The Double Baked bread rusk called “paximadi”, consists maybe the most authentic and symbolic Greek food, related strongly with the culture and traditions of Minoan people of the past, being one of the basics of Mediterranean diet and the secret of Cretans longevity.
An especially simple but unique recipe, which travels through generations tied deeply with Greek history. Paximadi is an excellent combination of purity, high nutritional value and gastronomy.
In South Crete, very close to Faistos, the well known ancient Minoan city, we found out the meeting point between tradition and today in a bakery which respects Cretan values while using state of the art methods to ensure high quality and safety. Our bakers use their passion for their products along with the inherited knowledge to produce our “Stories of Greek Origins” Organic Barley rusks. An artisanal, pure recipe which gently mixes organic whole wheat flours, leaven, yeast and care.
We offer it in a packaging that respects its quality and heritage: rusks are placed gently in a transparent but protective case, then sealed, while finally the pack is placed inside an eco-carton box screen-printed with graphics which narrate the story. They are double baked, crispy and crunchy, not hard, special, original. “Stories of Greek Origins” Organic Double Baked Barley Rusks from Faistos Crete, are the Greek classic expression of gourmet bread!
Discover the story….enjoy the taste experience…
The bread rusk called “paximadi”, is a prototype and original greek food product, a symbol.The ancient term which describes hard bread is “dipyrítis”. Prefix “di-” means ‘twice’ while “-pyrítis” originates from the word “pyre” which in Greek means ‘fire’. So, “dipyrítis” was the bread that was baked in the oven twice. References to hard bread (dipyrítis) abound in ancient texts.
“Páxama” is a term encountered in texts dating from the first A.D. years to refer to hard bread. Subsequent terms to the same product are “paxamítis” and in recent years the term “paximádi”. It is said that the term was actually coined by a gourmet-author of the past named Páxamos.
Despite the naming versions, the double-baked bread of the Cretans consists a method of producing and preserving bread, deep-rooted into the past. Since the Minoan times “paximadi” was the bread of farmers, shepherds, seamen and people who were away for long time. It was also related with the terse diet of monks in Crete. It was also considered the bread of the poor because it was made by families who did not have the means to make or buy fresh bread. So, those poor families kneaded large quantities of bread only once every blue moon (whenever they came across enough flour and had time in their hands). They managed to keep the bread fresh for 2-3 days and the rest of it was sliced and the slices were dried in the oven under low heat.
In other historical accounts hard bread was mentioned as one of the provisions kept in the holds of ships or taken as provisions for soldiers.
Regarding its nutritional value, it is a food rich in natural fibers which help the function of the intestine, and especially the large intestine.It also contains much larger amounts of vitamins, especially of the Β complex, that are necessary for the function of the nerve-centre. Moreover, it is said that its usage could possibly prevent gastric cancer.
Cretan Paximadi combines an authentic taste, a pure production procedure and at the same time an excellent alloy of traditional values inherited through generations. Cretan Paximadi is a valuable product, especially simple, made from pure natural ingredients, important for daily nutrition and at the same time an excellent gastronomic pleasure.
Faistos was the second largest city of Crete during the second millennium before Christ, after Knossos and now is an important archaeological site.It is located southwest of Heraklion, just 62km at an altitude of 100 meters south of the river Geropotamos Lithaiou. It offers a panoramic view starting from the hill, surrounded by towering mountains of Psiloritis, the Asterousia and Lasithiotikon mountains,while it is short distance away from Tympaki town. An economic, administrative and religious center that was supervising the fertile plain of Messara. It had under control the ancient port of Matala and Kommos.
The first reference to Faistos is in Homer's Iliad and Odyssey, which indicated that Faistos participated in the expedition of the Achaeans against Troy. The city was independent and autonomous, and many coins minted that depicted Europe seated on a bull and a lion's head with the words "THE palace of FESTOS FAIMA". Faistos reigned the dynasty that had founded the Radamanthys, son of Zeus.
At Faistos, the Minoan era begins in 2600 BC. The first palace was located on the west side of the site, was built in 2,000 BC in successive levels and the walls were built of rubble.The palace was destroyed by an earthquake in 1730 BC as Knossos was. The new palace was built over the ruins of the first with the only difference of the plan being the slightly elevated level due to the existence of ruins. The central courtyard of the palace had similar dimensions to the courts of Knossos, Malia and possibly used for ritual ceremonies character like bull fighting.
The significance of the palace at Faistos is that it provides very important information on the relationship between the first and second palace and the two different phases of the Minoan civilization in general.
Faistos is one of the most important archaeological sites in Crete, and receives thousands of visitors every year.
|Details||Organic Double Baked Barley Rusks produced in Faistos Crete - Product of organic farming Certified by DIO (Certification and Inspection Organization of Organic Products).|
|Quality attributes||Crispy, crunchy, fulfilling, without preservatives and additives. Traditional, whole meal, with high nutritional value.|
|Packaging||Eco-carton box of 180g with safety seal.|
|Expiry Date||Within 10 months after production.|
|Storage||In a cool, dry and dark place to keep its freshness and crunchiness.|
|Usage||An ideal base spreads of paste, soft cheese, jams, honey, an accompaniment for ham and cheese, yogurt, or sliced vegetables and the perfect fit for olive oil and crushed tomato topped with aromatic oregano and sea salt for an authentic Mediterranean taste.|