The success story of Michalis Tyrakis and MiTo21, and the two new gourmet creations that bring together tsoureki, panettone, and the taste of the classic breakfast: bread, butter, and jam
Panettone is a demanding pastry that requires time, precision, skill, and an obsession with detail. Michalis Tyrakis, from Rethymno, with a journey from Crete to Italy, managed, from his first experiments to the creation of MiTo21, to craft an authentic Milanese panettone with a Greek signature, standing proudly alongside the great names in the category.
The name MiTo21 condenses his personal journey: Milan and Turin, the two cities where he lived for nearly thirty years, as well as the myth (mito) of a pastry carrying centuries of history. On this foundation, a brand was built that today is considered a reference point: strict adherence to the specifications of Milanese panettone, made exclusively with sourdough, without artificial flavors or colorings, using selected butter and long, slow maturation.
It is no coincidence that the classic Milano Alto has won 3 stars at the Great Taste Awards, and MiTo21 now holds the title of Great Taste Producer. Building on this foundation, this year marks the launch of the second chapter of the story: two new creations, Tsourekone and Pane, Burro & Marmellata.
Tsourekone: panettone meets Constantinopolitan tsoureki
Tsourekone is perhaps the purest expression of the MiTo21 philosophy: a pastry-bridge between Milan and the East. The fluffy, sourdough structure of panettone embraces the aromas of Constantinopolitan tsoureki: mahleb, mastic, orange, cardamom, in a dough that matures slowly and acquires depth of flavor.
It is a gastronomic narrative: starting from the ovens of Milan, passing through Chios, following the spice caravans, and ending in Istanbul, the city where the art of tsoureki was perfected. Tsourekone has already been awarded 2 stars at the Great Taste Awards, even before its wide release. It will be available immediately after Christmas, in a 250g package, as a small but characterful offering that carries two traditions in one piece.
Pane, Burro & Marmellata: the luxury of simplicity
The second new creation, Pane, Burro & Marmellata, looks at tradition from another angle: it is a panettone that conveys the taste and feeling of the simplest, most familiar combination: bread, butter, and jam.
With sourdough dough, selected butter, and natural apricot jam, MiTo21 creates a panettone reminiscent of lazy mornings, where a thick slice of bread with butter and jam is enough to start the day well. A pastry that touches memory, not only technique. Pane, Burro & Marmellata is already available in the Greek market through selected gourmet points, such as OAK wine shops, Benito, Antonis Loumidis, and other partners.
The success story behind the dough
Looking at the journey of MiTo21 today, it is easy to speak of an authentic success story. Michalis Tyrakis transferred decades of experience from Italy, worked persistently on panettone, and today returns to Greece and the Mediterranean with products that are not afraid to be compared with the greats in the category.
