Cretan rusks - or paximadia - are a traditional double-baked dried bread used by travellers and shepherds. The bread is highly nutritious and light weight. Traditionally made from barley flour, or a combination of barley flour, wheat, carob and other whole meal flours. The rusks are softened prior to eating by sprinkling over with cold water, followed by olive oil, feta cheese and tomatoes - or indeed any other topping you fancy. They are a snack or an entire meal in themselves. Sweet versions also available (see here). All of our paximadia are from traditional bakeries who use the same ingredients and baking methods as in older times, with modern machinery.
Traditional homemade recipe.
All natural ingredients.
Crunchy and earthly flavour.
Can be softened with water, olive oil and vinegar or both before eating.
Special nutritional value, without preservatives.
The rusks can be eaten plain or with any toppings such as tomato, cheese, pickles, olives, etc.
Can also be crushed up and sprinkled onto soups or salads
They are an ideal accompaniment for breakfast, lunch and dinner.
Ingredients: Barley rusks: Wholegrain barley and wheat flour, olive oil, yeast, salt Carob rusks: whole wheat flour, yeast, water, olive oil, roasted carob powder, raw carob powder, salt.