Corn

One of the most interesting gastronomic sights of Thessaloniki is undoubtedly the Corn. The church of the bakery and of good taste was created in a two-storey neoclassical building at the corner of Agia Sofia and Georgios Stavros.

Inspired by the French word Blé - wheat in Greek - ο bakery-confectionery, a real jewel, became for many locals and visitors, a daily habit of good taste.

This combination of high aesthetics and high gastronomic pleasure, seems to have been the recipe for success of this relatively new bakery-confectionery project in Thessaloniki, Greece.

From an aesthetic point of view entering the building you are surprised by the architecture of the space, because from the outside with its eclectic style, you meet a minimalist space designed by the top minimalist Claudio Silvestrin and Giuliana Salmaso, who have designed many works by Armani, a fact that if you have visited you immediately realize the relevance.

Luxurious but also familiar abstraction, created by the lining of the walls from the brown-red volcanic Italian stone with a somewhat wild and at the same time smooth surface, gives the possibility to display the pastries and other delicacies as museum exhibits.

The only exception to this style, the imposing wood oven in the shape of a meteoric monolith, 12 meters high - the tallest in the world - which is the trademark of Blé, a construction made by the Cob team from straw, goat hair and clay from white clay soil of Crete and Milos.

The breads They are made from flour - wheat, barley, wholemeal oatmeal, rye, zea - ​​with natural yeasts from herbs, yogurt, fruit or must, molded by hand, with doughs that take a long time to mature before being baked in stone or wood oven. So different types of breads last for days.

Blé pâtissier chefs, Mino Allegrini and Stavros Moussakos create sweet with balanced sweetness, low fat and selected ingredients from around the world, such as Belgian and Swiss chocolates, fresh butter from Northern Greece, praline from Aegina pistachios, natural aromas of Brazilian espresso and Tahitian vanilla. Exposed to glass shop windows is to fool around with them for hours!

I also tried more traditional flavors such as the handmade melomakarona with Cretan honey stuffed with walnut, - and in more modern variations such as white chocolate and pink Madagascar pepper, with milk chocolate and salt flower of Messolonghi - and the traditional koumbourames !

In addition to breads and pastries and sweets, there is a corner with them snacks where you will find a huge variety of beautiful sandwiches, pies, seals, oily and green salads.

At Cretan corner Ingredients: fresh anthotyro, xinomyzithra, wild herbs, extra virgin olive oil and thyme honey are made and served as Sfakian pastries, herb pies, kalitsounia, xerotigana, dakos, and the famous lamps.

The Blé ice cream They are made exclusively with fresh cow's or sheep's milk, Belgian chocolates and fresh fruit. We went crazy with the ice cream with Greek strained yogurt, honey from Taygetos, fresh thyme and caramelized sesame, the ice cream with white chocolate and Kozani yolk, and the ice cream with olive oil and basil,

Finally, Blé, especially for anyone addicted, is open 24 hours a day!