Monday 15 November – Post show 

Today, the day was dedicated to the new brilliant talents in the field of Breadmaking and Patisserie. Artists who have not yet reached the age of 30 presented their pioneering work on the main stage of masterclasses in Hall 3, and earned applause from their colleagues, both old and new.

Firstly, George Tzanakis (Head Pastry Chef, “Papaioannou Restaurants”, Okyalos Group, Kifissia, Kavouri), explained how a restaurant dessert is made compact in order to be sold in a simple pastry shop bowl.

Subsequently, Elias Triantis (Head Baker, “Nikos” Bakery, Nea Smyrni) analyzed the Peinirli File: Special doughs for peinirli with tea and beetroot extracts, with an unexpected filling. Vassilis Veros (Pastry Chef, “Meli & Karydi” Pastry Shop, Maroussi) talked about fruits and nuts, a new take on a classic and a favorite among Greek consumers.

In addition, Nantia Makrygianni (Head Pastry Chef, “Athens Capital Hotel” 5*, Syntagma) referred to the new trend, desserts with nutritional properties, while Liza Matsa (Pastry Chef “Sani Resort” 5*, winner of the Competition Best Greek Eclair, French Embassy) presented the method of preparing traditional rice pudding and pralines with surprising ingredients and flavors. The curtain went down on Masterclasses with: Eleni Entzeridou and Dimitris Karlis (Pastry Chefs “O Fournos tou Choriou”, “Bonjour”) who showcased the classic choux pastry with unexpected flavors and textures.

Sunday 14 November – Post show 

A lot of professionals attended the Masterclasses which were held over the third day of the exhibition. Specifically, they had the opportunity to hear about everything related to pizza dough, Conceptual desserts based on Greek products, and sweet and savory versions of Brioche from market experts. The Hellenic Association of Food Technologists then held a conference on “Modern trends in Artisanal Breadmaking and Patisserie”, placing its scientific seal on the exhibition.

Saturday 13 November – Post show

Experienced bakery and confectionery professionals and the new generation of the industry, as well as renowned experts, demonstrated, today on the 2^st day, on the stage of Masterclasses, a series of presentations and speeches, that took place  in the specially designed Hall 3. Artoza’s Masterclasses, welcomed leading bakers and confectioners, who hold key positions in major companies in the industry, in luxury resorts or have their own businesses.

The special events were a great success for yet another day, with a very significant number of professionals visiting the Masterclasses and speeches at the Business Lab. For the 2nd consecutive day, experts from the Breadmaking and Patisserie industry provided the audience with their experience and knowledge, who responded enthusiastically to the call by filling the stage that was set up in Hall 3.

The latest trends and best practices in all key areas related to the industries of Breadmaking and Patisserie were presented through the rich and innovative special events of the ARTOZA exhibition. Issues related to techniques for maximum efficiency in breadmaking, gluten free tarts, Ancient seeds and super foods, how packaging is changing in companies in the industry and how to deal with increases in pricing/costing were all examined closely.

Friday 12 November – Post show

From the 1st day, Masterclasses hosted important workshops and specialized presentations centered around breadmaking and patisserie, piquing the interest of both consumers and professionals alike. Turnout at the stages of the parallel events was particularly impressive, leaving the best impressions.

On the first day, Giannis Zografos (Head Pastry, Instructor, Cooking Classes) analyzed the principles and implementation of seasonality in patisserie, while Stefanos Diamantopoulos (Head Pastry Chef, Owner of “LEVOTRE PIREE”, Piraeus) featured Tangerine & olive oil in delicious preparations. Then, Dimitris Karkampitsas (Head Pastry Chef, “Kondylis” Bakery, Petroupoli) presented Middle Eastern desserts made with handmade Beirut filo dough.

The hundreds of visitors who came to the Business Lab had the opportunity to be persuaded by three seminars full of useful information on all areas related to a business such as digital signatures, outdoor heating solutions, the new consumer profile in the post-Covid era, and how merchandising helps. The role of instructor was assumed by experts who took care to pass on their knowledge, earning applause.

Of course, a different set of speeches are presented every day.

The Masterclasses’ program follows in detail.