Cereals were the basis of food in Ancient Greece, the main grains used were wheat and barley.
The wheat converted into flour and kneaded was used to make bread or different cakes, some simple others seasoned with honey or cheese.
The greek bakers they made breads of different shapes and of different composition, depending on what they needed it for.
The bread made in the artokopeion bakery was distinguished from the bread in the artopoleion store.
It is believed that those in charge of kneading were women. In the National Archaeological Museum of Athens there is on display a statue of a woman kneading bread dated between 500 and 475 BC
The bread mentioned by Aristophanes it was the keibanitos.
The Greeks baked sliced bread, milk bread was sliced.
The streptice bread was braided, and the blosmilos was squared.
A daraton flatbread was very special, because it was flat like a plate, like a cake.
They made country bread, brown and black.
Biscuits were made in Rhodes, in Ephesus they made bread in the shape of a half moon in homage to the goddess Artemis, goddess of the moon.
They also made the plakon, a kind of cake, it was an oatmeal cookie and they put white cheese and honey on it. The cakes were to be eaten in special places such as the theater and religious festivals.
Since those ancient times, cheesecakes, cakes (euchylous), bread with dried figs and walnuts have been made. They made bread with raisins (nastos), fritters and the predecessor of English budding.
The ancient Greeks knew yeastay were the creators of the oven, they preheated it inside and it had a front door. The stone oven emerged in Greece in the Roman period.