From the mountains of Northern Greece, in the region of Almyros. Everything a great feta should be — traditionally made from the milk of pasture fed sheep with a little goat milk thrown in for the tang, aged in birchwood barrels for nine months or more. Try it once, eat it everyday!

Made in central Greece from the fresh sweet milk of sheep and goats, during months when the grasses and flowers the animals graze on are young and green. Aged for 4 months to allow it's nutty, sharp, salty flavors to develop. Grate it on to your pasta, or just eat it as is with some olives and bread.

A sweet, soft and creamy, Greek cheese made from sheep's milk whey. An excellent melter, it adds a creamy richness to most any dish. Or top it off with olive oil and herbs and serve along with a loaf of crusty bread for a light lunch. Serve it drizzled with honey for an instant dessert.

If the thought of kalamatas brings to mind those black rings that you encounter on a pizza, you must try one of these. From a single estate in Greece — these are grown by Father Red — the town priest. Hand picked and preserved in a red wine vinegar, these olives are plump, juicy, meaty, life changing.

Mastiha — mastic gum from a resin tree — is an ancient, uniquely aromatic Greek spice. Greek folk lore has it that only Chias, mastic trees on the island of Chios in the Aegean, shed these aromatic tears. Frank Carollo, at Zingerman's Bakehouse, was inspired to create a very special loaf of bread for us using Chios Mastiha. Made with barley, whole wheat, clover honey and mastiha, this bread has a deep texture and a lovely, intriguing aroma. Available in June only. Taste some today.

One of Ari's favourite sweet vinegars. Made in the Peloponnese region from sweet Korinthiaki and Moschofilero grapes — don't let the tongue twister names dissuade you from tasting. The fresh must is aged in oak barrels for six months producing a compelling, complex and pleasantly sweet vinegar. It tastes great on Greek salads, roasted fruit, as a finish for soups.

Gorgeous Greek figs, roasted to highlight the natural caramelized sweetness of figs. They are then glazed with a special recipe of concentrated fruit juices, citrus and spices. Great on a cheese plate or as a dessert served with manouri or in a savory pork roast. Irresistible just on their own.

From George and Ann Courmouzis — U of M alumni who tracked down these outstanding oil made by a co-operative in the tiny town of Molai in the region of Lakonia. All Koroneiki olives — harvested and pressed the right way! We've got two kinds —
The Early Harvest comes from a regions in the estate where the olives ripen quickly because of the approaching colder weather. With a really nice flavour that hints of wild herbs and freshly cut green grass. Green, peppery, pungent.
The Regular is from higher up in the village and ripens later. It's a little mellower but just as flavorful. Buttery, green and peppery all at once — a rare combination.

Bread of the Month!
Rustic Italian Round

One of our best selling breads because of its versatility. It has a beautiful white crumb and a golden brown crust.
$4.50/each

Special Bread Bakes
Blueberry Buckle — 6/7 & 6/8
Chernushka Rye bread — 6/13 & 6/14
Green Olive Paesano — 6/20 & 6/21

With a nod to our friends at Kelly's French Bakery, this is the bowl that inspired our humble breakfast menu. Simple and straightforward, it starts with organic Italian polenta, a dab of Michigan farm butter, a sprinkle of minced fresh parsley and topped with an organic Grazing Field egg. A Breakfast Treat!
$8.50/each