Dimitris Economides
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Dimitris Economides is a flavour artist, a "Pastritect" who combines the art of pastry with
architectural precision and creative imagination.
29/05/2026
The creative process in biscuit making is both precise and inspiring. Balance between crispness and moisture, offering a taste experience surprisingly original.
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28/05/2026
Lovely Bear: Chocolate Sao Tome-Peru 70%, Praliné Almond-Vanilla.
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26/05/2026
Tropical: Almond Dacquoise, Caramelized Pineapple, Passion Fruit-Mango-Lime Crémeux, Coconut Mousse, Passion Fruit-Mango-Lychee Confit. *Gluten Free.
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20/05/2026
Chocolate geometry = Biscuit.
18/05/2026
Crisp caramelized pastry meets silky vanilla and a touch of golden caramel—a true Millefeuille.
15/05/2026
GIAN DUJA C AKE.
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13/05/2026
Bon-Bons: Chocolate Sao Tome & Peru, Milk Chocolate Madagascar 40%, Hazelnut Praliné, Ganache Lime, Ganache Chocolate, Hazelnut Praliné – Café.
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06/05/2026
CHO CO LATE & PI STA CHIO.
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04/05/2026
Excellent composition of flavours, textures and colours. The process of making macarons is a true work of art. Combination of technique and aesthetics.
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Website
Address
Λεωφόρος Κηφισίας 340
Neo Psychiko
15451
Opening Hours
| Monday | 08:30 - 22:00 |
| Tuesday | 08:30 - 22:00 |
| Wednesday | 08:30 - 22:00 |
| Thursday | 08:30 - 22:00 |
| Friday | 08:30 - 22:00 |
| Saturday | 08:30 - 22:00 |
| Sunday | 08:30 - 22:00 |
