New Trends & Modern Proposals on Stage
The inspirational series of exhibitions of original and high-level techniques presented through the Masterclasses, fascinated visitors and gave many ideas for new steps in the bakery and confectionery sector.
Masterclasses were a great success of the 16th ARTOZA. Both with respect to organization and content, the presentations were perfect, imaginative and, as evidenced by the impressed audience, very interesting. Renowned professionals, both Greeks and foreigners, unfolded their skills in making bakery and confectionery products, by creating their specialties in real time. For a full four-day event, the heart of creation was beating at the specially designed space of Hall 2 with innovative products, trends and techniques as the protagonists. As the digital evaluation system showed, positive impressions reached 96%, which can’t really be seen as a surprise.
New trends and French finesse
Being well laid out and with attention to detail, all exhibitions received the warmest applause from the audience. Indeed, many professionals were watching, holding a block and a pen in their hands, in order to take notes of the recipes. Of course there were some performances that stood out, such as the one by Angeliki Agathou, who was the winner of the French Embassy contest, “Le Meilleur Macaron Grec 2018” and showed, on stage, how she achieved this success by creating, in real time, Macaron a la Grec for the ARTOZA visitors. Really special and distinctive were the presentations of the two new powerful trends, of cannabis and veganism. More specifically, Ntanos Printezis, from the island of Syros, presented bakery products and cannabis-infused bars and ice cream while Kostas Koumakis presented handmade vegan biscuits.
With a sense of luxury
Equally important were also the Masterclasses carried out by chefs from extra luxurious hotels. Giannis Vlasiou, Complex Executive Pastry Chef at Costa Navarino in Messinia, prepared predesserts, desserts and mignardises for a tasting menu. Giorgos Avgeros, head pastry chef at Sani Resort in Chalkidiki, laid his table with small- and large-size pastry dishes for a hotel buffet.
Having set the bar even higher, the Masterclasses will return in two years along with ARTOZA 2021!