Our story
From a small kitchen in Pagrati, Athens.
Maria came to Barcelona in 2014 with a suitcase and her mother's recipe book. She found a small corner space in Barceloneta, two streets from the sea, and started baking at 4am every morning.
The phyllo is made by hand. The honey comes from Crete. The feta is imported from a single dairy in Epirus. Nothing is rushed, nothing is frozen.
Twelve years later, the line still wraps the corner on Saturday mornings. The recipes haven't changed once.
— Maria Papadopoulou, founder
