Thessaloniki bakes for the street, and the morning starts with bougatsa, koulouri and the city's beloved layered trigona. Bantis Bougatsa near Panagias Faneromenis and Bougatsa Giannis on Mitropoleos carry the savoury and sweet phyllo tradition, while Terkenlis 1948 on the Tsimiski and Aristotelous corner and Trigona Elenidis are the names locals reach for when it comes to syrup-soaked pastry. Koukos 1953 and Floros round out a deep bench of long-running confectioners across the centre and Panorama.
