The wood-fired bakery of Velonis in Naxos
Velonis Bakery (O Fournos tou Veloni) in the Chora of Naxos gives a courageous battle against developing trends and is one of those few bakeries left still making bread, delighting locals and travellers with the splendid smell of freshly baked bread spreading all around the neighbourhood.
Wood-fired bakeries are becoming more and more scarce on the islands of the Cyclades.
Little by little, the taste of the fluffy loaf of bread is vanishing.
The people behind bread making, the bakers, are also gradually becoming extinct together with their values and behaviour, synonym of another era.
Daily interaction with customers had forged a true sense of humanitarian behaviour in them and made them wiser.
“The store which has been operating as a bakery since 1922 was sold to my father in 1950 against 15,000 Greek drachmas. Fire was lit with brushwood – everyone was using brushwood at the time – that was then carried into the over to heat the stones. It was in 1955 that my father turned the oven into a wood-lit one. Being a baker is no easy job; bakers turn night into day. Don’t be fooled by what you see now in the summer that the restaurants are open and the tourists are here; in winter, we have difficulty winning our bread”, says kyr Nikos Velonis (kyr, added before the name of an old men, is a way to salute or address him in a respectful way, informal word).
Gardoumia is a special meze from lamb intestines that is made on the island of Naxos, just like in Crete; besides, the strong connections between the two islands are well-known. Meze holds a special place in the Greek culinary tradition and could be described as an appetizer, a treat to share with friends in a relaxed environment. Gardoumia is a popular dish among mountain and pastoral farming/shepherds’... Read more
A landscape of riotously grown plane trees, flowing springs and small vegetable groves and vineyards growing supported by dry-stone walls is the scenery housing the village of Komiaki in Naxos built in amphitheatric fashion at 550 above sea level overlooking the Icarian Sea. The village had 2,000 inhabitants in the past but nowadays, it only counts 500. The precious little religious fete (panigyri)... Read more
The wood-fired bakery of Velonis in Naxos Velonis Bakery (O Fournos tou Veloni) in the Chora of Naxos gives a courageous battle against developing trends and is one of those few bakeries left still making bread, delighting locals and travellers with the splendid smell of freshly baked bread spreading all around the neighbourhood. Wood-fired bakeries are becoming more and more scarce on the islands... Read more
Kitron Naxou is a liqueur obtained by the distillation of pure alcohol in traditional copper stills. The leaves of the citron tree (citrus medica, kitria in Greek), reach in essential oils with a strong aroma, are the raw ingredient used in the distillation process and were originally used by wine growers in the distillation of raki. On the island of Naxos, the cultivation of citron trees dates back... Read more
Emmanuel Vas. Koufopoulos Driven by the long tradition of cheese making in his island and utilizing the technological advances as a stepping stone, Manolis V. Koufopoulos, a cheese maker from Naxos, founded in 1990 his dairy farm in the area of Agios Isidoros, at Galanados village, in Naxos. The Dairy Farm of Em. Koufopoulos “Naxos Cheese-Making Industry”, despite its small-scale production as compared... Read more
EAS Naxou The Union of Agricultural Cooperatives of Naxos (EAS Naxou), founded in 1926 and rapidly growing ever since, is the driving force of the agricultural sector of the island and a powerful engine for its economic growth. Currently, the Union of Agricultural Cooperatives of Naxos counts 26 member cooperatives and a total of 3,274 participating members (farmers, stock farmers). Cheese making... Read more