Our local partners
To Manna
Founded in 1948 in Chania, To Manna is one of Crete's most emblematic bakeries. It perpetuates the art of paximadi, Cretan dry bread.
Family heritage and baking memory
Since 1948, the Manna family has been developing a bakery focused on faithfulness to Cretan recipes. Crete has a long history of dry breads to accompany the harvest, travel and agricultural life. To Manna makes this heritage its foundation. The company evolves, grows, modernizes its tools, but retains the same method: working with flour, leaven and olive oil with absolute constancy.
Paximadi: a symbol of the Cretan table
Paximadi, double-baked biscuit bread, occupies a central place in the island’s gastronomy. To Manna produces it in several versions: barley, wheat, mixed flours and various shapes. Cretan dry bread accompanies dakos, mezze or salads. It is appreciated for its ability to be preserved without losing its texture. This know-how is at the heart of the company’s identity, with its mastery of slow baking, drying and palatability.
A mastery of ingredients that structures each recipe
The brand uses simple raw materials: flour, water, yeast, salt, sometimes olive oil or seeds. This sobriety creates a distinctive taste: straightforward, rustic, precise. The product does not rely on added aromas. It expresses the Cretan land and baking tradition. This transparency gives To Manna lasting recognition on the Greek market.
A range that links tradition and everyday life
To Manna expands its production to include cookies, light breads, mini paximadia, simple sweet products and more modern variations. These products find their way into Greek homes, hotels and cafés. The company succeeds in offering a coherent diversity without breaking with its initial style. All recipes remain inspired by Cretan cuisine, known for its balance and elegant rusticity.
Modernization without disruption
Although To Manna now has a significant production capacity, the company refuses to sacrifice the philosophy that built it. Machines accompany the gesture, but do not replace the logic of craftsmanship. Paximadi requires particular attention, especially when double-firing. This technical mastery remains one of the hallmarks of the company.
A brand in line with the Cretan diet
Cretan dry bread is one of the mainstays of the famous Cretan Mediterranean diet. It accompanies olive oil, tomatoes, fresh cheese and mountain herbs. To Manna has thus become as much a cultural player as a food producer. Its products circulate throughout Greece, and are exported to communities in search of the island’s authentic flavors.
FAQ: Frequently asked questions about Greek cookies
What is Cretan paximadi?
It’s a dry bread baked twice, typical of Crete, used for dakos salads or as a base to accompany olive oil and mezze.
Is Cretan dry bread suitable for the Mediterranean diet?
Yes. Rich in fiber, it is a perfect addition to traditional Mediterranean cuisine.
How to use paximadia in everyday cooking?
They are lightly moistened, then eaten with tomatoes, olive oil, cheese or salads.
What's the difference between barley paximadia and wheat paximadia?
Barley offers a denser texture and a more rustic taste, while wheat gives a sweeter, lighter result.
Why do Cretan breads keep for so long?
Double cooking removes moisture and stabilizes the product, enabling it to be stored for several weeks.
