Cannelait was created with a simple idea: to offer pastries and coffee that feel both refined and effortless. Inspired by modern European pâtisserie and shaped by island life in Paros, we focus on balance — between indulgence and simplicity, creativity and consistency.
From laminated doughs and desserts to coffee and seasonal products, everything is made with intention and served without excess.
We believe in simple things done exceptionally well.
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.