In the centre of Sfakia with its century long tradition of baking rusks, Niki and Markos have been running their wood oven bakery since 1973. Visitors of Sfakia never fail to visit their bakery which is known for their use of pure ingredients, their respect for tradition and love of their work which they inherited from their grandmother. Niki, considered by locals to be the ‘boss’ of the bakery, is a woman high temperament and a typical Sfakian flare which balances the calmness and politeness of her husband, Markos.
Every morning the centre of the village smells like fresh bread coming from their bakery where they also make authentic Cretan rusks as well as their own original dakos and biscuit recipes found nowhere else. They use extra virgin olive oil in their products and no preservatives whatsoever.
Rusks (or dakos) is a twice-baked crisp bread and is an integral part of the traditional Cretan diet. It is extremely popular and is too be found next to any meal. Cretan rusks are considered to be the best in Greece. They are usually made with barley which makes them very high in natural fibre content and amino acids. Barley also makes these rusks sweeter, nuttier and more crunchy than their wheat-only counterparts.
The addition of feta and olives makes an original variation to the traditional Cretan rusk and an excellent basis for any salad instead of croûtons. It adds to them texture and an authentic Greek flavour, but can also be used as an accompaniment to soups or simply eaten as a snack.
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