The Microbakery is like no other and cannot be missed on your next visit to the eccentric neighbourhood of Exarchia, Athens.
After three years of experimenting with flours and techniques, The Black Salami Microbakery developed a unique, naturally leavened dough that’s flavourful, easily digestible, and free from raising agents.
Their flour—semi-milled, three-grain, and vitamin-rich—comes from the Bongiovanni family mill in Italy, while the oil, low in acidity, is sourced from Mani, Greece.
Black Salami Microbakery offers a variety of artisanal breads, focaccia, and standout sandwiches, like the BLT with smoked pancetta from Serres and pulled pork with gravy, goat cheese, and rocket.
Antonis Kazakos, the store manager, and the Greek-Italian master baker Bruno Pezzia are behind the venture.
People’s number one preference is the sandwich with New York pastrami, pecorino, mustard sauce, and pickles.
A favourite is focaccia, which you can try something different every day, depending on what the kitchen is preparing. A delicious one is the Genovese focaccia with sweet potato and chicken prosciutto.
Zoodohou Pigis 71
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