Mamma Mia pastry & bakery shops

The first thing to look for when visiting a restaurant or tavern is bread. From there, the professionalism of the shopkeeper is judged to a large extent. In Greece very few people pay attention and so when you meet a beautiful bread, then you justifiably celebrate.

That's how I felt the other day at Shadow when I tried on tavern of Amfiliki her bun. Rich traditional bread, with a characteristic sour taste, characteristic of the leaven, delicious on its own and deodorized dipped in oil of a delicious rustic.

We learned him immediately bakery and the next day, with the egg we were at “Mamma Mia Pastry & Bakery” oven. Although a local holiday in Skiathos on the day of the Assumption of the Virgin Mary, the bakery was open because it had ordered 100 hot buns for those who would return at dawn after the three-hour transfer of the image from the monastery of Panagia Kounistra, the island's patron saint.

We met him in the oven Fan Velentzako, a noble lad and his mother Adamantina:

«The 1999 My parents Giannis and Adamantia Velentzakou left their village Agria of Volos and opened their first wood oven in Skiathos. There, from a young age, I helped my family and literally got baptized by fire. Hard work at high temperatures but if you can handle it there, then you can be proud that you became a baker. After graduating from high school I studied at IEK bakery while working in a well-known bakery in Thessaloniki. In the middle of my work, especially during the winters when work was falling, I traveled abroad, which broadened my horizons. In 2005 we built our workshop in the regional, in 2008 a central store in the city and in 2018 the Gelateria Mamma Mia in Hierarchs Square, shops run by my sister Evangelia. In 2018 I participated in the Panhellenic Bread Championship, in the Artozyma Thessaloniki exhibition where I won first place (taste-quality, audience award).»

The codes produced in Mamma Mia pastry & bakery shops are many because there is a large audience that has various modern needs from confectionery. Fanis, however, insists and, among other things, tries to promote the delicacies of his place.

Bread roll with sourdough and fine flours, cheese pies, vegetable pies, pumpkin pies and breadcrumbs (made by the Italians). I was very happy to meet such professionals, because it is not easy to start your day every day at two in the morning and be focused on quality.

A family man and father of two young children, Fanis, Marathon Runner, member of the Greek Rescue Team, the Environmental Association Eco Zin, and the Athletic Association AO Skiathos with 150 children, is an exemplary example of a consistent professional and conscious citizen. Be well!