Best Bakeries in Athens

When you think of Athens, the last thing that springs to mind is honey, dough, and the sweet, flaky bliss of phyllo. But this cradle of history has some unbelievably glitzy bakeries serving up some of the best pastries you’ll ever have. Athens is a city where history crumbles beneath your feet and bougatsa flakes all over your shirt.

You could visit the Parthenon, sure—but true pilgrims know the real temples are the bakeries. Whether you’re after a koulouri to nibble or chasing the holy grail of spanakopita, Athens’ bakeries are the ideal place to catch a break from your city walks. Here’s our list of the best bakeries in Athens;

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Betty’s Bakery Athens

Found in a quiet alleyway in the Gazi neighborhood, Betty’s Bakery could easily be mistaken for an industrial space, thanks to its imposing steel doors. But step inside, and you’ll discover a sleek, modern bread workshop that feels more like an artisanal lab than a bakery.

Betty’s offers an impressive lineup of eleven distinctive loaves, with standout favorites like the carob and walnut loaf. Beyond the usual suspects, Betty’s superbread—a flourless option packed with nuts, superfoods, protein, and fiber—is a revelation.

All breads are crafted using pure, additive-free flours sourced from small Greek producers. Since 2021, the bakery has taken things a step further by planting and milling its own wheat for the signature “Betty’s Bread.” Available on request and in select shops across Athens, this low-profile bakery is quietly reshaping how the city thinks about its daily loaf.

Lykkavitos

Tucked away in Kolonaki, Lykkavitos has long reigned as one of Athens’ most beloved bakeries—and not just in its own upscale neighborhood. When it first opened its doors, the city was barely flirting with the idea of European-style bread. Lykkavitos boldly went all in, sourcing flour from select producers in Greece, Germany, and Austria, and crafting everything in-house without a trace of preservatives.

Their sourdough game is on point, blending raisin extract, rye, wheat, and even corn flours to produce over 35 varieties of bread. They sell everything from hearty wholewheat loaves to low glycemic index multigrain and the nutty richness of Dinkel. But it’s not just about bread here. Locals swoon over their flaky spinach and cheese pies, delicate piroshki, and charming cookies.

During the holidays, Lykkavitos becomes an international delight, rolling out festive specialties like panettone and stollen strudel. But it’s their melomakarona that garners all the attention. These honey-soaked, crumbly cookies taste like Christmas in a bite.

The Black Salami Microbakery

The Black Salami Microbakery is what happens when obsessive experimentation meets flour and fire. After three years of tinkering with different grains and fermentation methods, the team emerged with bread that’s not only outrageously flavorful but also gut-friendly. Their dough is crafted using semi-milled, vitamin-rich three-grain flour sourced from the Bongiovanni family mill in Turin.

Add to that a drizzle of low-acidity olive oil from a mountain village in Mani, and you’ve got bread that could convert even the most committed keto follower. Their sandwiches have earned cult status—think a smoky BLT with pancetta from Serres and bacon from Chios. This isn’t just a bakery—it’s a flavor lab disguised as a hole-in-the-wall.

Asterisque

Tucked away in Athens, Asterisque is a haven for gluten-free foodies who refuse to compromise on taste. This bakery has built a loyal following thanks to its impressive lineup of gluten-free delights, from chewy bagels and pillowy donuts to rare specialty items.

Everything is crafted using certified gluten-free flours like buckwheat, millet, and rice, ensuring peace of mind for those with gluten sensitivities. The standout sourdough loaf is made from a millet and buckwheat starter. It has earned a cult following. Another highly subscribed pastry is the spiced multigrain option.

It’s packed with sunflower and sesame seeds and is revered for its a satisfying crunch. Even the tiniest ingredients—spices, chocolate, and beyond—are carefully vetted to meet strict gluten-free standards. Asterisque isn’t just a bakery; it’s a delicious reminder that dietary restrictions don’t mean settling for second best.

Kora Bakery

Kora Bakery has earned its reputation by steadfastly focusing on high-quality ingredients and traditional methods. Their bread is naturally leavened using a blend of Greek and Italian flours, and the dough undergoes a slow curing process of at least 20 hours. This patient approach not only preserves nutrients but also extends the bread’s freshness for up to ten days, making it both flavorful and easy to digest.

Among the five bread varieties offered—classic, rye, wholemeal, oat, and focaccia—the rye stands out with its firm, crunchy crust and a unique, gently acidic finish. The croissants, crafted with premium French butter and carefully prepared over 72 hours, boast a distinctive aroma and delicate texture.

On weekends, be sure to try the chocolate bread, a rich sourdough enhanced with dark chocolate, cocoa, and honey, ideal for a decadent breakfast treat. The morning bun, infused with orange zest and cinnamon, is another irresistible option. Kora keeps things fresh by regularly updating its menu to reflect the seasons and customer favorites, while always honoring its classic offerings.

Mama Psomi

Mama Psomi is the kind of bakery that turns bread into a weekly ritual. While Saturdays bring the much-anticipated bulgur-hazelnut loaf—best enjoyed with a sharp wedge of cheese—the charm doesn’t stop there. This neighborhood gem leans into the art of slow fermentation, producing loaves with rich flavor and satisfying heft.

Thursdays are dedicated to whole wheat sourdough, a dense, rustic beauty that anchors any meal. The rest of the week sees a steady rotation of a tangy wheat loaf with a sturdy crumb and a robust whole wheat loaf for the health-conscious. Add to that their deeply satisfying walnut bread and multigrain offerings, and it’s clear—Mama Psomi is nurturing the neighborhood one slice at a time.

Conclusion

Athens may be the cradle of Western civilization, but it’s also a carb-lover’s paradise. Whether you’re in search of ancient grains or just an ancient family recipe, the city’s bakeries serve culture you can eat with your hands. So skip the guidebooks. Follow the scent of cinnamon, butter, and ambition. You’re in for a mouthful of myth and meringue.