Bread
Country Sourdough
Slow-fermented for 36 hours with stone-milled Greek flour. Crisp crust, open crumb.
€4.50Est. 1978 · Plaka, Athens
Baked at dawn. Gone by noon.
Three generations of bakers, one wood-fired oven, and the best sourdough in the old town. Come early — the good things never last.
See our bakes Our storyArtisan bakery in Athens
The Bakery Plaka Wakes Up To
Since 1978, Now Bakery has been one of the most loved artisan bakeries in Athens — a family-run shop on Ermou Street in Plaka where the ovens are lit at four in the morning and the shelves are bare by noon.
We bake slow-fermented sourdough bread, hand-laminated butter croissants, classic baklava and traditional Greek pastries like tiropita — all made with stone-milled Greek flour, French butter and thyme honey from Kythira. No frozen dough, no improvers, no shortcuts. Meet the bakers behind the counter, or read how three generations built the bakery from a two-table shop to the corner of the old town.
Whether you're looking for the best bread near Monastiraki, a morning pastry with Greek coffee, or a celebration cake for a special day — you'll find it here, baked the way it has been for nearly fifty years.
From our ovens
Signature Bakes
Everything is made by hand, every morning, with ingredients from the same Greek producers our grandfather trusted.
Pastry
Butter Croissant
27 layers of French butter, laminated by hand and baked golden every morning.
€2.80
Dessert
Classic Baklava
Forty layers of hand-rolled phyllo, walnuts and Kythira thyme honey.
€3.20
Savory
Tiropita
Feta and kasseri in hand-stretched phyllo, baked to a crisp golden shell.
€3.00
Dessert
Dark Chocolate Tart
70% dark chocolate ganache on cocoa shortcrust, sea salt and candied orange.
€4.20The craft
How We Bake
Four steps, repeated every single morning — because good bread doesn't take shortcuts.
01
Stone-milled flour
Wheat from small farms in Thessaly, milled on stone the old way so the grain keeps its flavour and nutrients.
02
36-hour fermentation
Our sourdough rests slowly on wild yeast. Time does the work — it develops the deep, slightly nutty taste our bread is known for.
03
Hand-shaped
Every loaf is mixed, shaped and scored by hand. No machines on the bench, just bakers who have done this for decades.
04
Wood-fired oven
The same oven Stavros lit in 1978, firing every loaf to a crisp, blistered crust you can hear when you squeeze it.
Good to know
Frequently Asked Questions
What makes your sourdough different?
Our country sourdough ferments naturally for 36 hours using wild yeast and stone-milled Greek flour. No improvers, no shortcuts — the same method our founder brought from the Peloponnese in 1978.
What time should I come for the freshest bread?
The first loaves come out of the oven when we open at 07:00, and the bakery usually sells out by noon. If you want the full morning selection, come before 10:00.
Do you bake for special occasions?
Yes — we prepare celebration cakes, bread baskets and pastry platters for birthdays, weddings and office events. Call us at +30 210 324 5628 at least 48 hours in advance.
Where exactly is Now Bakery located?
We are at 45 Ermou Street in Plaka, the old town of Athens — about a five-minute walk from Monastiraki metro station, right where Ermou meets the market.
Is your sourdough vegan?
Yes. Our country sourdough is made from just three ingredients — stone-milled flour, water and salt. The wild yeast does the rest.
Do you bake gluten-free bread?
We bake a small selection of gluten-free loaves on Saturdays. It sells out quickly, so call ahead at +30 210 324 5628 and we will set one aside for you.
Opening Hours
Mon – Sat: 07:00 – 20:00
Sunday: 07:00 – 14:00
Find Us
45 Ermou Street, Plaka
105 63 Athens, Greece
Call Ahead
+30 210 324 5628
We take orders for celebrations and offices.