The Courtyard & Pool
The outdoor courtyard is the heart of The Bakery.
Breakfast beside the saltwater plunge pool, an afternoon lazing over its jacuzzi jets, dinner beneath the stars. Ceiling fans keep the covered dining area cool, a stainless fountain arcs into the water, and the whole space is enclosed by stone: private, sheltered, and quiet enough to hear the church bells. The pool is lovely for a dip from April to October.
Three ways to cook outdoors
Fully equipped for Mediterranean living, and genuinely used. The Alfa oven cooks a pizza in about ninety seconds once it's up to heat.
Long, lazy feasts
Fire up the Alfa oven, spin the foukou, and let an afternoon of cooking drift into a long evening under the stars.
Our favourite evening here
The Thermomix makes excellent dough: 500g of "00" flour, 300ml water, 10g yeast, 10g salt. Four minutes on dough mode, an hour to rise, then divide into 250g balls.
Once the Alfa oven is up to heat, each pizza cooks in around ninety seconds. The full recipe is in the house guide on the kitchen table.
Chunks of lamb, chicken and pork
Traditional souvla is large chunks of lamb, chicken or pork, the bigger cousin of souvlaki. It is hugely popular in Cyprus, and on a Sunday you will smell it everywhere as you walk through the streets.
Spit-roasting, the Cypriot way
A traditional, hand-machined Cypriot motorised foukou for spit-roasting lamb or goat, and for turning souvla and souvlaki slowly over the coals.
