Emanuel’s Bakery has been producing fresh bread locally every day since the 1950s, spanning three generations. As a family we have recently started producing open ‘ftiras’ (pizza) in the traditional way but with a nice twist. They are cooked in an old stone oven, using the dough that is the same as the bread we have been making for a very long time. We have a selection of 14 ‘ftiras’ topped with fresh local ingredients.
Emanuel’s Bakery has been producing fresh bread locally every day since the 1950s, spanning three generations. As a family we have recently started producing open ‘ftiras’ (pizza) in the traditional way but with a nice twist. They are cooked in an old stone oven, using the dough that is the same as the bread we have been making for a very long time. We have a selection of 14 ‘ftiras’ topped with fresh local ingredients.
Emanuel’s Bakery has been producing fresh bread locally every day since the 1950s, spanning three generations. As a family we have recently started producing open ‘ftiras’ (pizza) in the traditional way but with a nice twist. They are cooked in an old stone oven, using the dough that is the same as the bread we have been making for a very long time. We have a selection of 14 ‘ftiras’ topped with fresh local ingredients.