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| Pana founder Pana Barbounis is about to open his raw chocolate shop in Alexandria. |
SYDNEY is destined to get a raw chocolate dessert bar with an offering from Melbourne’s Pana Barbounis set to open in Alexandria in March.
To go into a communal space, alongside Bread & Circus, the bar will serve desserts using Barbounis’ premium chocolates and other raw ingredients.
With 2 per cent of Australian adults and 6 per cent of children having a food allergy and one in 10 babies born in Australia developing a food allergy in their lifetime, “free-from” foodies are seeking products without gluten, nut, dairy, sugar and even soy.
“It is also that choice that people are making,” Barbounis says. “Let’s try to have (a free-from) one or balance it a bit more.”
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| World-class chocolates and lamingtons on offer. |
Pana founder Pana Barbounis is about to open his raw chocolate shop in Alexandria.Pana Chocolate is unrefined, raw chocolate, free from dairy, refined sugars, vegetable fats and uses all organic ingredients. While the bars are the hero of the company, Barbounis says the raw desserts have just been “a huge success”.
“In the fridge we are showcasing and extending the range with all bits of chocolates and delicacies,” he says, including his take on Snickers bar, the Wagon Wheel-like “Vespa Wheel”, a raspberry and chia seed chocolate bite plus the holey fudge with an almond and brazil nut butter centre. There will also be lamingtons and lemon slice at Alexandria.
While Pana sells in 19 countries, it is now more about the brand, says Barbounis who intends to launch other raw dessert bars in Australia, with long-term plans for London and LA.
16.12.14
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