
Bread
Low GI
Light multi-seeded bread leavened with sourdough and seeds. Its rich and distinctive taste comes from the combination of sourdough, oat flakes, wheat husk, sunflower seed, flax seed and pumpkin seed. In addition to its excellent taste, this bread also has beneficial health properties. High fiber content, reduced salt content and above all a low glycemic index (54) are its main characteristics. As a low glycemic index food it causes a slow and steady rise in blood glucose levels.
Thessalikó
Sourdough bread with village flour and corn, long ripening. A bread rich in flavor with an acidic character - excellent taste.
Kouloúria Thessaloníkis
(Classic) Soft wheat flour dough with lots of sesame. (Octasporo) Dough made from whole wheat flour with the addition of 8 cereal seeds (sunflower, sesame, poppy, flax, oat, corn, soy, etc.).
White multi-seeded
Rich in seeds (barley flakes, sunflower, sesame, linseed) and soft and durum wheat, rye cereal flour – it is a delicious rich bread with many nutritional advantages.
Monastiriakó
Monastic bread is fermented with soft and hard wheat flour following the traditional baking process with wheat and buckwheat leavens, giving it a distinct leaven aroma and taste. Buckwheat, also known as black wheat, is a seed and not a cereal, of high nutritional value. Although it does not belong to cereals, its fruits were used for the production of flour. The first to use buckwheat were monks in Tibet who made dumplings from its flour.
Fármas
Eight-grain bread (Pumpkin Seed, Sunflower Seed, Brown Flaxseed, Golden Flaxseed, Millet, Poppy Seed, Black Sesame, Sesame) and five different grains (Wheat & Rye Flour, Oat & Barley Flakes, Corn) and with pumpkin juice. An exceptionally delicious bread made from two wheat-rye sourdoughs. High in fiber.
