Bread in Greece as an essential part of daily life

In Greece, bread has been a fundamental element in Greek gastronomy and culture since antiquity. This food goes beyond being a simple product for the Greeks; it symbolizes hospitality, community, and tradition.

Greece has a long history in baking and pastry making, passing down thousands of recipes from generation to generation. During Ancient Greece, the Greeks turned baking into an art, creating different varieties for religious festivals with ingredients such as wheat, oats, rye, and barley, to which they added spices, honey, oils, and nuts. Cities like Thessaloniki are considered gastronomic capitals, where traditional cuisine is maintained despite modernity. There were numerous varieties of bread, made with different ingredients depending on availability and social status. The wealthier people consumed high-quality wheat bread, while the general population ate barley bread. Bread became an essential element in every meal, and this central role in the Greek diet has been maintained to this day.

Local bakeries, as family businesses, have been fundamental meeting points in daily life, passed down from parents to children. Unfortunately, the economic crisis has made it difficult for many families to continue this tradition. A clear example of this situation is the story of Stethas Lazafanidais, owner of the Giotto pastry shop. As he explains: “My father started the business, and I started working there when I was 15 years old. My two sons want to work in this business, but the crisis does not help them to dedicate themselves fully. So, they are waiting for the situation to improve, so they can open their pastry shop.”

Usually, in neighborhood bakeries, a close relationship is maintained between the customers and the owners | Mariona Carbó

The increase in electricity and natural gas bills has endangered the continuity of many bakeries, forcing them to face unsustainable costs. In addition to requesting government aid for natural gas, many are asking for a reduction in VAT. In the face of this situation, one piece of advice that Stethas Lazafanidais gives to anyone who wants to pursue pastry making is: “You have to be smart and like it (have melaki) because it is a complicated business.”