Rusks (Paximadia)are the name given to an array of Greek twice-baked bread products. An ancient food first developed by the Minoans, to this day they are the de facto sustenance of farmers, fishermen and shepherds (perfect for on the go) and a mainstay in the Mediterranean diet.
There are countless varieties of rusks, ours are made from ancient grains by the Votzakis Brothers, a small multi-generational family bakery in Sfakia, Crete. Their ancient wheat product line is named Zeidoron, which means “gift of life”, referring to the health-giving qualities of this ancient bread product.
Zeidoron Small Ancient Wheat Rusks
These sourdough bite-size rusks are made with an ancient wheat. Known in Greece as Zea, or scientifically as Triticum diccocum, - this ancient variety was recently resuscitated by artisan farmers. The ingredients of these bite size rusks are pure, natural and simple - Zea starter, Zea wheat flour, water, salt and olive oil. They have a wonderfully rich and sating nutty flavor.
Please note, the texture is crunchy and similar to a hard pretzel. They can be enjoyed as they are, but Greeks often dip them in water before eating or allow them to soften from the various accompaniments they are served with.
- plain as a snack or an appetizer (meze)
- with dips such as our Santorini volcanic soil tomato dip
- in Greek or tomato salads such as the Cretan tomato rusk salad tossed with olive oil, sea salt, capers or olives, herbs and feta
- with hot soups to make for a more substantial meal
- for breakfast with olives, capers and cheese or with our Greek honey or spoon sweets and even dipped in our delicious herbal teas