bake - October 2014 - 56

Greek Sweets
The popularity of ethnic specialties in the bakery remains

such as walnuts, pistachios, hazelnuts and almonds being in

strong. Offering these unique products excites customers who

abundance in Greece, it is no surprise to see these nuts used

frequent the bakery and gives them something to talk about

widely in their desserts.

with others. When produced, merchandised, marketed and
promoted correctly, the traditional pastries of Greece will have

For sweetness, the main ingredient used is honey, and lots of

customers praising your bakery and paying a premium for the

it. As you bite into a piece of baklava, honey often drips down

historical sweets.

your hand. Simple fried, golden donut puffs called Loukoumades get honey drizzled over the top of them. Even a simple

Although we in the United States call these desserts, the

dish of Greek yogurt is usually covered in honey.

Greeks refer to them as sweets. They are generally not eaten
after a meal as in other western countries. The Greeks rarely

Promotion

eat a dessert after a meal; if they do it is most likely to be

In Greece you will ﬁnd sweet shops, called Zacharoplasteion,

whichever fruit is in season.

dedicated just to making these sweets. People will buy from
here to have at home. If you're invited to a dinner party or

They will keep these desserts and bring them out during the

somebody's birthday you can go to one of these sweet shops

day, along with a Greek coffee and a glass of iced water, espe-

and order either an elaborate cake or a selection of honey

cially when there is a visitor. This way they can savor and enjoy

drenched pastries, then the shop assistant will pack them into

them completely on their own, away from the fullness of a

a decorative cake box with an elaborate ribbon and bow.

meal, as they are in themselves very ﬁlling and a truly sensational taste.
The Ingredients
What sets the Greek sweets apart is their eastern inﬂuence.
Whereas western desserts are more sponge and cream based,
the Greek sweets are sugar based.
The ﬁlo pastry, which is paper thin sheets of pastry, layered
upon each other to create a multi-layered effect generally
make up the basis of most Greek desserts. With many nuts
56 < OCT 2014 | bakemag.com

Whereas western desserts
are more sponge and cream
based, the Greek sweets are
sugar based.

http://www.bakemag.com

bake - October 2014

Table of Contents for the Digital Edition of bake - October 2014

bake - October 2014
Editor's Note - Hard Choices, Big Results
Table of Contents
News Bites - Ardent Mills Sponsors Bicycle Tour
Dunkin’ Donuts Returns to California
Carlo’s Bakery Raises Bar for Vegas Cakes
My Favorite Things
Management - Identity Power
Labor Front - Holiday Scheduling
Food Safety - Storing Food Safely
Legislation - Record-keeping Mandates
Ingredients - Pecans & Walnuts
Define Your Design
Budgeting Basics
Remodeling in Style
Grains of Change
Holiday Specialties
Shape with Care
Festive Cakes & Tortes
Greek Sweets
A Brief History of Baklava
Cafe - Soup & Sandwich Specials
Cafe - Innovative Beverage Options
Products
Product Showcase
Classifieds
Ad Index
bake - October 2014 - bake - October 2014
bake - October 2014 - 2
bake - October 2014 - bake - October 2014
bake - October 2014 - 2
bake - October 2014 - Editor's Note - Hard Choices, Big Results
bake - October 2014 - 4
bake - October 2014 - Table of Contents
bake - October 2014 - Carlo’s Bakery Raises Bar for Vegas Cakes
bake - October 2014 - 7
bake - October 2014 - My Favorite Things
bake - October 2014 - 9
bake - October 2014 - Management - Identity Power
bake - October 2014 - 11
bake - October 2014 - Labor Front - Holiday Scheduling
bake - October 2014 - 13
bake - October 2014 - Food Safety - Storing Food Safely
bake - October 2014 - 15
bake - October 2014 - Legislation - Record-keeping Mandates
bake - October 2014 - 17
bake - October 2014 - Ingredients - Pecans & Walnuts
bake - October 2014 - 19
bake - October 2014 - Define Your Design
bake - October 2014 - 21
bake - October 2014 - 22
bake - October 2014 - 23
bake - October 2014 - 24
bake - October 2014 - 25
bake - October 2014 - 26
bake - October 2014 - 27
bake - October 2014 - Budgeting Basics
bake - October 2014 - 29
bake - October 2014 - 30
bake - October 2014 - 31
bake - October 2014 - Remodeling in Style
bake - October 2014 - 33
bake - October 2014 - 34
bake - October 2014 - 35
bake - October 2014 - Grains of Change
bake - October 2014 - 37
bake - October 2014 - 38
bake - October 2014 - 39
bake - October 2014 - 40
bake - October 2014 - 41
bake - October 2014 - Holiday Specialties
bake - October 2014 - 43
bake - October 2014 - 44
bake - October 2014 - 45
bake - October 2014 - 46
bake - October 2014 - 47
bake - October 2014 - Shape with Care
bake - October 2014 - 49
bake - October 2014 - 50
bake - October 2014 - 51
bake - October 2014 - Festive Cakes & Tortes
bake - October 2014 - 53
bake - October 2014 - 54
bake - October 2014 - 55
bake - October 2014 - Greek Sweets
bake - October 2014 - A Brief History of Baklava
bake - October 2014 - Cafe - Soup & Sandwich Specials
bake - October 2014 - 59
bake - October 2014 - Cafe - Innovative Beverage Options
bake - October 2014 - 61
bake - October 2014 - Products
bake - October 2014 - Product Showcase
bake - October 2014 - Classifieds
bake - October 2014 - 65
bake - October 2014 - 66
bake - October 2014 - Ad Index
bake - October 2014 - 68
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