The Krumiri are placed on trays at just the right distance from each other before being put in the oven. This is performed by hand, as tradition dictates, but that’s not all. Once they are baked they are left to rest overnight, and only on the morning of the next day are they placed in the classic, unmistakeable red tins one by one. It’s a slow process that consists of little rituals, as all art forms require. And they’re ready to work their magic.