Estrella is a bakery in Thessaloniki.
Estrella popularised the bougatsa croissant, a cream-filled phyllo-pastry hybrid that sells out before 10am. The full pastry range spans almond croissants, custard danishes, and seasonal fruit tarts. The coffee is specialty-grade. Opens 08:00 daily.
Address: Pavlou Mela 48, Thessaloniki 546 22
Fleur in Pylaia opened in 2019 as Thessaloniki's serious naturally-leavened bread programme, with slow-fermented sourdough loaves, monastic-style breads and ancient-grain zea sitting beside French croissants and handmade macarons. Opens 06:00; second branch on Egnatia 127.
Zitari on Proxenou Koromila is Thessaloniki's foremost health-bakery, producing organic whole-grain loaves, seed-studded crackers, and no-added-sugar pastries. The clientele is largely residential; the bread sells out by noon.
A confectionery and pastry shop on Tsimiski focused on traditional Macedonian sweets including rose and mastic loukoumi, sesame halvah, and sugar-preserved fruits. The packaging makes it one of the city's best edible souvenirs.
Floros on Mitropoleos is a neighbourhood-baker format serving the pedestrian zone: koulouri, cheese pie, spinach pie, and standard Greek pastries from 06:30 until sellout. The pies are baked in a wood oven and the crust has the right brittleness.
The only proper zacharoplasteio (pastry shop) in Ano Poli, serving the Upper Town neighbourhood with traditional sweets, Greek coffee, and a handful of tables in the warren of cobbled streets near the Byzantine walls. Opens on local rather than tourist hours.
Bantis has produced Thessaloniki's most respected cream bougatsa from a marble counter near Dikastirion Square since 1969. Phyllo baked fresh every two hours, cold pastry cream, cinnamon shaker. Opens at 06:30. The benchmark for a city that takes bougatsa seriously.
