This is the creative Greek pastes like Brownie Baklava, the Ottawa Bread

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Nutty Greek Bake store

490 Rochester St. (Introduction is on Beech Street), 613-680-0806, Nuttygreek.com

Open: Tuesday from 11 to 7 pm, from 17 to 7 pm, from 17 to 5 pm, Sunday and Monday on Monday

As for sweet treatment in the Greek Diahaki shop, the choice may fall into a dough in Greece or in the Ottawa cousin created.

Take a Bougatsa with a pillow-shaped phyllo paste with a pillow, with a corpus filling in the only Greek bakery of Ottawa.

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Bougatsas’s origin lasts for centuries. Although the north north of Greece is native, the regional change of bougets can be more or less sweet or even delicious. Sell ​​only bougatsa in the specialty stores called bougatsadika or bougatsopolia.

Celebrating this 13th anniversary of this month, this month, Bougatsa ($ 4.25), reflects the prescriptions and flavors of the Greek Peloponnese region in southern Greek owners and operators.

Here are two types of bougats, traditional. The most popular in the bread pot is polluted with traditional bougets, icing sugar and cinnamon, and perfectly filled with perfect texture, very sweet, vanilla guard. Another called “Horio Bougatsa” coincides with sesame seeds and has a little manuri cheese that has a guardian, sweet and delicious confusion.

Then there are bougets called “non-traditional”, which includes the eleven papadopoulos, Apple Caramel, Cherry, Blueberry, Chocolate and Lemon Ricotta.

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“It’s my sister and a little crazy” says Eleni Papdopoulos.

In Greece or other Greek bakery you will not find bougatsas like this, Papadopoulos says. He persuades a bit, he wins the extras, traditional father’s thanksi and mother Christina. These are all employees and Christina are in the kitchen of bread, prepare, mix, bread and control.

The same option between the tradition and innovation may appear in the vitry section of the Bake shop in Bakhia.

Traditional Greek Baklava ($ 4.25) was soaked in the mass, many-layers, walnuts and honey syrup. But Ottawa was born, his own papadopoulos and sister Anna, wanted their spin in a traditional chocolate baklava. For this purpose, he prewed a chocolate brochure among the slices of his mother’s baklava and sweetened everything in infused syrup. Somehow, Brownie Baklava won the consent of his mothers and has been the favorite of the customer for years.

The majority of Greek desserts were Eleni Papadopoulos, which appeared in the name of the bake shop because they were nuts. His father says a more traditional Greek Greek “Parthenon or Acropolis.”

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Here are a walnut-forward desserts, a funny moisture, the crowds of the crowd, which really won me. 4.25 dollars).

Greek yogurt, feta and cream cheeses, Graham crackers, walnuts and almonds brought from the sour cherry brought from the sour cherry brought from the sour cherries (6.25).

PapaPadoPoulos also serves delicious choices to those who eat nearby office workers, especially the pita dressing. Eight pita options, top three are chickens, gyro and then Pork, Eleni Papadopoulos.

However, there is also a secret menu element for knowers – the chicken, GYRO beef and chicken, which are chicken, gyro, which is a lamb and bacon.

“Over the years, some regular customers eats from my brother and his combination was the creativity of dressing.”

If you want the fantasy of the sloping caravor, simply ask for “four rider.” It is nice to know that the apocalypse can come with a delicious bougets or baklava on the side.

phum@postmedia.com

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Other treatments of the week:

Hazelnut Paris-Brest in Patisserie

Bobya tails in Pasticceria Gelateria Gelateria

Kouign-Amemann La Maison du Kouign-amann

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