THE 2ND DAY IN CHIOS


Vassilis leads us to "Chiotiko Kellari" where I have the privilege to meet Nico Constandoulaki, the creator of the small Traditional Workshop of Pastry in Vessa who has been awarded again and again and honoured by many chefs and magazines in both Greece and Europe . I am amazed to see all those articles written in magazines about his creations.



Nico wants to keep the Company small he tells me and the best of all is that he is not interested in expanding and promoting these products in big chain supermarkets. He is determined to keep the quality high and for this reason he always uses different Greek herbs for his creations. When he speaks about his products he is so proud and sure of the high quality the goods have.



The packing of these products is so well looked after as well. We spent over an hour n Nico's workshop and I feel lucky to have met him. I was offered some products as gifts but I also bought a couple of them to try.



I got in touch with him the previous day and told him that I have already tried some of his products and they are really exceptional. Those chefs and magazines who wanted to promote Nico’s products were absolutely right. I even gave him the recipe I used for the sauce for a specific kind of pasta he makes with nettle herb.



I believe people who come to Vessa should ask and find this workshop and see for themselves what I am talking about.