There are days when pastry doesn’t feel like a luxury, it just feels necessary. Cold mornings, slow afternoons, that in-between hour when you’re out running errands and need something warm to reset. In moments like these, a good bakery can change the pace of the day.
Around Athens, a new wave of pastry rooms is quietly redefining the everyday. Dough is given time, bread is fermented slowly, butter is used with care, and sweetness comes in ways that feel thoughtful rather than overdone. These are places built for repetition; the kind you return to without thinking twice.
Bread, first
At 72H Artisanal Bakery, long-fermented sourdough sets the tone. The loaves feel steady and familiar, the kind of bread that naturally becomes part of a morning routine.
In Kolonaki, KORA moves with the rhythm of the neighbourhood. Bright yellow bags pass from hand to hand, filled with sourdough, cardamom buns and croissants — things made slowly but eaten simply, often on the go.
In Exarcheia, The Black Salami leans into depth and balance. Carefully sourced flour, slow fermentation, and a counter that feels thoughtful rather than showy. If you happen to catch something sweet before it sells out, it’s worth the stop.
Tromero Paidi treats bread and pastry with the same level of respect. The display is simple, almost understated — proof that when the baking is good, it speaks for itself.
Small space, limited batches, dough left to develop at its own pace. At Batard, everything is handmade and self-assured, part of a wider shift in how the city approaches its daily bread.
Pastry, as a pause
At Asterisque The Bakery, both breads and pastries feel light, comforting and carefully made. Gluten-free isn’t treated like a statement here — it’s simply part of the craft.
On a lively pedestrian street in Piraeus, Temps Perdu -inspired by the idea of rediscovered time- pairs careful technique with a warm, minimal space. Croissants and seasonal sweet and savoury pastries are made with precision, meant to be enjoyed slowly.
Part of the routine
Back in Exarcheia, Hygge has settled naturally into the neighbourhood’s rhythm. Cardamom buns, rye bread and good coffee anchor both early mornings and midday breaks.
On Voulis Street, Neropistolo brings a playful energy to the centre of Athens. Part bakery, part boulangerie, it taps into a sense of childhood imagination, translated into well-made breads and pastries with real technique behind them.
In Pangrati, No Crumbs feels like a true working bakery. The kitchen is open, there’s always movement, and the counter is shaped around ideas rather than excess. Croissants take the spotlight, alongside breads, sandwiches and their house coffee blend. Nothing is wasted, and nothing feels overthought.
A seasonal habit
These bakeries aren’t places to tick off a list. They’re the kind you fold into your day — before work, between stops, on your way home. In winter especially, bread and pastry become part of how the city is lived, not just something you treat yourself to.
Many of these spots are featured in the Athens Travel Guide for exactly that reason: they shape everyday life, one loaf, one pastry, one small pause at a time.
For more thoughtfully chosen addresses -from bakeries and cafés to places to eat, stay and wander- explore The Greek Foundation Travel Guides & publications online and discover more neighbourhood stories and curated categories.
