Bakery & Coffee · Old Town Xanthi · Since 2011
We mill our own grain on a stone wheel, let the dough ferment three days in the cold, and pull single-origin espresso the slow way. Bread out at seven. It rarely lasts till noon.
See the counter
The craft
The starter in our jar is older than the shop — a baker on Vasilissis Sofias kept it alive through two moves and one fire before he handed it to us. We feed it twice a day and it pays us back in flavour you can't fake with yeast.
Grain comes from a farm in the Rhodope plain, milled on our stone wheel the morning we use it. Nothing sits in a silo. Nothing arrives in a sack of white powder. The loaf you tear at breakfast was a field three weeks ago.
72h
Cold proof
1
Origin per week
140
Loaves a day
The counter
Scroll to walk the case. Everything baked this morning, priced by the piece.
No. 01
Stone-milled wheat & rye, three-day cold ferment, baked dark on the hearth stone.
No. 02
French butter laminated into twenty-seven layers, proofed overnight, baked to a shatter.
No. 03
This week: a washed Ethiopian Yirgacheffe — jasmine, peach, a clean finish. Poured to order.
No. 04
Cardamom dough rolled with Ceylon cinnamon and muscovado, baked till the edges caramelise.
No. 05
Slow-risen, drenched in our own olive oil, dimpled with sea salt and garden rosemary.
The whole
menu →
The room
Marble counter, six small tables, a window that fogs up in winter. Take your coffee standing like the regulars, or stay an hour with a book — nobody minds.
In their words
"I've stopped buying bread anywhere else. The crust sings when you cut it and the crumb stays good for three days — if it survives the morning."
Maria T. · Regular since 2014
★★★★★ · Xanthi old town
Open Tue–Sun · closed Mondays
Hours
Tue–Fri 07:00–15:00
Sat–Sun 08:00–16:00
Find us
Odós Antíka 9
Old Town, Xanthi 671 32
Say hello
+30 25410 00000
kalimera@fournos.gr