I was born in my family’s pizzeria, that my grandfather opened in 1972. I grew up under long shovels, gazing at all the people rolling the dough, running and shouting. I used to hide behind the endless bags of flour.
At the end of every shift, the sound of the mixer's band echoed. That was my calling to run to the kitchen. Endless and rhythmic as the fork blended the flour with the water.
I remember grandpa coming and going, nervously peaking in. Me, I couldn’t move, I just stood there, staring at the magic transformation that took place before my eyes, as the water breathed life into the flour, the scent of fresh dough filled every corner of the room. Right there, every night, I felt whole.
I started working at 2002, just before I finished school. I could never picture myself being outside a kitchen.
As the years went by, the small producers changed, some couldn’t make it so they locked their doors or where bought out by big companies, pure products where not available anymore and the flavours of the different vegetables started to fade away. Time, the most important part of mixing dough, became less and less.
So, I decided to leave, to start over and try to find all that was lost in order to keep my family’s restaurant alive, while starting a new place of my own.
I found refuge at a village in Tinos, away from the big city that made everything feel grey.
Here, I was reintroduced to people, products, love, in a handmade village, in a handmade island. Here, I found the lost producers and the lost time.
In 2016, me and my wife Frantzeska opened Dough and Shaker. With the best products and the inspiration that this island so generously provides, I give you flavours that showcase my handmade dough. This is what I was always mesmerised by, fermentations, and my goal is to pass this magic on to you. Welcome.