FLOUR AND SUGAR ARE THE GUESTS OF HONOUR

The Artozyma trade fair event will attract the interest of bakery and confectionery enterprises for the 10th consecutive year.

It hosts the largest bakery and confectionery raw ingredient, packaging, and equipment companies in Greece, while through its original thematic features and numerous events it highlights modern trends of the sector.

The professional profile of the fair is secured through targeted b2b business meetings between exhibitors and buyers from Greece and abroad.

The event show rooms will be filled with the most imaginative creations by innovative young creators and smoking hot fair ovens, producing the scent of fresh bread. At the same time, there are excellent side events, such as the Pan-Hellenic Bread Championship and pastry events.

Pavilion 13 – Daily, April 2 - 4


The 5th Pan-Hellenic Bread Championship, a leading event in the context of the parallel events of the Artozyma, given its success in previous events, henceforth establishes the category "New Generation Bakers", which will alternate with the category “Professionals Bakers”.

 

Pavilion 13 – Daily, April 2 - 4


The Masterclasses that are going to take place in Artozyma, entitled "Not only fresh, but also delicious", is a three-day course for baked goods with bread and other suggestions from the Greek bakery. It is a constant alternation from theory to practice that aims to present trends and techniques for the bakers who are interested to improve their skills regarding their profession.

 

Pavilion 15 – Daily, April 2 - 4


The Greek Pastry Chefs Club will host remarkable Pastry Chefs, honorary members of the Club either from abroad or all over Greece, who will present the modern trends of the confectionery art. There will be 7 Masterclasses during the 3 days of Pastry Lab at Pavilion 15, which will keep the interest of the visitors undiminished.