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By Leisha Kapor
December 04, 2019
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By Leisha Kapor
December 04, 2019
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Owners Aki and Kathy Daikos bring a little Greek hospitality to the inner west at their bakery and restaurant Alevri — but it's got an Australian twist.

At the welcoming Dulwich Hill spot, guests are greeted with white brick walls and pillars, the sweet and spicy smell of freshly baked bread and pastries, and cabinet after cabinet of classic Greek pastries, cakes, sandwiches and, the shining star, a moussaka-filled Aussie pie.

Here you'll find traditional breakfast boards of eggs, prosciutto, olives, feta, cucumber, tomato and freshly baked sourdough; house-made filo pastry pies stuffed with ingredients like goat's cheese, tomato salsa, feta, chicken or bechamel sauce; and peynirli, which are like bread-boat pizzas filled with eggs, meat and cheese.

There's also a bunch of twists on your standard eggs benedict, scrambled eggs and omelette dishes. For sweets there are sesame bagels, mille-feuille (similar to a vanilla custard slice), loukoumades (doughnuts), fruit tarts and baklava cheesecake, plus Greek frappes and imported drinks.

Alevri — which means flour in Greek — fills a cultural gap in the local dining scene, providing a spot for casual Mediterranean treats with the atmosphere of a traditional Greek bakery. It aims to be somewhere you can stop by to pick up your baked staples, stay for a bite to eat and feel right at home chatting with locals.

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