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 loaves.
Tip: Mid-morning is the best window; the low-gluten loaves often sell out by lunchtime.
Address: Petraki 24, Historisches Zentrum, 105 63, Athens
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 is the breakfast.
Tip: Stand-up counter only; closed Sundays. The morning pies fly out before 10:00.
Worth the queue: Spanakopita
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 and a Greek coffee.
Tip: Closed Sundays; the seated counter at the back is the destination, not the takeaway window.
Worth the queue: Loukoumades with honey and cinnamon
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 year-round.
Tip: Multiple Athens locations; the Kifisia 1948 store is the founding bakery with the widest stock.
Worth the queue: Tsoureki bread at Easter
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 is the breakfast.
Tip: Stand-up counter only; closed Sundays. The morning pies fly out before 10:00.
Worth the queue: Spanakopita
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 and a Greek coffee.
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 on Misaraliotou in Koukaki has baked breads and pies in Athens since 1961, three generations of the Papadopoulos family with 30 daily fresh breads.
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 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 the bakery across generations.
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
Kora on Anagnostopoulou in Kolonaki Athens is the sourdough and viennoiserie bakery from Maria Alafouzou and Ianthi Michalaki, with morning croissants and a long bread list.
Tip: Weekend mornings sell out by 11:00; the morning sourdough loaf is the order to take home.
Worth the queue: Buttery croissant and morning sourdough loaf
