elc team
TEMPS PERDU, the dough lab that links taste with memory and time, expands and takes its next step in the heart of Athens, at 2 Aksarlian Street – a quiet pedestrian walkway connecting Ermou with Karagiorgi Servias. It’s a spot where the city’s daily flow meets small moments of wandering, an ideal setting to welcome the brand’s signature aesthetic and philosophy.
Following our journey in Piraeus, where Temps Perdu was introduced as a living dough workshop celebrating time and the quality of raw ingredients, we continue to evolve with respect for authenticity, seasonality, and locality.
Chefs Giannis Vlassiou and Dimitris Dritsas, guided by their passion for dough and culinary creation, continue to shape a concept that blends tradition with a contemporary gaze. Discover HERE more about Temps Perdu, the Piraeus-born croissanterie by Yiannis Vlasiou and Dimitris Dritsas; a story of craft, memory, quality and its new home on Lekka Street in Athens
Athens audiences will now be able to enjoy Temps Perdu’s signature creations, including the aromatic cinnamon bun, the all-time-classic butter croissant, and the beloved ham & graviera.
At the same time, Temps Perdu introduce an important product development: three new sandwich options, each made with a different type of bread produced entirely in their workshop: Baguette with Drama pork leg and Ios wine preserve, Ladenia (focaccia) with Corfu porchetta and Cretan graviera and Bagel with smoked chicken and Cretan graviera.
Their breads are based on grains from Lemnos, which they bring to our space and mill fresh in their small stone mill. This way, each dough acquires its own profile, texture, and aromatic identity.
TEMPS PERDU remains a living laboratory of taste, where every product is created with respect for the time proper dough requires and for the quality that defines the brand.
With the new opening in the city center, the team continues to “regain time” through flavors that highlight memory, aesthetics, and authenticity.
Photo Credits: Yagos Papadopoulos
Branding: SAINT OF ATHENS
