Sweets are taken very seriously in Athens. At Paradosiakon bakery, known for its traditional baklava, photographer Thomas Gravanis captured this impressive snap of owner Vassilis Similes skilfully opening a sheet of delicate phyllo dough in a ritual that generally lasts from morning until early afternoon. Once fully opened, the phyllo rests untouched until the next day, when it is layered with chopped walnuts and honey syrup and baked into a fragrant and irresistibly crisped dessert.
