It is time to enjoy a new generation of pastry chefs concerned with bringing Greece’s rich and extensive pastry legacy into the 21st century and connecting with a more global public, both in the palette of flavors and in formats. One of the best exponents of this new way of doing things is Dimitris Economides, who, from the namesake boutique that he has opened in Athens, has displayed a store concept and an offer style that is cared for down to the last detail. Architecture, classicism, and cultural background merge with modern proposals and original designs. There is a reason why the chef is known as “the pastritect”.
“My cakes are generous, well-rounded, and well-traveled’”
Featured in so good #28