Text: Maria Vassilopoulou
Photos: Angelos Giotopoulos
Known since antiquity as the “granary of the Aegean,” Limnos produces excellent flours and, consequently, delicious bread and rusks.Among the most renowned and high-quality ones are those made by the Poriazis family.
In 1919, Nikolaos Poriazis and his wife Chrysanthi opened a bakery in the village of Portianou. There, they baked bread and rusks using their own flour. When Nikolaos fell ill, Chrysanthi not only managed to keep the bakery running on her own but also expanded production. Over the years, the business passed down to their children and later to their grandchildren. Today, the third generation—Nikos and Dimitris—along with the fourth generation, represented by Fotini Poriazi, continue the family tradition, producing an average of two tons of rusks and bread daily.
The flour comes from local wheat and barley. The family cultivates around 1,200 acres of land, with an additional equivalent amount supplied by collaborating farmers. The company, now operating with modern facilities, employs nineteen people.
The rusks, large as they have traditionally been on the island, hearty and exceptionally tasty, can be found all over Limnos as well as across Greece, in supermarkets such as AB, My Market, Thanopoulos, and Sklavenitis.
