From his first steps in 1995, Danos Printezis was looking for techniques, traditions and ingredients to make bread from pure ingredients, so delicious that it can be eaten plain and in such a wide variety that it brings flavors from different corners of Greece to his place, Syros . He quickly relocated to upgrade the manufacturing facilities to accommodate the growing production of doughs and a multitude of pastries, all authentic, made daily without pre-made ingredients.
