On the main square of Ierapetra, one of the oldest confectioneries of the town, Veterano, you will find high quality products made with love, care and the best raw materials.
Our pastry shop
The famous sweet cheese pies (kalitsounia), xerotigana (folds) & our stafidota are one of the best ways to experience our local tradition.
A classic patisserie that pays extra attention to the raw materials used for the making of their great variety of sweets; cakes, pastries, chocolates and ice cream ~ that accompanies perfectly our unique syrupy sweets with an oriental aura ~ make it hard to select.
Coffee & Snack
Our sweet yeast donuts (loukoumia), and our famous “koumpanakia” need no presentation! Enjoy them hot right from the oven every morning or indulge in a wide variety of sweet and savory pastries, pies, cookies and many kinds of buns for hot or cold sandwiches. Accompany them with fresh fruit juice or a strong aromatic coffee on the classic white tables of Veterano that exude the air of a bygone era. This is the meeting place for locals and visitors!
We hand knead our traditional Cretan rusks with respect to tradition and with the purest raw materials that the Cretan land has to offer: dakos, the barley rusks (kritharokouloura), the full wheat bread (starenio) and the genuine Cretan “Eptazimo” bread – in whose production we specialize – and many others, are double baked with artistry and modern expertise, proudly representing the benefits of the Cretan diet, one of the best versions of the world renowned Mediterranean diet.
Nostalgia for the classical and modern needs are fully met by a series of more than 20 unique bakery products: special “kritsiotiko” bread, the unique “monastery” bread, the “theban” bread, the “stone mill” bread, Italian ciabatta, French baguette, the German Kaiser and many more, fill our shelves daily with flavours and aromas. Beside them you can find cereal bars, sticks and special low-gluten breads, bread with Zea, low glycemic index bread and bread with chia seeds.
Photos : Ioannis Metaxakis
Translation : Christina Chrisoula, Christopher Charalambakis