Tsanos Bakery · Pallini and Glyfada · Athens area

Tsanos: Training bakers for a new store

The filled focaccia was destined for a new store in Glyfada, but the work began elsewhere, in the Pallini laboratory. Our consultant Mennato Pastore worked with those who would prepare the pan: pastry chef Miranda Patera and the Tsanos bakers.

The training team at Tsanos bakery in Athens, with the prepared products. — Photo: Pinsa School Archive

Where: Pallini and Glyfada · Athens area
The Work: Production staff training
The Product: Highly hydrated dough

Tests in the Pallini laboratory

With the bakers and pastry chef Miranda Patera, Mennato worked with highly hydrated doughs for Pinsa Romana and Pizza in Teglia. The training also included storage methods and the placement of fillings on the product.

Focaccia for the Glyfada store

For the planned Glyfada store, the pan was chosen as the base for a stuffed focaccia. The days also included a theoretical part, so that the staff could explain to customers the characteristics of the products tested in the laboratory.

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