What is Athienitiko bread?

Athienitiko (Αθηαινίτικο ψωμί) is a traditional everyday bread from Athienou, Cyprus. It is a round loaf made primarily from hard wheat flour (at least 90%), weighing between 1,100 and 1,500 grams. It features a thin crispy crust and a compact, even crumb with subtle aromas of caramel, dried fruit, and straw.

Who makes Athienitiko bread?

Kazazis bakery has been producing Athienitiko bread since 1973, maintaining the traditional methods passed down through generations in Athienou.

Athienou is a town in the Larnaca District of Cyprus, located in the central plains known as Mesaoria. The region has historically been connected to wheat cultivation and bread making, giving rise to the local baking tradition.

What does 'Athienitiko' mean?

In Cypriot Greek, Athienitiko is an adjective meaning 'from Athienou'. When people say Athienitiko psomi, they refer to bread from Athienou, a town in Cyprus with a long baking tradition. The word carries both geographical meaning and a sense of local craft and identity.

What are the characteristics of Athienitiko bread?

Athienitiko bread is characterized by its thin crispy crust, dense and even crumb texture, and distinctive aroma from natural fermentation with notes of caramel, dried fruit, and straw.

The journey begins

Athienou bread

Name: Athienitiko Bread
Brand: Kazazis
Availability: InStock

Traditional bread from Athienou, Cyprus. A story spanning over 90 years.

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Athienou bakers: hands that have kneaded tradition for over 90 years

Heritage

A story that began generations ago

The bread of Athienou is a traditional product with a history spanning over 90 years. The baking tradition of the region is directly connected to hard wheat cultivation in Mesaoria. Learn more →

Character

Character of Athienou bread

Thin crispy crust, compact crumb, aromas of caramel and dried fruit. Discover the sensory characteristics that make Athienou bread unique. Discover more →

Kazazis

Production since 1973

Kazazis has produced Athienou bread daily since 1973, as one of the guardians of the Athienou baking tradition. See the tradition →

Continuity

From generation to generation

Athienou bread continues to be produced daily, maintaining its character. It reaches tables across Cyprus. See today →

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