NZ Pastry

Pastry, chocolate & gelato consulting—crafted with expertise

Meet the team

At the core of NZ Pastry is a team of three expert chefs — Nicolas, Zissis, and Yiannis — combining technical know-how with creativity and innovation. Each brings their own strengths, from recipe development to operations and training, working closely together and with selected partners on every project. They are also founders of the Premium Chocolate Brand
"PRALINZ →".

Nicolas Nikolakopoulos

Award-winning Pastry Chef–Chocolatier with an artistic approach, a background in chemistry, and an international reputation. Known for his precision and concept-driven work, Nicolas ranked among the top 3 in the World Chocolate Masters 2022 and leads high-level projects in formulation, innovation, and sensory design.

Zissis Goudas

Rooted in the restaurant world and modern plated desserts, Zissis has evolved into a corporate pastry chef working with major food companies on R&D and production. He brings strong business insight, modern aesthetics, and deep flavor development expertise — bridging creativity and strategy across formats.

Yiannis Asproulis

Pastry chef and chocolatier with a focus on execution, structure, and training. Yiannis is known for his professionalism, creativity, and reliability. As a skilled trainer and production lead, he ensures that ideas are not only creative but also practical and consistently delivered.

OUR SERVIces

-Pastry, Chocolate & Gelato Consulting

We consult for international culinary businesses such as boutiques, restaurants, hotels, catering and production laboratories or industries—whether launching new or improving existing operations. From production flow and team structure to ingredient sourcing and troubleshooting, we help boost efficiency, consistency, and quality at every stage.

-Advanced Recipe & Product Development

We create high-performance recipes tailored to your concept and production model, from boutique to large-scale. Our work includes:

We also develop nutrition-focused formulations (sugar-free, plant-based, high-protein), combining scientific expertise with creative innovation.

-Advanced Recipe & Product Development

We create high-performance recipes tailored to your concept and production model, from boutique to large-scale. Our work includes:

We also develop nutrition-focused formulations (sugar-free, plant-based, high-protein), combining scientific expertise with creative innovation.

-Training & Masterclasses

We provide tailored training in pastry, chocolate, and gelato for professionals, students, and teams. Covering both theory and hands-on technique, our classes are built on technical expertise and international experience. We also host in-house and on-site masterclasses in our own lab.
‍See Training →

-Lab & Kitchen Design

We design efficient pastry, chocolate, and gelato spaces in collaboration with our trusted architect and engineering partners. Each layout is optimized for workflow, output, and growth. We also support equipment planning and supplier selection.

-Branded Gifting & Corporate Projects

Through our PRALINZ chocolate line, we create premium branded gifts and custom products for launches, events, and luxury activations. From signature bonbons to bespoke concepts, our work helps brands leave a lasting impression.

-Concepts for Events, Shows, TV & Media

We design edible art, chocolate sculptures, and themed desserts for culinary shows, campaigns, social media, and broadcast. Whether for chefs, agencies, or content creators, we deliver bold, creative, and technically sound ideas.

-Marketing & Brand Strategy Support

Together with our creative partners—photographers, videographers, and marketing strategists—we help elevate product storytelling, packaging, and brand presence across digital and physical platforms.

What We Offer

Professional Training

Small-group, expert hands-on training sessions held in our NZ lab, each focused on a specific theme. We emphasize theory, practical techniques and personal guidance. If you're interested in a session theme, contact us below for more info and to reserve your spot.

Training is Booked

TO BE ANNOUNCED

January 1, 2026

Coming Soon

Training is Booked

TO BE ANNOUNCED

January 1, 2026

Coming Soon

Training is Booked

TO BE ANNOUNCED

January 1, 2026

Coming Soon

Small-group, expert hands-on training sessions held in our NZ lab, each focused on a specific theme. We emphasize theory, practical techniques and personal guidance.

Want something specific?
We also offer bespoke one-on-one or team training tailored to your needs — reach out to arrange a custom session.

Train With Us

Collaborations

We actively collaborate with leading International and Greek brands across the field. Our team members individually are proud ambassadors of companies such as

Callebaut

Martellato

Pomati

ION

ICE Team (Cattabriga)

Delta Foods

Le Monde College

Trusted by Greek and international businesses — from major productions to boutique shops and fine dining — we have delivered staff training, product development, and production optimization. Some of our selected clients are

Our clients

Veneti Bakeries

Dodoni

Hellenic Catering

Epirus Dough

Mona Lisa

Hans & Grettel

Holy LLama

Fresh Patisserie

Let’s Collaborate

NZ Pastry

Pastry, chocolate & gelato consulting—crafted with expertise

Meet the team

OUR SERVIces

-Advanced Recipe & Product Development

Professional Training

Collaborations

Our Creations