Venetis 1948 Kifisia is a bakery in Kolonaki, Athens.
Editorially verified May 20, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Multiple Athens locations; the Kifisia 1948 store is the founding bakery with the widest stock.
4 hours
Discover the flavors of Greece through this cooking class with a market visit. Start the day with a trip to the market and, at the end of the lesson, enjoy the food yo...
3 hours
Taste an authentic Greek family meal during your stay in Athens with a class in cooking gyros. Leave formalities out, grab a beer or a wine from the fridge, and enjoy ...
3h 30m
Join us for a unique Greek experience that will take off your taste on higher level and immerse yourself in the mystery of the Artist Experience. You will become a dis...
Address: Leof. Kifisias 320, Kifisia, 145 64 Athina, 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.
Worth the queueSpanakopita
TipStand-up counter only; closed Sundays. The morning pies fly out before 10:00.
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.
Worth the queueLoukoumades with honey and cinnamon
TipClosed Sundays; the seated counter at the back is the destination, not the takeaway window.
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.
Worth the queueSour wheat bread and koulouri Thessalonikis
TipMorning bread out by 07:00; the koulouri Thessalonikis is the breakfast order with a coffee.
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.
Worth the queueStone-mill wholemeal sourdough
TipThe Pangrati branch holds the stone mill; the carob loaf is the long-keeper to take home.
The Black Salami in Exarchia Athens is the microbakery of Antonis Kazakos and Bruno Pezzia, three daily sourdoughs, focaccia and Roman flatbreads with flour.
Worth the queueSourdough loaf with Bongiovanni Italian flour
TipThe open kitchen at the back is the show; pastrami sandwich on the day's focaccia is the lunch order.
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.
Worth the queueBuckwheat low-gluten sourdough
TipMid-morning is the best window; the low-gluten loaves often sell out by lunchtime.
