Loulis Food Ingredients

Loulis Food Ingredients aims to lay the foundation for a new generation of bakers, pastry chefs, and students who combine expertise, innovation, and responsibility toward sustainable nutrition.
As the only flour milling company in Greece that has invested in state-of-the-art training facilities, it offers the opportunity to host seminars and skill-development activities, strengthening the knowledge and capabilities of tomorrow’s professionals.
In this way, it fosters awareness of the importance of innovation, sustainable nutrition, and food waste reduction, contributing to the preservation and advancement of Greek bakery at an international level.

Students of bakery and pastry schools

Industry professionals 

Pupils and the wider public through the Loulis Museum

Students from Greek and international universities

2022–2025 (ongoing)

Loulis Food Ingredients, with a 243-year history, considers education a strategic pillar and invests in it in a unique way within its sector.
Since 2016, the company has operated the Baking School in Keratsini, a lecture hall with amphitheater seating, fully equipped with cutting-edge audiovisual systems and the most advanced bakery machinery. This allows instructors to create products required for seminar needs and offers participants a unique, hands-on, and interactive learning experience. In addition, all Loulis Food Ingredients facilities feature fully renovated training rooms.

2022–2025 Initiatives

Baker Master Seminars with world-renowned bakers (e.g., Josep Pascual, Stéphane Ollivier, Richard Regalado) as well as Greek experts.

All About Bakery Conference 2024, the first Greek conference dedicated exclusively to the bakery sector, where modern professionals were informed about the latest market trends and entrepreneurship development. Participants attended presentations by specialized speakers and experienced executives, gaining practical methods and techniques to support their businesses.

Collaborations with schools and universities, such as Le Monde, La Chef Levi, Accademie Pizzaioli, IEK ALFA, D.Y.P.A. Bakery & Pastry Schools (Galatsi – Kalamaki – Keratsini – Piraeus), IEK Omiros, IEK AKMI, EPAS Chalkida, University of Thessaly (Department of Food Science and Nutrition), International Hellenic University (Department of Food Technology), Agricultural University of Athens (MBA Food & Agribusiness), Aristotle University of Thessaloniki (Department of Agriculture – Food Science & Technology), Kent University – MBA (UK), Durham University – MSc in Management (UK), and Johnson & Wales University (USA).

Within these collaborations, Loulis Food Ingredients acted as a true mentor rather than merely a presenter by:

- providing spaces and facilities for thesis projects and research studies,

- dedicating the time of its executives and technical consultants for guidance and support,

- offering specialized know-how that bridged academic theory with industry practice,

- supplying different types of flour for students’ educational needs,

- strengthening students’ professional confidence and equipping them for the job market.

Through these actions, the company cultivates a lifelong relationship with the new generation of professionals—future bakers, pastry chefs, food technologists, managers, and customers.

Educational programs at the Loulis Museum, welcoming 10,000 pupils annually, showcasing the journey from wheat to bread and promoting food-waste prevention.

Online seminars and webinars, open to professionals across every region of Greece.

Loulis Food Ingredients remains the only flour milling company in Greece to operate modern training facilities within its premises, consistently investing in equipment, international partnerships, mentoring, and educational material.
It offers a complete, modern, and experiential learning experience to tomorrow’s bakers—always anchored in sustainable nutrition, innovation, and the reduction of food waste.

Collaborations with international chefs,

approximately 10 bakery schools,

and universities in Greece and abroad

Active participation of technical consultants, master bakers, and administrative departments of Loulis Food Ingredients.

Greece (Keratsini, Sourpi, Thiva, online)

- 500 participants in seminars & workshops (2022–2025)
- ~10 collaborations with bakery schools
- 9 speakers (5 international, 4 Greek)
- 10,000 students per year at the Loulis Museum

This investment brings significant benefits to the company:

- It highlights Loulis Food Ingredients as an active supporter of education in the bakery sector, offering added value and differentiating it from the competition.

- It builds bonds of trust with the new generation of bakers, who will evolve into future partners and customers.

- It positions the company as an innovative and socially responsible organization that goes beyond product manufacturing to invest in knowledge and skills.

- It strengthens the outward focus and international visibility of Greek bakery through collaborations with top chefs and master bakers.