In Tzoumerka, the type of bread depended on the flour (wheat or corn) and the method of kneading and baking. The main bread, named “bobota”, was made of corn flour and it prevailed over wheat bread until 1975. Bobota bread, depending on the variety of corn used (dry or irrigated fields), could be either soft or hard. In the dry fields, they used “kontoroka,” resulting in hard but more flavorful flour. In the irrigated fields, they used seeds named “kampisio”, which produced soft flour. Using “rokisio-kalambokisio” flour, the women of Tzoumerka made various types of bread, including “leipso” bread, “anivato” bread, and the famous “krambokoukia”. Their essential tools were the “skafidi” (kneading trough), sieve, “plastiri” (kneading board), dried corn cobs or chestnut shells, and the baking pan. The ingredients included “rokisio” flour, salt, and water.