Madlin, an alternative bakery in the center of Patra, transfuses a unique style to the art of baking with a twist of Parisian luxury.
In a minimal space on the pedestrian street of Pantanassis in the Achaean capital, flavors say the word to start an unrepeatable journey with a pizzazz a la Madlin.
Athanasopoulou family, with a solid 20-year track record in the catering industry and assistants Dimitris Karatzaferis and Athina Katsiroumpa, breathed life into an all-day space dominated by wood and stone materials.
A treat and a trademark of the fluffy clam-shaped Madeleine cakes of the French tradition, from which the variation of the name arose.
Offering an abundant variety of viennoiserie, brunch and lunch menus with vegetarian, vegan and gluten free options, visitors of Madlin will luxuriate in familiar, quality and light flavors to the sounds of Triphop, a musical genre of the 1990s with origins in English hip hop and the house scene.
Croissants in numerous versions, small sweets (petit gateaux), classic temptations such as milk pie, tiramisu mosaic, waffles but also prepared savoury dishes, brioche, cool salads, bowls with homemade granola, yogurt and fruit sprinkle the senses with impeccable aftertaste.
As the originator behind Madlin business venture interprets:
“We were based on the insight of something that is conjured in a workshop. I have always been excited by this concept and the creativity involved in the pastry and bakery industry. In cooking, when something goes wrong, you can fix it. But in pastry, you most certainly cannot.
The philosophy of Madlin is focused on propounding a modern place with high aesthetics, excellent raw materials, original choices and proper management so that the result is captured both visually and in taste. I would add that most of the dishes and the way they are prepared are not conventional and stand out from the rest of the recommendations in the city. Best selling dishes include benedict eggs, creamy scrabbled eggs and the French omelette. As a fine bakery, both the team at Madlin and I personally are proud of our croissants, focaccia as well as all kinds of sweet or savory buns that visitors in Patra will rarely find”.
French pastry and bakery, the definition of technical excellence, balanced flavors and undeniable finesse, is enriched with the aesthetics, passion, modern ideas and philosophy of Dimitris Karatzaferis and Athina Katsiroumpa, which is summed up in the phrase beyond the experience.
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