The special art of really good bread.
Each type of bread has its own characteristics and requirements. It is fermented and baked, according to its own way and follows specific production rules, such as the use of specific materials, proportions, fermentation times, etc., which are basically based on traditional, but also newer recipes.Our aim is the combination of all these and the achievement of a unique marriage of modern eating habits, with the excellent traditional flavors of our country, keeping unchanged the uniqueness of good old bread.
” THE BREAD WE ALL WANT “
"Excellent taste, with a fluffy texture, crispy crust, rich crumb that exudes the wonderful "Bread" aroma! "
-VLACHIKO : Traditional Vlachiko bread made from hard yellow flour with sourdough and rich aromas.
-OREINO : Bread made from hard stone flour, with sourdough and 24-hour maturation, which gives it a full flavor, rich aromas and shelf life.
PINAKOTIS : Bread only with with sourdough , 24-hour leaven, with yellow flour, leavened with a slow ripening process, it gives a crispy crust and a special taste, for connoisseurs of good bread.
MONASTERIAKO : Monasteries bakery at your table! An excellent black bread, whose dough rests for 48 hours, with wheat and rye flour, two types of leaven, with a characteristic crispy crust and a rich crumb.
- GIANNIS BREAD : Traditional country bread made from a mix of flours and our own sourdough
- POLYSPORO-MULTIGRAIN : Bread with a low glycemic index, with a mixture of various seeds.
GIAGIAS-GRANDMOTHERS BREAD : Bread made from pure wheat and rye sourdough, slow ripening, baked with a process that gives it rich aromas and a special taste.
- METSOVITIKO : Bread made from pure rye flour and yellow hard flour, with slow ripening rye leaven (48 hours).
- POLITELEIAS (MARGARITA) : Classic luxury bread made from soft flours, which give us a sweet fluffy bread.
-OLIKIS (WHOLEMEAL BREAD) : Bread made from wholemeal flour and yellow hard flour for those who want a healthy diet.
- KALABOKIOU (CORN) : Bread made from 50% corn flour and 50% hard flour, contains sunflower seeds and corn flakes.
- AGIORITIKO : Bread made from sourdough leavened for 24 hours, consisting of yellow hard flour and wholemeal flour with all the grain of the wheat, baked with a process that gives it a rich taste and shelf life.
– POLITELEIAS (LOAF) : The Classic luxury bread in loaf form with and without sesame.
-ΟLIKIS (LOAF) : The ideal healthy bread with and without sesame.
Freshly baked breads in a wide variety of options
Every day, you can find at our stores, an incredible variety of different types of bread. You are provided with options, depending on your taste habits.- COUNTRY BREAD
- AGIORITIKO
- KRITIKO (CRETE) BREAD
- METSOVITIKO
- MONASTERΙΑKO
- GIAGIAS BREAD
- OLIKIS (wholemeal Bread)
- POLITELIAS (Discretionary)
- ZEAS
Giannis bread - Country type
Our traditional village bread, which was started by our Father, Yiannis Alexandrou and consists of a unique blend of flours and our own sourdough, which is fermented and shaped with love by us for all of you.Form – Shape: Loaf
Agioritiko.
Bread made from sourdough leavened for 24 hours, consisting of yellow hard flour and wholemeal flour with all the grain of the wheat, baked with a process that gives it a rich taste and shelf life.Form – Shape: Rounded Loaf
Kritiko
Bread made from pure wheat and rye sourdough, baked with a process of staying in water to balance the gluten, which gives us a particularly delicious crust and crumb.Form – Shape: Twisted loaf
Metsovitiko
Bread made from pure rye flour and yellow hard flour, with slow ripening rye leaven (48 hours).Form – Shape: Loaf
Monasteriako
Monasteries bakery at your table! An excellent black bread, whose dough rests for 48 hours, with wheat and rye flour, two types of leaven, with a characteristic crispy crust and a rich crumb.Form – Shape: Loaf
Giagias bread
Bread made from pure wheat and rye sourdough, slow ripening, baked with a process that gives it rich aromas and a special taste.Form – Shape: Rounded Loaf
Olikis
Bread made from wholemeal flour and also yellow hard flour for those who love good bread and healthy eatingForm – Shape: Loaf, Margarita, Long
Politelias
Classic luxury bread made from soft flours, which give us a sweet fluffy bread.Form – Shape: Loaf, Margarita, Long
Zeas
Bread made from durum wheat flour (like the ancient variety) for consumers with sensitivity to bread digestion.Form – Shape: Form
Daily delicious and healthy products
TRADITIONAL
TASTY
HEALTHY
QUALITY
AGIORITIKO
Bread made from sourdough leavened for 24 hours, consisting of yellow hard flour and wholemeal flour with all the grain of the wheat, baked with a process that gives it a rich taste and shelf life.
GIAGIAS-GRANDMOTHERS BREAD
Bread made from pure wheat and rye sourdough, slow ripening, baked with a process that gives it rich aromas and a special taste.
METSOVITIKO
Bread made from pure rye flour and yellow hard flour, with slow ripening rye leaven (48 hours).
GIANNIS BREAD
Our traditional country bread, which was started by our father Mr. Giannis Alexandrou and consists of a unique blend of flours and our own sourdough, which is fermented and shaped with love by us for all of you.
MULTIGRAIN
Bread with a low glycemic index, with a mixture of various seeds.
ZEAS
Bread made from durum wheat flour like the ancient variety
VLACHIKO ( Loaf ¾ )
Traditional Vlachiko bread made from hard yellow flour with sourdough and rich aromas.
OREINO-MOUNTAIN LOAF ( 1 Kgr )
Bread made from hard stone flour, with sourdough and 24-hour maturation, which gives it a full flavor, rich aromas and shelf life.
MONASTERΙΑKO
Monasteries bakery at your table! An excellent black bread, whose dough rests for 48 hours, with wheat and rye flour, two types of leaven, with a characteristic crispy crust and a rich crumb.
PINAKOTIS
Bread only with with sourdough , 24-hour leaven, with yellow flour, leavened with a slow ripening process, it gives a crispy crust and a special taste, for connoisseurs of good bread.
FORM
Bread made from our own traditional sourdough of our Father Giannis and our own blend of flours, baked in molds, which give us a fluffy crumb and a crispy crust, for a bread for all hours of the day.
POLITELIAS (Discretionary)
Classic luxury bread made from soft flours, which give us a sweet fluffy bread.
OLIKIS (wholemeal Bread)
Bread made from wholemeal flour and yellow hard flour for those who want a healthy diet.
KRITIKO (CRETE) BREAD
Bread made from pure wheat and rye sourdough, baked with a process of staying in water to balance the gluten, which gives us a particularly delicious crust and crumb.
KALABOKIOU (Corn)
Bread made from 50% corn flour and 50% hard flour, contains sunflower seeds and corn flakes.
Commitments & Rules
The targeted paths of success
TASTE
Stable Tastes for special requirements.
QUALITY
The excellent quality of raw materials is Non-negotiable.
HYGIENE
Certified assurance of hygiene rules.
SERVICE
Primary concern is costumer’s ideal service