For their handmade pastries
The ancient Greeks rarely used knives and forks at their tables. When the food was not solid they used to use spoons called “mostra” or “tongue”. With a piece of bread crust, which they called “mystili”, they enjoyed the handmade dishes even more.
For modern gastronomy, what is more delightful than a piece of fresh well-leavened and well-baked bread, dipped in virgin olive oil, a delicious sauce or an inspired recipe.
It is enough that the pastries come from “Mystilli”, the alternative bakery, which produces and promotes on the market pastries with legume flour as the primary material.
Fresh and fragrant breads made from chickpeas, lentils, carobs, beans, usually made from flour mixed with ground legumes. Delicious, tasty, multivitamin, which are offered in environmentally friendly packaging.
Don’t look for them in supermarkets or delicatessen stores, don’t refer to tselementes or menus of Vefa or Petrentzikis, because they are simply produced and available exclusively by students of the Neighboring Schools in Vari.
The children of the 1st and 2nd grades of the High School of Geitona had the opportunity to present themselves in the “Virtual Business 2024” competition of the Junior Achievement Greece Entrepreneurship Association, at the Trade Fair held at The Mall Athens.
“This year, we participated and won the audience award in the pan-Hellenic Student Entrepreneurship competition with a focus on Sustainability “Envolve 2023”, says Aikaterini Margeti, responsible for the student program. “Combined with whole wheat flour, we have created products with a unique taste, low in gluten and rich in fiber and protein.”
Dressed as bakers, Jenny, Maria, Mikaela, Manos, Petros and the other children inform the public and offer the baked goods to the visitors of the shopping center. The Minister of Labor and Social Security, Domna Michailidou, approaches them, informs her about the protein breads and enthusiastically takes a photo with them.
Eleftheria Andreou, a teacher at the school, adds: “These breads are aimed at people with gluten sensitivity, those suffering from diabetes, gastrointestinal problems, obese people but also vegetarians, athletes, children and the elderly, who are recommended to consume a higher daily amount proteins”.
This student program serves UN Sustainable Development Goals 2, 3, 12 and 13 by running on biofuels and using biodegradable textile packaging.
Source: Skai
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