At 88 years old, Angelos Margetis still wakes before dawn every day to make bread at his wood-fired bakery in Loutraki, keeping alive a family tradition he has followed for 64 years.
His work begins at around 3 a.m., when he starts preparing the wood-fired oven. His sourdough bread requires time and patience, and is made and baked traditionally, without additives or flavor enhancers.
The tradition began with his father. After his father returned from prison in 1957, the family rented a bakery, and Margetis entered the profession.
Speaking to Greece’s public broadcaster ERT, Margetis said that “good bread has no secrets, but it needs a gentle touch.” The temperature of the water, the timing and the sourdough-making process all play an important role, he said, adding that nothing should be rushed.
Bread loved as far as the US and UK
Margetis’ bread has developed a following among customers living abroad as well.
Parents of students living in England and the United States buy the bread from his bakery and take it to their children. The bread can remain fresh for a long time, according to the report.
Margetis also believes consumers should know what they are buying and become better informed about nutrition and the quality of bread.
Bread remains €2.50 despite higher costs
Despite rising production costs, including a significant increase in the price of firewood, Margetis has kept the price of his bread at €2.50 for about a decade.
And at 88, he has no plans to leave the bakery.
His daily work, the report says, remains a source of energy and creativity for him.
His children continue the family tradition
Two of Margetis’ four children followed him into the baking profession.
They now run a bakery in Corinth, continuing the family tradition in their own way.
