To the west of the island of Ithaka, separated by a two mile wide channel lies the island of Kefalonia, the largest of the Ionian islands. Along its eastern coastline there are many places to anchor if we wanted to head up north or in a south direction but we were looking for a more central position so our choice was whittled down to: Ayias Eufimia; Samos; Andisamis and Poros which were all within a short distance of one another. Further research suggested that swell can be present in Samos, Andisamis and Poros and gusts can be experienced in Ayias Eufimia. Since our arrival in the Ionian almost six weeks ago we have miraculously managed to avoid the swell so we were keen to maintain our track record. The final decision was therefore easy to make, we would visit Ayias Eufimia and deal with the gusts from the surrounding mountains. We motored along the southern end of Ithaka then crossed straight over to Kefalonia, barely 15 miles door to door in calm seas.

Ayais Eufimia used to be a traditional fishing village centered around a small harbour but there were signs of it becoming far more focused on tourism. It's a quaint village with a small narrow beach that had a little pier which was perfect to leave 'Frisky' to get up, close and personal with the day boats that were available to hire.

Most of the tavernas, bars and shops could be found along the harbour front along with the yachts all moored stern-to. The majority were charter yachts but there was space remaining for a few private ones which we assume have to be booked in advance as it was full by mid-afternoon.





We happened to stumble across a bakery but this wasn't just any bakery. This one proudly advertised that all the produce was cooked in a traditional wood-fire oven. The freshly baked aroma filled the air so naturally we were drawn in to oodle over the selection of pastries and pies on display.

The owner was taking a break but welcomed us in behind the shop front so that we could take a look at the oven. He had just baked several loaves so the residual heat in the room was stiffling but smelt absolutely delicious!


freshly cooked loaves anyone?

A long and wide stainless steel worktop stood infront of a pretty ornate cast iron door which he opened to show a huge cavern-like oven. Clearly a lot of pies, pastries and loaves could be cooked in a single batch.


OMG, it's hot inside!

The heat emitted from inside the oven took our breath away so we didn't stay close for too long. We wondered if the logs, presumably local olive wood were placed inside the oven before the embers were set aside in order to cook or if there was a separate furnace underneath as we noticed another cast door immediately below. Unfortunately we didn't get the opportunity to ask as he suddenly disappeared to answer a phone call and didn't return which left us having to draw our own conclusions.

We were pleased that we came across this bakery that pride themselves on using traditional baking methods. It's something we don't get to see everyday so made a change. We walked away with a slice of their famous spinach pie but also with renewed appreciation of the extremely hot working conditions that many people work in, in order to provide freshly baked goods for the locals and tourists alike. It's something that we have taken for granted really.

Total distance this season: 674.62 nautical miles