It’s a small store in Pagrati, well, it doesn’t have a storefront, in a place that is not a commercial “arcade” in any way. You have to know it to find it, you have to read about it somewhere, you have learned about it from a friend or from a magazine article, in short, you cannot “fall” on it by accident.

This particular shop has built a very good reputation for the panettone they make. And he makes, if I’m not mistaken, only panettone, simply, with chocolate, with dried fruits and different flavors, he has a wide variety of the famous Italian traditional Christmas sweets from Milan and the Lombardy region as a whole.

In such a competitive environment of focus, the secret of success now probably lies in specialization, but not in something already generalized and ubiquitous, but in a new idea, not “worn out” and addressed to the broader and popular horizons of the public in taste. We see this more and more often. A good example is panettone. Athens is full of shops that specialize in something very specific, sweet or savory, prepared according to Greek and international recipes.

The path is this: Apprenticeship to one who has the “art”, practice and repetition, high qualification. Then comes the search for a space that everyone can support, not necessarily somewhere in the center for rent to be affordable, and of course, the “key” to all this is a lot of personal effort. If you are good and consistent, it will be learned. You will get clients. In a cosmopolitan metropolis like Athens, which also welcomes millions of tourists every year, there’s a crowd for everything, whether you’re making panettone or falafel.

It is no coincidence that culinary schools began to specialize the knowledge gained over the course of several years, either through comprehensive programs or through workshops. This trend is global. And he also came to stay in Greece.