With the help of our friend and Chef Spiros Kalyvas we gave the possibility to our partners to taste new recipes with original materials of CSM.
There we exchanged our views,solved technical matters introduced new techniques to be professionals of this field and of course all of us tasted the delicious creations,like the french baguette or rustic of CSM combined with cold cuts from the variety of Fountre Ifandis.
We also tried warm puff pastries,hand-made rolls with Philadelphia cheese or sausage,cream pie of Thessaloniki with caster sugar or cinnamon and waffles Lieges with honey and walnuts or hazelnut praline with caster sugar and forest fruit.
The atmosphere was positive throughout the presentation and once again we listened to the professionals and embraced their needs.
