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Gastronomos Magazine

FEBRUARY 02, 2021 • Text by Christina Tzialla

NOW that we stay inside to be safe, we prepare the breakfast tray with more diligence and put on a thousand well. Like these melanin pralines for our bread, from a small apiary in Ancient Epidaurus, MELISSAFARM. Without preservatives and in various flavors: with Aegina pistachio, hazelnut, almond or peanut or with whole wheat tahini (all with cocoa)

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