Along with quality ingredients, clean water, and century-old recipes, traditionally built ovens seem to be an indispensable part of the secret to perfect bread. Industrial and store-bought bread are usually made with chemical leavening agents and, of course, baked in electric ovens; this method results in incomplete fermentation, which leads to a poo7, flat taste, while the bread goes mouldy in just a few days.
Vlachos bakery in Varnavas, a small village in the wider region of Marathon, has been making old-fashioned, artisan sourdough since 1955 the flavour and texture certainly make the trip from downtown Athens all worthwhile. When asked about the secret recipe, the owners do not hesitate to reveal the simple truth: all one needsishome-made sourdough starter, a good kneading, and slow baking over a wood fire.
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Nature does not have a taste for shortcuts; the longer the preparation, the sweeter the bread! Along with their famous and sought-after loaves, their modest but excellent range of sweet and savoury treats includes delicious pies made with extra-virgin olive oil and a variety of locally sourced fillings.
