Cretan rusks with sun-dried tomato and onion. Built to be soaked — break them into a salad and let the tomato juices do the rest.
We love that they are built to be soaked. A Cretan rusk is meant to meet oil and tomato juice, and it holds its shape long enough to be eaten rather than collapsing into the bowl.
Twice-baked on Crete using local ingredients and a traditional recipe, with extra virgin olive oil in the dough.
We serve them with dips before a meal, or break them into a salad and let the tomato juices soften them slightly.









