Paksimadi – The basis of cretan diet

Tsiknakis Bakery Exterior Photo

The Cretan diet would not be the same without the well-known „Paksimadi“ or hard bread which is being backed in Crete since time immemorial.

On Crete Paksimadi is a way of living. Barley rings, the top edge, Dakos, the wheat or barley zwieback and the mixed or eftazymo Paksimadi. These are all names which let us remember the long ago, but sometimes also recent, past when life circumstances still allowed each single cretan household to bake its own bread.

The douple backing

The double baking removes the water from the bread and makes it hard but tasteful. Like this it is possible to keep it over several weeks and even months and in order to enjoy it again, you just have to dip it in water.

The Cretans found several possible uses for the zwieback: The most known is the barley ring with tomato and whey cheese, or “Kukuwagia” as it is called in some regions of Crete. The recipes of the zwiebacks remain always the same and are being handed down from generation to generation.

The family Tsiknaki decided to go one step ahead:

She returns back to the real cretan tradition and offers her consumers biological zwieback made of varieties of wheat and barley, which are cultivated without fertilizers and pesticides.

Their zwieback is produced with flour, which comes from cereals of biological cultivation without pesticides and fertilizers “like in good old days!” and fulfills strict standards of quality, which are confirmed by the European Union and controlled by the registration office for biological agriculture.

  • Tsiknakis Bakery
  • Tsiknakis Bakery
  • Tsiknakis Bakery
  • Tsiknakis Bakery


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