Deana Kartsagouli
We do not have to travel to Milan to get a taste of the fluffy and decadent panettone for the holiday season, since it is offered right here in Athens in many flavors, shapes and sizes. We promise, the furthest you’ll have to drive is to Piraeus and/or Glyfada.
Athens may not be Milan, however, every year, come December -and sometimes even earlier than that-, most of its bakeries and pastry shops fill with the aroma of slow fermented dough and candied citrus.
We are talking about the panettone of course! The fluffy, Italian staple that has taken Greek Christmas by storm, not only in its traditional citrus flavor. In many cases, chocolate, various pralines, apples, nuts and spices are added to the mix, as well as local ingredients so as to appeal to a wider clientele.
It is sold in supermarkets, delicatessens, pastry shops and bakeries. It adorns the windows of five-star hotels like the historical Grande Bretagne and its shop “GB Corner”.
Some come straight from Italy like the designer “Dolce & Gabbana” that can be found in shops like “Era nuts” (Kolonaki, Psychiko Ag. Paraskevi, Halandri, Glyfada and online). In this case, the box is as important, if not more, than the actual dessert, a luxurious gift for any occasion.
One of the most popular imported brands in the country is “Mito ΄21” which comes straight from Milan, but was created by a Greek pastry chef that resides there for the past 30 years.
“Infermentum”, the Verona based company whose products now appear in a few selected groceries and specialty shops, most notably “Takis”, the Koukaki based iconic bakery (Misaraliotou 14) is also a must-try. The founders prepare their own candied fruit in small batches, relying on the old French method that uses only water and sugar. The fruit retains a gentle clarity that carries through every slice and the texture feels almost like silk.
As for the panettone that are made here, by local bakers and pastry chefs, they really can stand next to their Milanese counterparts in any given day.
Discover five essential stops for exceptional panettone – from classic artisan bakeries to modern dough labs – and find the perfect festive sweet for the holiday season.
Temps perdu
We love places that put different neighborhoods on the map. That lead us off the beaten track, away from the center of Athens in search for something different. Something worth the exploration. This time, we have found that “something” in Piraeus, where almost a year ago pastry chef Yiannis Vlassiou and baker Dimitris Dritsas created their own special space. We have already featured them here in elcuture but this time the focus is exclusively the panettone. But NOW it 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.
The two co-owners prepare the citrus confit from scratch, cleaning and slicing approximately 160 kilos of fruit in the weeks before December. Their classic loaf leans on mandarin and lemon. A second version introduces chocolate in the form of a gentle ganache folded into the dough and two kinds of chocolate chips. The bakery sold out last season and expects a similar wave of demand this year. And so do we!
114 Karaïskou St., Piraeus, Tel.: +30 210 42 96 027 | 2 Aksarlian Street, Athens
La Linda Bakery
How far is Urugay from Milan and Greece? Not far since you can find a bit of its energy and gastronomy in Glyfada. We are talking about “Linda” the ultra modern sister-bakery of the one that Isabella Aquillina and her mother already own in their native Punta del Este in Uruguay.
Traditional Latin American baked goods, mixed with international and Greek ones are offered daily here, along with a fluffy, chocolate and orange filled panettone for the holidays. They are baked fresh daily so don’t miss out.
13 Kiprou St., Glyfada, Tel: +30 210 89 49 900
Rizos Elaia
Vasilis and Alexandros Rizos grew up in a family where baking was a way of life. Their father ran a small bakery in Koukaki. Their uncle was in the same trade, as well as several cousins. The family comes from Elaia, a village near Igoumenitsa known locally for its long tradition of skilled bread makers.
The bakery remains at its original address and it is where the two brothers continue the long preparation cycle that defines their panettone each winter. The recipe follows the Italian classic, with French butter, Italian flour and yolks, honey, sugar and salt. The process takes several days and requires steady attention.
Beside the traditional version with orange and rum-soaked raisins there are also loaves with chocolate, triple chocolate, white chocolate with cranberries and pistachios from Aigina, and one with small pieces of chestnuts. Customers can also request a white or dark chocolate glaze. Which one would you choose?
12 Matrozou St., Koukaki, Tel.: +30 210 92 49 527
Overoll
It has already been five years since Overoll first opened in the middle of the pandemic in 2020. What began as a small concept store by its three co-owners, Ioannis Kikiras, Alkiviadis Zervas and Spyros Pappas, has now become a successful franchise with its pink labeled stores popping up in most Athenian neighborhoods and suburbs.
During the month of December, in addition to its creatively filled savory and sweet croissants, the menu also offers panettone. Citrus fruit and raisins soaked gently in rum before mixing, while almond and hazelnut crumble sit atop of it. Try it and it will not disappoint.
27 Praxitelous St., Athens, Tel.: +30 211 41 98 151 | 10 Katsiouleri St., Chalandri | 1 Palaion Patron Germanou St, Aigaleo | 68 Eleftheriou Venizelou St., Erythraia | And other locations including Thessaloniki
Ourse
When renowned pastry chef Spyros Pediaditakis along with his business partners opened up their fine pastry shop in Ano Glyfada, nobody expected for it to attract so many clients from all over Athens in its unassuming and out of the way location. Except maybe him.
French patisserie in which the Crete native specializes (he was for a long time the pastry chef of the then 2-Michelin starred restaurant Spondi in Pagkrati), and optimum gelato is what one will find here, but special items are added during the holidays, among them the panettone.
There are two flavors to choose from. One with lemon and orange confit and another with dark and milk chocolate. And trust us, Spyros knows his chocolate!
Mystra 39, Glyfada 165 61, Athens
