Rusks with Carob

The Manna bakers in Crete have been producing traditional bread products since 1948. They developed Barley Rusks (aka 'Paximadi') in the 1960's and these rapidly became popular worldwide. Made with the purest Cretan ingredients, they are baked in a wood-burning oven for a crunchy texture and excellent flavour. These are often used to make 'Dakos' - moistened with a little water, olive oil or wine and topeed with tomato, feta and olives.

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