Dimitris Economides

Dimitris Economides Dimitris Economides is a flavour artist, a "Pastritect" who combines the art of pastry with
architectural precision and creative imagination.

The creative process in biscuit making is both precise and inspiring. Balance between crispness and moisture, offering a...
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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Tropical: Almond Dacquoise, Caramelized Pineapple, Passion Fruit-Mango-Lime Crémeux, Coconut Mousse, Passion Fruit-Mango...
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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Chocolate geometry = Biscuit.
20/05/2026

Chocolate geometry = Biscuit.

Crisp caramelized pastry meets silky vanilla and a touch of golden caramel—a true Millefeuille.
18/05/2026

Crisp caramelized pastry meets silky vanilla and a touch of golden caramel—a true Millefeuille.

Bon-Bons: Chocolate Sao Tome & Peru, Milk Chocolate Madagascar 40%, Hazelnut Praliné, Ganache Lime, Ganache Chocolate, H...
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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Excellent composition of flavours, textures and colours. The process of making macarons is a true work of art. Combinati...
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.
| Add to Cart @ www.dimitriseconomides.com |

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

Website

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