Venetis 1948 Kifisia is a bakery in Kolonaki, Athens.
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.
Editorially verified May 20, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Multiple Athens locations; the Kifisia 1948 store is the founding bakery with the widest stock.
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.
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.
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.
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.
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
The Black Salami in Exarchia Athens is the microbakery of Antonis Kazakos and Bruno Pezzia, three daily sourdoughs, focaccia and Roman flatbreads with flour.
Tip: The open kitchen at the back is the show; pastrami sandwich on the day's focaccia is the lunch order.
Worth the queue: Sourdough loaf with Bongiovanni Italian flour
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
