Photo: Konstantinos Stampoulis (Geraki) · CC BY-SA 2.5
Greek filo pastry filled with sweetened semolina custard, baked in trays and cut to order at the bakery counter, dusted with icing sugar and cinnamon. The breakfast pastry of Greek street life.
Bougatsa arrived in Greek cities with refugees from Constantinople and Smyrna in the 1920s, where the technique of paper-thin hand-stretched filo over a sweet custard had been an Ottoman tradition. Thessaloniki is widely credited as the modern Greek capital of bougatsa, but Athens bakeries adopted the format quickly. Ariston (founded 1910) on Voulis Street is the city's reference operator alongside Takis Bakery and Venetis. Eaten standing at the counter at 09:00 with a Greek coffee.
Ariston on Voulis behind Syntagma in Athens is the 1910 takeaway-pie counter where the spanakopita is the order and the bougatsa is the breakfast on the way.
OrderSpanakopita, cheese pie, meat pie
TipStand-up takeaway only; closed Sundays. Pies are warm out of the oven all morning.
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.
TipMorning bread out by 07:00; the koulouri Thessalonikis is the breakfast order with a coffee.
Ariston on Voulis behind Syntagma in Athens is the 1910 takeaway-pie bakery where the morning Greek coffee comes alongside the spanakopita on the counter.
TipStand-up counter only; closed Sundays. The morning pies fly out before 10:00.
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.
TipMultiple Athens locations; the Kifisia 1948 store is the founding bakery with the widest stock.
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