Traditional family bakery !

Every day since 1965, at 6.00 in the morning, the first fragrant buns made by Costas & George Papalexi at the family bakery in the small square emerge from the oven. Chrisoula prepares the hotel for breakfast and decorates the splendid tables in order to compliment the hot fresh homemade bread - rustic, sourdough and wholemeal. Back at the bakery, Costas and George prepare their baskets with tasty bread sticks, toast, biscuits & awesome chocolate cake.

 

It is magical to dream!

Fragrant brioche!

1 kg. All Purpose Flour  - 1 kg. Hard flour No1 - 1 kg. Flour for brioche- 800 g. sugar - 12 large eggs - 1/2 kg milk - 250 g. margarine or margarine - 250 g. fresh butter - 1 sachet of mastica - 1 sachet machlepi - 300 g. fresh yeast - egg for brushing - sesame seeds or slivered almond

 

In a bowl, dissolve the yeast in a little warm water with a little sugar and a little flour.

Leave in warm place to double in volume. Melt the butter, not to burn, and warn the milk so it is lukewarm.

In a large bowl, add the flours and the ground mastica and machlepi, leaving a well in the center.

Crack the eggs into a bowl with the sugar and stir briefly then add to the well.

When the yeast has doubled pour it into the center, and pour in the milk and begin to knead adding a little flour at a time until incorporated throughout.

Last, add the butter using gentle movements so as not to deflate the dough.

We prepare our pans with parchment paper and begin to cut pieces from the dough and mold buns in various shapes.

Put in warm place to double in size. When they are ready brush them with egg and sprinkle with sesame seeds, sugar or flaked almonds. Bake in a moderate oven until well browned.