The 10th International ARTOZYMA Expo and the 30th DETROP BOUTIQUE International Exhibition for Food and Beverages that will take place in Thessaloniki, at the TIF-Helexpo SA- Thessaloniki International Exhibition & Conference Centre between 2-4 April will highlight the best products and practices in gastronomy and the sectors of baking and patisserie.

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ARTOZYMA hosts the largest businesses in the bakery and pastry sectors, in packaging and equipment, and through special events presents the latest developments in the area.

DETROP BOUTIQUE presents all the latest food and nutrition trends as well as the best delicatessen foods and drinks, both in terms of quality and in terms of production methods.

The municipality of Pyrgos, Ilia, in the Peloponnese, is the guest of honour at DETROP BOUTIQUE this year, that will include many gastronomy and culinary training events as part of Greek Bites Area and Cheese & Wine.

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The great quality of Greek olives and olive oil will be at the epicentre of the International Competition for the Quality of Exceptional Olive Oils “OLIVE OIL TROPHY” and of the International Competition for the Quality of Table Olives “TABLE OLIVES TROPHY”. These two new competitions are the result of the cooperation between TIF-Helexpo and the Scientific Club of Friends of Olive Oil & Olive “ FILIOS”.

ARTOZYMA’s program of parallel events includes the 5th Panhellenic Bread Cup that aims at promoting the next generation of bakers. The national bakery team will be holding bakery labs and the Hellas Pastry Chef Club will be holding pastry labs and master classes by renowned pastry chefs who will be presenting all the latest trends in pastry and bakery.

The Pâtissiers-Shop Owners Union of Thessaloniki is organising a conference titled “Patisseries in the Digital Age”, where new technologies in patisserie will be presented to help upgrade the image, as well as the commercial value of patisseries.

During ARTOZYMA, the Hellenic Association of Food Technologists is organizing a conference titled “Approaching modern challenges in the business of baking and pastry baking” to educate bakers in the new developments in the sector.

At the same time, the Hellenic Coeliac Society is organising a conference on the certification of gluten free products.

In addition, many more events organised by businesses and institutions will be held during the DETROP BOUTIQUE and ARTOZYMA fairs.

Read also:

Athens’ best delicatessens: Traditional cheeses, superb marmalades, handmade pasta

6 quality food and drink spots in Peloponnese mountain villages Vytina, Dimitsana