Ελληνική Σχολή Αρτοποιίας

Within a constantly-changing environment full of challenges and competition, professionals in the flours sector need to continually evolve and improve.

Greek Baking School was created to offer comprehensive and fast-track seminars on baking, food technology and bakery marketing, so as to truly help professionals to stand out.

The purpose of the School is to train professionals by providing all the technical and theoretical knowledge that will help them meet modern challenges.

The hall is available for rent. For more information, please call at +30 210 4090168.

Loulis Mills is currently active in Greece and Bulgaria with four state of the art production plants at Sourpi, Keratsini, Thiva and Toshevo, occupying the 1stposition in the Greek Flour Industry in terms of milling, sales and technology.

The state of the art technology employed by Loulis Mills provides its customers with over 160 varieties of flour, thus ensuring the widest product range that is ideal for meeting all the demands of the professional baker.

The excellent and stable quality of its products is ensured through a highly-equipped chemical laboratory and its experimental bakery where there is detailed monitoring during all the production stages under strict rules of hygiene.

Its highly trained staff consists of millers, experienced bakers and food technologists, who ensure that there is constant quality in production and also focus on developing new innovative products that cover the ever increasing demands of the modern baker.

Loulis Mills features the best and largest nationwide distribution network with a large fleet of privately owned trucks and silo carriers as well as many associate carriers serving customers from Evros to Crete.

The expert staff in the sales department is available to customers to immediately assist them with a highly organized network.

Loulis Mills employs 285 people and is constantly investing in new technological resources and the upgrading of its plants so that it is always competitive and remain a front runner in the Greek flour industry.