Slow Fermentation at the Heart of “The Artisanal Experience” Masterclass by Loulis Mills

With remarkable attendance and an exceptionally positive response, the “The Artisanal Experience” Masterclass by Loulis Mills took place at the Hellenic Bakery School, bringing together baking professionals around the philosophy of slow fermentation and the latest trends shaping modern bakery.

Loulis Mills’ Technical Team presented practical approaches and solutions tailored to the needs of daily production, highlighting the benefits of slow fermentation and its growing role in today’s professional baking industry.

Guest Baker of the Masterclass was Nikos Chandolias, Head Creative Baker of 72H Artisanal Bakery, who shared his creative perspective through inspiring ideas and practices from the world of artisanal baking.

The event was also attended by Mr. Nikos Loulis, President of the Group, reaffirming the company’s ongoing commitment to investing in knowledge, education, and the support of baking professionals.

“The Artisanal Experience” became a unique platform for inspiration, knowledge-sharing, and the exchange of ideas, further strengthening Loulis Mills’ connection with the modern bakery community and its people.