The simplest food in terms of ingredients (flour, water, salt) is in its best rendition the result of a complex ritual that requires knowledge, patience, passion, and, above all, love. Bread accompanies almost every meal – next to a bowl of steaming soup, buried under eggs, used to mop up a delicious sauce, the most important part of an A-grade sandwich. Nothing compares to the smell or the taste of freshly baked bread.
There are many notable bakeries in Athens. The following list features eight that stand out for their recipes, techniques, the types of bread as well as many other delights they offer and their philosophy. Whichever you consider the most notable bakery in the city, one thing is for sure: all these everyday heroes who fill the city center’s neighborhoods with enchanting smells and our stomachs with memorable tastes that deserve gratitude.
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Almost hidden away, Betty’s Bakery is located in a small alley in Gazi area. Its large steel doors lend it a factory feel, but inside you’ll find a modern workshop. In total, Betty’s Bakery offers eleven different and incredibly delicious bread options, such as the carob and walnut loaf (rich body and rustic flavors) and the wheat loaf with thyme and olive oil (soft texture and sophisticated taste).
Made from nuts and superfoods, without any flour, rich in taste, proteins, and fiber, Betty’s superbread is well worth a mention. All of Betty’s delicious breads are made with pure flours that have no additives or preservatives and come from small producers in Greece. Available upon request and in selected stores throughout Athens. Since 2021, Betty’s Bakery added to its pioneering moves the planting of its wheat and has launched “Betty’s Bread” produced from their flour.
Kassandras 10, Gazi
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Overflowing with seductive smells and delicious pastries, Lykkavitos is Kolonaki’s – and not only – longtime favorite bakery. A pioneer, it opened at a time when Athens knew very little about European-style bread. The flour comes from selected producers in Greece, Germany, and Austria. Everything is created in-store without the addition of preservatives.
The sourdough breads are made with raisin extract and rye flour as well as with the addition of wheat flour and corn flour, depending on the type of bread. Here, you’ll find more than 35 types of bread, including wholewheat sourdough, low glycemic index multigrain, and Dinkel. Try their delicious mini cheese pies and spinach pies made with crispy filo pastry, fluffy piroshki, as well as delicious cookies. Various delicacies from around the world, such as Panettone stollen, and strudel that come out at Christmas, as do their famous melt-in-your=mouth melomakarona honeyed cookies.
Deinokratous 59, Kolonaki
03
The Black Salami Microbakery
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This place is the result of a three-year experimentation with different types of flour and bread-making techniques. The aim was to create a dough different from anything we’ve known so far – tasty and digestible, without raising agents, naturally leavened. Thus, their bread is rich in both texture and flavor. Particular emphasis is placed on the ingredients.
The flour (semi-milled, three-grain, and rich in vitamins) comes from the Bongiovanni family mill in Turin and is produced from 100% Italian wheat, while the oil is particularly low in acidity and comes from a mountain village in Mani, Greece. The Black Salami Microbakery offers many unimaginably delicious kinds of bread and various types of focaccia. Moreover, they make epic sandwiches such as BLT with smoked pancetta from Serres and bacon from Chios, or mouth-watering pulled pork with slow-cooked pork, gravy, goat cheese, and rocket.
Zoodohou Pigis 71, Exarcheia
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Bagels, donuts, and rare gluten-free goodies are among the standout items that make Asterisque a must-visit for those following a gluten-free diet. This bakery has earned its reputation for offering a broad selection of gluten-free breads and treats. The bakery’s recipes rely on certified gluten-free flours, including buckwheat, millet, and rice, ensuring every item is safe for those with gluten sensitivities.
A highlight is the sourdough loaf, made from a millet and buckwheat starter, alongside a spiced multigrain option with sunflower and sesame seeds. Everything, from the spices to the chocolate, is gluten-free.
Charvouri 2, Mets
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Always honoring quality ingredients, Kora has become a standout in Athens. Its bread is naturally leavened and made with a combination of Greek and Italian flour. Thanks to the slow curing process (naturally kneaded and cured for at least 20 hours), the bread retains its nutrients for longer, increases its shelf life (up to 10 days), and becomes tastier and more digestible. The croissants are made with high-quality French butter that gives them a nice texture and unique aroma and the process takes 72 hours. Of the five types of bread available in the shop (classic, rye, wholemeal, oat and focaccia), our favorite is the rye bread with a rounded taste, firm crunchy crust, and a very special and delicate acidic aftertaste.
Make a weekend visit to try the chocolate bread, a classic sourdough bread enriched with dark chocolate, cocoa, and honey, perfect for breakfast. It’s also hard to resist the delicate and aromatic morning bun (classic croissant dough with orange zest and cinnamon). Depending on the seasonality and the preferences of the public, Kora often updates its menu, while always keeping the classics.
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Saturdays at Mama Psomi feature a unique offering—the “bulgur-hazelnut” bread, a perfect pairing with a slice of cheese. But the bakery’s appeal extends far beyond just one day. Using a slow fermentation process, the bakery creates dense, flavorful breads that stand out in quality and taste.
Each Thursday, they bake their whole wheat sourdough, and throughout the week, they offer a tangy wheat loaf with a firm structure. Specialty options include a traditional sourdough wheat bread and a hearty whole wheat loaf. Their lineup also features a walnut bread and multigrain options for those seeking variety.
Zacharitsa 42-44, Koukaki
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The grandfather and father (Mr Takis) of the current owners came from Thessaloniki to Athens in 1960 and opened their first shop, where they sold only Thessaloniki sesame bread rings. In the ’70s, they moved to the shop’s current location in Makryianni and turned the shop into a bakery. Apart from bread, here you may also find excellent cakes, pastries, buns, brioches and puff pastries. They make various types of bread, with seasonings like turmeric and walnut, with flour from producers in Greece and abroad, and every bread has its own character.
Classic favorites are the classic sourdough bread, baked to perfection with rich flavor. Also worth trying is their light-textured German bread, as well as an airy ciabatta. Here you may also try amazing dough-based products and desserts that impress with their exquisite aromas and airy texture, and great sandwiches
Marasliotou 14, Koukaki
Fresh from the oven, Pnyka’s whole grain bread has become an Athens staple since 1981. Using organic wheat milled in a traditional stone grinder, this bakery produces loaves that are rich in flavor and dense in texture, with a thick, slightly bitter crust. The method of baking, using modern ovens, balances tradition with contemporary health-conscious techniques. The late founder established the bakery’s reputation for quality, a legacy now carried forward by his family. Whether for breakfast or dinner, Pnyka’s breads are best enjoyed warm and fresh.
Pratinou 13, Pangrati
