Chapter Two
Athienou bread: character and taste
Character, texture, aroma
Athienou bread at the table with olives and tomato.
The crust
The thin, crispy crust is one of the defining characteristics of Athienou bread. It forms during high-temperature baking and offers contrast to the soft crumb.
The crumb
The crumb is compact, not particularly soft, with small, uniform air pockets and a pale cream yellow colour. Its texture is resilient, ideal for accompanying dishes with sauces or olive oil, and it maintains its structure for several days after baking.
The aroma
The aroma of Athienou bread is pleasant and multilayered, with subtle hints of caramel, dried fruits, and dried straw. A gentle acidity, derived from natural fermentation, accompanies the aroma without dominating, leaving a sense of authenticity and handcrafted creation.
The flavor
The flavour of Athienou bread is slightly tangy, rich, and complex, with a subtly sweet finish that leaves a pleasant aftertaste. It is neither overly sour nor sweet. It is a bread that complements every meal without dominating, yet with a strong presence on the palate.
At the table
Athienou bread is primarily an everyday bread. It is served with every meal, accompanies salads, cheeses, and meats, and is used to mop up plates to the last drop. Its large size makes it ideal for family tables.
The character of Athienou bread reflects the baking tradition maintained in Athienou for decades.