The first Patiserie in Athens were essentially dairy shops. These subsequently evolved into confectioneries with the influx of populations from Constantinople as well as Egypt. It was around the 1950s that the bourgeoisie began to increase in numbers when influences from European and mainly French confectionery began with new ingredients, techniques and impressive recipes.
The original form of pastry shops were hangouts that set up tables in squares or central streets where Athenians enjoyed their sweets (serrano, almond paste, profiteroles, savarins) and the Attic sky.
One of the most famous haunts of the era was our pastry shop. In 1962, the Lazaridis brothers, originally from Alexandria, Egypt, opened Désiré at number 6, Demokritou Street, one of the most sophisticated pastry shops in Athens, which quickly became a hangout for intellectuals, politicians, and many artists. His beloved signature dessert was the saint honoré, which to this day is made with the same traditional recipe that guarantees the fluffy and crispy appearance of the puff pastry as well as the creamy texture of the handmade pastry cream. A special place was also occupied by handmade chocolates, especially his desirettes, made with dark chocolate and chopped almonds.
