The Thracians prepared several types of bread - with leaven, with herbs or unleavened. 

The yeast was made from flour and grape juice. The fermenting and kneading process is slow, but the baked breads were large and delicious.

Commander Xenophon, when visiting the king of the Odrysians, Seuthes I, noticed that the king personally broke the bread and distributed it to his guests.

At the table of the ordinary Thracians, the bread was: unleavened, in rolls or loaves, baked in hot ashes.

The Thracians made flour out of the grain of wild wheat, known as einkorn wheat. In Antiquity, the so-called einkorn (“single grain”) wheat was popular. When ground, the ear of this plant breaks and the grain remains wrapped in several layers of flakes. In order to be used as food, it has to be further peeled and processed. This particularity of the einkorn allows it to be stored longer without changing its nutritional qualities. This type of plant grows on all kinds of soil. Wild wheat has almost twice as much fat, protein, phosphorus and vitamins as other cereals, hence why its consumption is so healthy.

The guests and visitors of the Historical Park will be able to taste delicious pastries of einkorn wheat, made with unique technology. This way, they will be able to get even closer to the ancient inhabitants of our lands and experience unforgettable moments in Antiquity.