Cretan rusks baked with graviera, the island’s hard sheep’s cheese. The one rusk that needs nothing on top — the flavour is in the crumb.
We love them as the one rusk that needs nothing on top. The graviera is baked through, so the flavour is in the crumb rather than sitting on the surface.
Twice-baked on Crete with graviera made on the island, using extra virgin olive oil in the dough.
We put them out with drinks, where they hold their own without a dip.








