After more than 26 years in pastry kitchens across London, Dubai, Hong Kong, Shanghai, Spain and France, Marinos Kosmas returned to Greece with celiac disease—and a conviction that gluten-free should never feel second best.
In 2020, that experience became a bakery-pastry project devoted exclusively to gluten-free products: a place where technical pastry knowledge meets the everyday freedom of choosing from a full bakery counter.
Discover the story
Before the Athens project, Marinos’ professional life took him through pastry kitchens in London, Dubai, Hong Kong, Shanghai, Spain and France. More than 26 years of experience form the professional foundation of the bakery.
That international background is one part of this story. The other is personal: a pastry chef returning to Greece with celiac disease, bringing his craft into a different everyday reality.
Marinos’ own experience of celiac disease is central to why this bakery exists. His return to Greece brought together a long pastry career and a personal understanding of living gluten-free.
The conviction behind the project is straightforward: gluten-free should never feel second best. Here, that idea belongs to the whole bakery experience—not just to a single product on a mixed counter.
In 2020, the experience became a bakery-pastry project in Athens, devoted exclusively to gluten-free products. International pastry knowledge and personal motivation came together in one place.
The focus is a bakery counter to explore: bread, savoury bakes, Greek favourites, individual desserts and celebration cakes. It is the everyday ritual of choosing something to enjoy or something to take home.
From Greek favourites to celebration cakes, the collection brings the bakery’s story back to what you can browse, choose and share.
The story continues at Leof. Mesogeion 78A. Whether Athens is home or a stop on your travels, you can explore the menu and plan a stop at the dedicated gluten-free bakery.
For a particular product, a collection request or an ingredient question, speak directly with the bakery. Current availability and individual dietary requirements are best discussed with the team.
Leof. Mesogeion 78A