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Side Orders: Cooks prepare for annual Greek Bake Sale

In this 2007 staff file photo, Baklava sits on a table at the Annunciation Greek Orthodox Church. / Staff file photo
In this 2007 staff file photo, Baklava sits on a table at the Annunciation Greek Orthodox Church. / Staff file photo In this 2007 staff file photo, Baklava sits on a table at the Annunciation Greek Orthodox Church. / Staff file photo

By Anne Braly 3 min read

It’s that delicious time of year again, when lovers of baklava and spanikopita ready their tastebuds for the annual Greek Bake Sale.

Sponsored by members of the Ladies of Philoptochos, the philanthropic arm of Annunciation Greek Orthodox Church, the bake sale has changed a little through the years. When it began in 1960, women of the church worked tirelessly in a tiny kitchen to make pastries. There was only one oven, and it took months for the pastries to be made. Pastries were set up in a booth at Eastgate Mall, which at that time was the only mall in town.

“They were meticulous to detail with everything that they made,” says bake sale chairman Thea Ballas.

photo Anne Braly

And that is one thing that has not changed. All of the baked goods are beautifully presented and wrapped perfectly to keep their flavors fresh and delicious through the holiday season. I know my tiered dessert tray on Christmas Day is never complete without baklava on one of its levels.

And here are some interesting figures: To make these mouthwatering confections, it takes more than 75 cases of phyllo dough, at least 500 pounds of sugar, 150 pounds of nuts and who knows how much butter and eggs, Ballas adds.