Αt “Souit by Babis Zidilis” pastry shop you can eat confectionaries made to order
Pastry chef Babis Zidilis sets up a new project, a soft bar with sweets made a la minute and self-service service.
- 20/06/2022
Souit opened its doors on the second day of the second lockdown. Against the adversities brought by the pandemic, Babis Zidilis, one of his generation’s most talented pastry chefs, made his dream come true. To transfer what he had learned in the famous kitchens where he worked to a display case. His pastry shop was set up so visitors could see the interaction in the workshop, and the confectionaries would come straight, fresh, to their places in front of the display case.
A year and a half later, Souit has loyal patrons of all ages, with best-selling sweets like the passion – pineapple, Ekmek with tsoureki, bitter profiterole, and chocolate cake΄with passion fruit. And now, its creator’s dream seems to be fulfilled with another project. A soft bar with sweets made a la minute, with self-service, to enjoy them on your walk or at the tables outside the pastry shop.
In the large green area in front of Souit, Babis planted roses and herbs, put bamboo tables and chairs with tiki designs, and laid colorful throw rugs. “You don’t have to go to a restaurant and eat a whole meal to get dessert. At Souit you can take it to enjoy it on your walk or sit here and relax,” says Babis.
So, on the one hand, the pastry shop serves its daily flow with the sweets that come out every day in the display cases. On the other hand, it offers some codes made a la minute, like the souffle baked at the time of the order.
For the pastry chef and owner of Souit, the most essential thing in a dessert is the taste. “Of course, there are many techniques in the preparation, everything is made here, and there are no ready-made mixes anywhere. We also use the best ingredients and as little sugar as possible. But above all, we want the dessert to be delicious. I think we have escaped the fanfare and unnecessary techniques and are focusing on the essence, that is the taste”, he concludes.
Syrupy tsoureki, roasted pistachios, fluffy pastry cream, mastic ball, and spoon sweets make up another version of the beloved Ekmek. The chocolate souffle is ideally combined with the red fruit ice cream. In contrast, the profiterole with handmade choux pastry balls, ice cream, and roasted hazelnuts is completed with a hot sauce.
Added to the above are the best spoon sweets from the Greek company Idiston, with its homemade lemonades and sour cherry juices and the premium Thomas Henry soft drinks. Coffee and alcohol have no place on Souit’s menu, which is particularly kid-friendly because of the comfortable outdoor space and quality. “We want to feed our children here,” says Babis Zidilis, a father himself.
A fantastic addition is the milkshakes, made from scratch at Souit -and in a vegan version- and consumed without a second thought. “If we want to fit healthy into the current trends, then I will say I use as little sugar as possible but no substitutes. And of course the best products possible. From then on, everything needs moderation”.
Souit’s new project comes just in time for walks in the city, when we want to return to the carefree times eating an ice cream cone or when we are looking for the perfect dessert as the protagonist and not at the end of a meal. And Babis Zidilis managed to create the ideal meeting place for the young and old.