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When Mrs. Levi asked me to prologue her work I felt flattered and immediately accepted as a proof of our reciprocally friendship. For over forty years that I have been exercise my profession, I had the opportunity to see and read a large number of books that write about pastry making worldwide. Knowing the seriousness and the quality of Mrs. Levi, I am convinced that this work covers huge undeniable gap in Greek gastronomy and in a short period of time it will become an undeniable benchmark for Greek pastry making. Knowing the difficulty of creating a book, I find this attempt very brave and this prologue ifs the reflection of admiration seeing a work like this. I wish all the strength to Virginia Levi and mainly success with her work.

Marcel DERRIEN
Meilleur ouvrier de France

 
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Dear readers,
This excellent book of Virginia is on the right direction of proper pastry making carried out by a chef out of the ordinary. You will discover browsing this book with authentic recipes, excellent pictures revealing Virginias work. I am convinced that this book will take a special place on your library and you will accomplish excellent things in our professional and artistic life. President and Founder of the World Contest of Pastry Making.
Gabriel Paillasson
Πρόεδρος και Ιδρυτής του Παγκόσμιου Διαγωνισμού Ζαχαροπλαστικής
Président Fondateur de la Coupe du Monde de Pâtisserie
”Officier de la Légion d’Honneur”

 
 
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Dear fellow confectioners,
Having met many times with Virginia Levi, I found in her a professional in love with her work and art. I've known her because of her passion about my work and when she told me her wish to create a pastry making book, with great pleasure I accepted to encourage her on this gentle invitation. A pastry making book which becomes a tool necessary for our profession, in which each one transfers depending his sensitivities and abilities. I am sure that Virginia Levi, the woman Chef, who owns well the Greek pastry making as well as the French pastry making and international, will contribute with her work in the development of pastry making in Greece and why not in Europe too. I wish her great success and I hope that his book will give joy to all those who live their profession.

Yves THURIES
Meilleur ouvrier de France

 

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