Bread, baked the slow way, every single morning.

Three generations, one starter culture.

Fournos Eleni began as a single stone oven on a backstreet near Larnaca's old town. Eleni's grandmother kept the sourdough starter alive through every house move — it's the same culture we still bake with today.

Everything is made from scratch before dawn: laminated pastry folded by hand, syrups simmered slowly, and cakes piped to order. No frozen dough, no shortcuts — just a small team that takes mornings seriously.