Masterclasses concluded with Baker/Pastry Chef Georgianna Fontrier, who presented fluffy small buns that fit in the palm for delicious savory and sweet preparations.
At the Artoza Lab in Hall 2, Bakery Technical Consultant Panargyros Tsitsarolis started by talking about what the next 10 years will bring in bakery. Then, Dr. Konstantinos Sergopoulos, Professor at the University of West Attica, talked about the red flags in personnel selection. Brand & Growth Partner of Vagia, Vagia Ntanga, in her speech, supported that proper logo design should only be done by specialists. Finally, Regional Director of Green Destinations, Iyad Kayali, referred to the sustainability of the Bakery/Pastry Shop.
In Hall 3, at the stage of the Coffee Championships by SCA Greece, the 2nd Round of semifinals and finals of the Cup Tasters competition took place, where the contestants put all their art to win the first place and highlight one of the oldest forms of coffee preparation.