Ergon’s Cretan barley rusks are a traditional snack from Sfakia, Crete. They’re made with natural ingredients: wheat and barley flour, olive oil and a little salt.

Serve Cretan barley rusks as part of a mezze spread. They’re ideal for dunking in hummus and tzatziki. Pair them with olives and dolmades for a Mediterranean ‘picky tea’.

In Crete, barley rusks are known as paximadi. They’re an essential part of dakos, a summer salad. The rusks are topped with diced tomatoes, olive oil and mizithra cheese. Capers, oregano and olives add additional flavour. Think of it as a Cretan panzanella.

You can lightly crush the rusks to use them as croutons. They’re a crunchy addition to salads, adding texture and nutty flavour. Add a handful to your cheese board as an alternative to bread and crackers.

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About Ergon

Meaning ‘mission’ or vocation, Ergon is a family business in Thessaloniki, devoted to sharing the joys of real Greek food and ingredients. Brothers Thomas and George Douzis have curated a selection of the products they love most, which tell the story of their region. Honeys, salts, preserves, oil and bread - discover Greece’s secret pantry.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Wheat flour (gluten), wholemeal barley flour (19%),sourdough starter (wheat flour, water), olive oil, salt, malt barley, water

Allergy advice: For allergens see ingredients listed in bold. May contain sesame, egg, milk (lactose), soy.