Our Story

Bread & Olive was born from a lifetime of memories, flavours, and traditions rooted deeply in Greece and the Mediterranean.

I was born and raised in Athens, but some of my most treasured moments come from my childhood holidays in my village near Preveza: long summers filled with family, food, and the rhythms of rural Greek life. It was there, surrounded by olive groves and the scent of herbs, that I first fell in love with cooking.

I grew up surrounded by excellent cooks: my grandmother, my mother, and my aunties, women who expressed love through food and passed down recipes that had been in the family for generations.

In this nurturing environment, I began cooking as a child, absorbing techniques, flavours, and values that would stay with me for life.

Today, those memories live on through Bread & Olive. I use extra virgin olive oil from our family orchards in the region of Pylos, carrying another part of our family heritage into every recipe. Alongside this, I source the finest ingredients I can find: Cretan thyme honey, Chios mastic, free-range eggs, each one chosen with the same care I would use when cooking for my own family.

Alongside my work as a veterinarian, my love for cooking grew steadily over the years, quietly shaping a path of its own.

Bread & Olive began in 2024 from my home kitchen in Reading, encouraged by friends who had experienced my cooking and believed it deserved to be shared more widely. What started as a small gesture of generosity has grown into something I am deeply proud of.

Bread & Olive is more than just food. It is a celebration of heritage, family, and the simple joy of sharing something made with care.