The peak of the Holy Week arrives and almost every home is getting ready to buy the traditional Easter brioche.

There are many choices. Large markets, ovens chains, central markets. No one, however, can forget about the neighborhood oven that at dawn, these days of the Holy Week, floods the streets with the smell of mastic.

“The most important in the brioche is good recipe and good materials. Eggs, butter, flour. These are the most basic. Here in the shop we make 180 pieces. We have them all the big week and a week earlier“Says Grigoris Mintzas, a baker and owner of the neighborhood bakery – pastry shop” Flavors of Bread “, number 47 on Medea Street in Nea Ionia. Gregory Mindza’s team gets a job early in the morning and watches each of the buns he produces.

But why is the neighborhood brioche different? And why are some commercial buns like a “foam”?

“This is because some large chains to make the production they want are forced to make them 2-3 months ago, put them freeze, so they use preservatives for freezing. Thus maintained over 2-3 weeks when a normal product over a week or one and a half cannot standGrigoris Mintzas answers.

These days the demand is hitting “red”, with consumers, in addition to the quality, looking at their pockets, and bakers and traders trying to hold prices. As the owner of the bakery says, he has kept “the honor as last year and ahead. I try to incur some costs so that they do not go to the consumer. ” He explains that people are making orders. “They order brioche and bread and various. You have to have orders to know where you will move. I ask that they order not to be left without a brioche, without bread whatever it takes, ”he adds.

The most important “ingredient”, however, for a neighborhood oven is the trust of the neighborhood. “It is very important to support the neighborhood. The adults have the potential to be able to shop in quantities so they throw prices. But the point is that when you have a large amount you can’t have great quality. You can’t produce these the day you need to bake them, nor make them, ”he says, saying that neighborhood ovens bet on quality because so, slowly, you are building a name with quality.”