Morning Bites in Athens: Koukaki, Plaka & Acropolis District
From handmade pies to the city's most beloved iced coffee, this 2.5-hour small-group walks through three of Athens' most storied neighborhoods - and every stop has a f...
CuisineBakery
Price€
Neighborhoodexarchia
HoursTue-Sat 09:00-19:00, closed Sundays and Mondays
Phone+30 210 331 2002
Last verified
Tip: The open kitchen at the back is the show; pastrami sandwich on the day's focaccia is the lunch order.
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Location
Address: Zoodochou Pigis 71, Athina 106 81, Athens
More bakeries in Athens
Pnyka Syntagma ★ 4.4
Pnyka on Petraki in central Athens is the Syntagma branch of the long-running sourdough bakery, the destination for the buckwheat and zea ancient-grain.
Tip: Mid-morning is the best window; the low-gluten loaves often sell out by lunchtime.
Worth the queue: Buckwheat low-gluten sourdough
Venetis 1948 Kifisia ★ 4.1
Venetis 1948 in Kifisia is the original founding store of the Athens Venetis bakery chain, a destination for Greek breads, tsoureki at Easter and pies.
Tip: Multiple Athens locations; the Kifisia 1948 store is the founding bakery with the widest stock.
Worth the queue: Tsoureki bread at Easter
Ariston ★ 4.5
Ariston on Voulis behind Syntagma in Athens has baked filo pies since 1910, a takeaway counter where the spanakopita is the order and the bougatsa.
Tip: Stand-up counter only; closed Sundays. The morning pies fly out before 10:00.
Worth the queue: Spanakopita
Krinos ★ 4.5
Krinos on Aiolou has fried loukoumades on the same recipe and decor since 1923 in Athens, the back-row counter where the doughnuts come with honey.
Tip: Closed Sundays; the seated counter at the back is the destination, not the takeaway window.
Worth the queue: Loukoumades with honey and cinnamon
Takis Bakery ★ 4.5
Takis Bakery on Misaraliotou in Koukaki has baked breads and pies in Athens since 1961, three generations of the Papadopoulos family with 30 daily fresh.
Tip: Morning bread out by 07:00; the koulouri Thessalonikis is the breakfast order with a coffee.
Worth the queue: Sour wheat bread and koulouri Thessalonikis
Pnyka Pangrati ★ 4.6
Pnyka in Pangrati Athens has baked since 1981 from a wood-burning oven, sourdough only with the stone mill in-house, with the Kotsaris family running.
Tip: The Pangrati branch holds the stone mill; the carob loaf is the long-keeper to take home.
Worth the queue: Stone-mill wholemeal sourdough