ARTOZA Masterclasses 2023

From March 3-6, Masterclasses were held on the main stage of Hall 2, within the framework of the 18th ARTOZA.

For four days, leading bakers and confectioners from Greece and abroad presented innovative proposals for recipes and products, which can make a difference and boost the sales of a business. The invited bakers and pastry chefs, through the live culinary demonstrations, highlighted the entire modern range of products, trends and services available to the modern industry professional, both in terms of creation and know-how, as well as in terms of organization and upgrading a business.

Monday, March 6th – Post show

For four days, the Masterclasses stage gathered once again the industry professionals, who want to stay up to date and discover new techniques and special sweet and savory creations that they will make their business more competitive. Masterclasses began today with 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, 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” presented 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.

Sunday, March 5th – Post show

The many visitors who attended the interesting program of Masterclasses that took place throughout the third day of the exhibition, in Hall 2, proved that professionals in the sector are thirsty for information and innovation. In particular, they had the opportunity to hear from market experts, everything about Focaccia-propyra, the ancient Greek type of bread, with sweet potato and goat cheese from Periklis Vourthis, Baker and owner, Thanasis Stamoudis, Head Baker and Stefanos Kakabakos, Baker of Team Bread BC. Dimitris Hatiras, Chef Chocolatier and owner of Le Cacaoyer – Edelweiss and Ioanna Halikia, Pâtissière and owner of Le Cacaoyer – Edelweiss then talked about the Easter Cookie Bonbon, a chocolate with caramel, vanilla ganache and a crispy Easter cookie, while the baton was taken by Giorgos Salapasidis, Baker and owner of “Salapasidis Bakery”, who presented the slow-rising whole wheat bread with fig and walnut.

Kostas Tsombanidis, Baker and creator of “AR&KO” talked about the nutritional sandwiches with Greek products and natural sourdough and Nikos Handolias, Artist Baker @frommydadsbakery analyzed the Chromatologio zimis, i.e. the slow ripening breads that acquire colors with vegetable materials and special techniques. The 3rd day of the Masterclasses ended with Venia Flessa, Head Pastry Chef of the “Hilton Munich Airport” who presented the Vegan Berries Entremet, a restaurant dessert with blueberry, raspberry and avocado.

Saturday, March 4th – Post show

For the 2nd consecutive day, experts from the Bakery and Pastry industry shared their experience and knowledge with the public, who enthusiastically responded to the call by filling the stage in Hall 2. The day started with Nikos Tsagarakis, Head Pastry Chef, “Pantazidis” who, answering the question of what happens when lemon meets lavender, updated the classic lemon pie, while Christos Efremidis, Head Baker and owner of “Efremidis Bakery’’ transformed the classic peinirli into a complete meal proposal.

Alexandros Koufas, Executive Pastry Chef of “Great Britain” & “King George” shared with the audience three Paris-Brest preparations based on Greek creativity. Immediately after, the interest was monopolized by Evi Papadopoulou, Maestra Gelatiere and owner of “La Greche” with a gelato with flower cheese, figs and sesame. The well-known maestro of haute patisserie, MOF Jonathan Mougel, Technical Advisor Patisserie of Puratos France “directed” a masterclass – ode to simplicity by presenting a Hazelnut tree leaf Made by Belcolade Cacao Trace & Patis France products. Spyros Pediaditakis, Head Pastry Chef, Dimitris Xenakis, Pastry Chef and Emilian Marku, Pastry Chef then introduced us to chocolate and travel cakes. The Masterclasses ended today with Dimitris Georgopoulos, Head Pastry Chef of the restaurant “Linou Soumbasis&Sia”, Founder & dessert restaurant “Recital”, creating a special Mille-feuille from Beirut leaves, pistachios of Aegina, sorbet, cherry and flower water.

Friday, March 3rd – Post show

The beginning of the cooking demonstrations on the Masterclasses stage was made by Panos Zarentis, Pastry Chef at the “Kalyviotiko Magginas” Dairy, who created a Chocolate PB&J with chocolate cremeux with peanut butter and red fruit jam, while along the way Vassilis Kayas, Pastry Supervisor IIEK OMIROS and Theano Vassiliou, Nutritionist / Dietician, Expert Associate Renaissance & Progress presented sweets with red bean, grapefruit with thyme honey and matcha tea ice cream with pistachio.

Nikolaos Douras and Emilia Douras, Gelatieri and owners of gelateria “Oggi Gelato” highlighted the Cool Easter Pastries with gelato filling for alternative easter window displays. Afterwards, Konstantinos Holevas, Executive Pastry Chef, LE MONDE professor, presented an… airy chocolate truffle and Angeliki Throuvala, Pastry Chef and owner of the pastry shop “Pastry Sinners” “transformed” local Chios ingredients, flower water and tangerine into a spring tart. The first day of the Masterclasses ended with Tea Pandou, Head Pastry Chef of the “Patrikon” patisserie, who presented her mini proposals in floral shapes, for romantic receptions – and not only.