Best Bakeries in Tbilisi
Tbilisi is a city that feels like it has lived several lives at once and decided to keep the best parts of all of them. Cobbled streets twist through the old town while modern cafés and wine bars quietly claim space between centuries-old churches and sulfur baths. The city moves at an unhurried pace, fueled by strong coffee, long conversations, and an unshakable pride in food and hospitality.
For pastries, the city runs on bread. Not metaphorically, but quite literally. Long before specialty coffee shops arrived, the glow of the tone oven was already lighting up the streets at dawn. Bread here is not a side dish or a polite accompaniment; it is a main character. Here’s our list of the best bakeries in Tbilisi;
Entree
Entree is a familiar sight in Tbilisi, thanks to its status as a Georgian chain with branches scattered across multiple neighborhoods. One of the most convenient locations sits right next to Marjanishvili Metro station, ideal for grabbing a quick bite before heading off to explore or commute elsewhere.
Regardless of which branch you visit, the offering remains reliably consistent. Here, you’ll find a tempting spread of sandwiches, pastries, pies, croissants, and coffee that are well made and easy to enjoy on the go. Everything is available for takeout. Entree also serves a small menu of classic breakfast dishes until 11am. For breakfast options, their eggs with ham are far better than you might expect from a bakery chain.
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Deda’s Puri
Opened in 2021, Deda’s Puri, meaning Mother’s Bread, has quickly become a Marjanishvili favorite. The bakery has quietly perfecting one thing many bakeries rush: puri. Baked in a traditional tone oven, the bread emerges in its classic rounded oblong form with a lightly blistered crust speckled with salt.
That subtle seasoning is no accident; salted water is flicked onto the oven walls to stop the dough from sticking as it bakes. Inside, the bread stays soft and airy, making it ideal for soaking up the juices of a fresh Georgian salad. The oven rarely rests, producing not only bread but also lobiani filled with beans and nazuki, a sweet, dense loaf flavored with cinnamon, sugar, milk, and raisins.
31 Kote Marjanishvili Street
At 31 Kote Marjanishvili Street, a no-frills Georgian bakery quietly earns its reputation as one of the neighborhood’s most reliable places for a quick bite. Open 24/7 and refreshingly unconcerned with healthy eating trends, this corner bakery is especially popular for early, filling breakfasts that require zero planning or patience. The space is fairly large for a local bakery and doesn’t even bother with a proper name.
Instead, it relies on the steady stream of customers drawn by the smell of fresh bread. Inside, oversized pastries dominate the counter, from classic lobiani stuffed with beans to khachapuri and breads filled with mushrooms or spinach. A selection of cakes, sweet pastries, and a small display of salads and meat is always available, regardless of the time. With only a modest standing area, most visitors grab their food to go.
Leila’s Tone
For puri that leans toward indulgence, Leila’s Tone near Saarbrucken Square quietly stands out as a neighborhood institution. Known for soft, generously sized shoti and khachapuri that layers cheese into gloriously flaky folds, this humble bakery captures everything Tbilisi does best with bread. Shoti, those distinctive eye-shaped loaves often seen piled high and carried through the streets, are baked here with practiced ease.
The tone has been run by Leila Tshiashvili for more than two decades. It was born out of necessity after the collapse of the Soviet Union made everyday life increasingly difficult. What began as a way to survive has become a lasting business, anchored by loyalty and consistency. Longtime baker Zaza, who has worked at the tone for twenty years, can often be spotted through the small service window.
Caravanserai Bakery
Caravanserai Bakery is the kind of place that rewards persistence. Tucked beneath street level in Tbilisi’s Old Town, it hides behind a flight of stairs and a trail of irresistible smells. Both locals and tourists crowd in for good reason: this is a no-frills bakery that focuses entirely on turning out excellent pies and pastries.
Inside, the display is filled with classic Georgian baked goods alongside burek-style pies, a welcome option for anyone craving something different from khachapuri. The constant flow of customers keeps everything moving fast, ensuring each pastry is freshly baked. Despite its strong reputation and prime location, prices remain surprisingly low compared to many nearby bakeries that deliver far less.
Nino’s Tone
Tucked away on a quiet side street in Mtatsminda, Nino’s Tone feels less like a bakery and more like a secret discovered by accident. Operating for two decades, it is instantly recognizable thanks to its extraordinary exterior. There’s a three-dimensional stucco mural depicting Tbilisi’s landmarks climbing upward through twisting grapevines. The decoration, both inside and out, was created by the owner, Nino.
You may glimpse the vine-covered interior walls and even spot a self-portrait of the artist hidden in the back corner if you ask politely. The bakery focuses on a single specialty, the elongated crescent-shaped shoti from Kakheti, baked fresh in the tone and sold for just 1.50 gel. Open nearly around the clock, aside from a brief afternoon pause to supply local residents.
Graminea
Graminea is not just another neighborhood bakery but a quietly radical project with flour on its hands and a point to prove. The bakery opened its brick-and-mortar space in Sololaki in November 2023. The bakery brought to life a concept that had already been gaining attention for its uncompromising commitment to Georgian wheat.
This approach is particularly striking in a country where, as recently as 2022, 78% of wheat flour was imported from Russia. The idea took shape during the Covid-19 pandemic, when head baker and co-founder Salome Zakaraia began experimenting with sourdough. Together, they launched the business in February 2023 as a supplier to restaurants.
Today, Graminea’s shelves feature a constantly rotating lineup of breads and cakes, with offerings that change almost daily. The team regularly produces 22 types of bread. The number expands to 28 when including less frequent bakes, ranging from whole grain and white loaves to blends featuring buckwheat, chia, and oats.
Conclusion
The best bakeries in Tbilisi aren’t competing for awards or Instagram fame. They’re competing for your daily loyalty. They want to be the place you stop every morning, the reason you carry cash, and the smell that reroutes your walk home. Tbilisi doesn’t ask you to choose just one favorite bakery. It dares you to keep exploring, one warm loaf and flaky pastry at a time.
