The recipe for bread, which has remained the same for 3 generations, is simple: pure ingredients, dedication, and time!
Raw materials, selected with strict quality criteria, tested to the needs of our traditional recipes, are mixed and kneaded with care, and left to mature so as to obtain their unique flavours.
Selected sourdoughs, flours from soft and hard grains or from Zea wheat, germ and rye malts, wholemeal flours and flours from traditional stone mills are a few of the ingredients that compose unique flavours.
Luxury breads, traditional Greek breads, recipes from Epirus and Mount Athos, sourdough, wholemeal, corn, rye and Zea breads, all are prepared and baked daily, full of aromas and freshness.
In an effort to meet the nutritional needs of certain categories of customers, such as those with diabetes mellitus or athletes, as well as to create products with distinct and unique nutritional value, through research, we designed a series of breads, each containing ingredients for a wide range of dietary habits and needs. Without discounting any flavours or aromas, these products offer diversity in nutrition, which is truly important.