Eftazymo bread, a culinary gem from the village of Kroustas in Crete, embodies the rich heritage and artisanal traditions of Greek baking. This ancient bread, whose name derives from the Greek words for "seven leavens," is renowned for its unique preparation method and distinct flavor, which have been cherished and preserved by generations of Kroustas bakers. The making of Eftazymo bread is a labor of love, rooted in a meticulous process that involves natural fermentation. Unlike typical bread that uses commercial yeast, Eftazymo relies on a traditional leavening agent made from chickpeas. This natural starter, known as "prozimi," is crafted by soaking chickpeas in water until they ferment, producing a rich, tangy leaven that infuses the bread with its characteristic aroma and taste. The dough for Eftazymo is kneaded with patience and care, incorporating the chickpea starter along with a mixture of wheat flour, water, and a touch of salt. The dough is then left to rise slowly, allowing the natural fermentation to develop fully, enhancing the bread’s texture and flavor. This slow fermentation process not only contributes to the bread's unique taste but also makes it more digestible and nutritious. Once the dough has risen, it is shaped into loaves and traditionally baked in a wood-fired oven, imparting a subtle smoky flavor and a beautifully crisp crust. The result is a bread that is dense yet soft, with a slightly sour tang and a deep, earthy flavor that is both comforting and complex. Eftazymo bread is more than just a staple in Kroustas; it is a symbol of the village's cultural identity and a testament to its culinary ingenuity. The bread is often enjoyed with local delicacies such as olive oil, cheese, and honey, and it holds a special place in the hearts and homes of Kroustas residents. In recent years, Eftazymo bread has gained wider recognition beyond Crete, as food enthusiasts and bakers around the world seek to rediscover and celebrate traditional baking methods. The resurgence of interest in naturally leavened breads has brought Eftazymo into the spotlight, highlighting its unique qualities and the rich heritage it represents. Visiting Kroustas, one can still witness the age-old tradition of Eftazymo bread-making, a practice that continues to thrive thanks to the dedication of local bakers who honor their ancestors' methods. By preserving this culinary tradition, Kroustas not only keeps its history alive but also offers a delicious link to the past for future generations to savor.