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Dry yeast is the dehydrated form of Baker's yeast that does not require refrigeration and is characterized by long shelf life, hence foil sealed for freshness. It's also used in various Greek baking techniques, especially in bread or tsoureki making but is also recommemded for Artisan, English Muffins, Bagels, Flat Breads, Baquetts, Hearth Breads, Crackers, Pan Breads, Croissants, Donuts, Sweet Breads and Pizza Crust. -
Bread improver sachets, foil sealed for freshness and recommended for both soft bread and crusty bread. -
Aniseed is a spice with a licorice like taste, to add flavour to baked goods. Western cuisines have long used anise to flavour some dishes, drinks, and candies.
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Baking powder is a raising agent that is commonly used in cake and bread making and Biscuits also can be used in Greek desserts. -
Cinnamon, referred to as kanela or κανέλα in Greek, is one of those spices that have a special place in Greek cuisine. Typically, it is associated with desserts such as bougatsa, but it is aldo used in savoury Greek dishes such as pastitsio. -
The Greek Tradition of Red Eggs are perhaps the brightest symbol of the Easter season in Greece. They represent the blood of Christ (the red color) and rebirth (the egg). The process of dyeing the eggs is part of many families' Easter holiday tradition. -
Ammonium bicarbonate, also known as hartshorn or baker's ammonia, is generally used as a leavening agent when baking cookies and Koulourakia -
A Greek spice with a distinctive, fruity taste. Olympian prides itself with a high qualilty of Olympian Pure Mahlepi which is ground and kepts its its purest form. For many Greeks, the sweet smell of mahlepi alwayssuggests the aroma of freshly-baked tsoureki, a traditional sweet bread with mahlepi baked for Greek Easter. Mahlepi is also used in holiday cakes and cookies. -
Our vanilla powder is suitable for all cooking and baking purposes, used for sweetening in cakes, cookies, desserts and sweets such as Galaktoboureko,Koulourakia. -
Mahlepi seed is an unusual Greek spice with a distinctive, fruity taste. … For many Greeks, the sweet smell of mahlepi always suggests the aroma of freshly-baked tsoureki, a traditional sweet bread with mahlepi baked for Greek Easter. Mahlepi is also used in holiday cakes and cookies. -
Mastiha has been recognized since ancient times both for its distinctive aroma and its healing properties. Traditional Greek cooks also use it in various baked goods, such as Tsoureki, the Greek Easter bread and gliko tou koutaliou -
Dry yeast is the dehydrated form of Baker's yeast that does not require refrigeration and is characterized by long shelf life, hence foil sealed for freshness. It's also used in various Greek baking techniques, especially in bread or tsoureki making but is also recommended for Artisan, English Muffins, Bagels, Flat Breads, Baguettes, Hearth Breads, Crackers, Pan Breads, Croissants, Donuts, Sweet Breads and Pizza Crust.
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@ Olympian Foods. All rights reserved | Privacy Policy • Terms & Conditions • Recipes • Disclaimer
Website Developed By
