Floros is a bakery in Thessaloniki.
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.
Address: Mitropoleos 37, Thessaloniki 546 22
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.
Elenidis in Panorama invented the trigona panoramatos, the crisp phyllo triangle filled with cold pastry cream that has become Thessaloniki's most iconic pastry. Three Thessaloniki locations; the Panorama original with hill views is the essential one.
Bougatsa Giannis operates on a unique schedule: open from 8pm until 3pm the following day, serving fresh cream and cheese bougatsa through the night. One of Thessaloniki's most loved late-night institutions, essential for a post-bar cream phyllo fix.
The central Thessaloniki branch of Elenidis on Tsimiski and Iktinou puts the trigona panoramatos within reach of anyone in the city centre. The format is the same as the Panorama original: crisp phyllo triangles filled to order with cold cream.
Koukos 1953 carries the city's most famous tyropita recipe, brought from the family bakery in Asvestochori to central Thessaloniki by the third generation. The Vogatsikou store across from the Metropolitan Church serves the classic small cheese pies alongside savoury pastries, salads, and desserts. Counter format, open from early morning.
