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Z+G 182 welcomes autumn, loaded with fresh ideas! Yannis Vlasiou, Costa Navarino’s Complex Executive Pastry Chef, presents to our readers some unique chocolate-based recipes, created exclusively for thiw issue. Cendric Grolet, best pastry chef in the world 2018, head pastry chef at “Le Meurice”- Alain Ducasse restaurant, in an exclusive interview, talks about his recent award and his latest book “Fruits” that has just been published in Greek too. Further more, find out in our report how do classic pastry shops manage to attract new clients and substain the old ones in the cases where their shops are located near big bakey chains. And most of all, don’t forget the most important professional meeting of the bakery-pastry sector: ΑRTOZA 2019, February 22-25, Metropolitan Expo! www.artoza.com