A family business
Cannelait was created by a trio of young pastry chefs and local entrepreneurs who lovingly combined Mediterranean ingredients with French techniques: Renie, Konstantinos, and Loulou are joined not only by their common passion, but also by a family bond.
Renie is a third culture kid from South-East Asia and Canada heavily influenced by French culture when she moved to Paris at the age of 16. As a Cordon Bleu Grand Diplôme® graduate, she studied alongside the renowned Amaury Guichon in Las Vegas, perfecting her expertise in the art of pastry.
A Paros local, Konstantinos obtained his Chef Diploma from IEK AKMI before furthering his devotion to pastry, embracing French tradition at Le Cordon Bleu Paris, at the same time as Renie. He later worked at Ammos Hotel in Crete for two years, developing his skills in viennoiserie.
Loulou grew up in Paros with her brother Konstantinos. After more than 10 years managing multiple retail foodservice branches in London such as Pret, Maison Kayser, and GAIL's Bakery, she moved back to her home island to reconnect with family and childhood friends.