About Now Bakery

We are a family of bakers, and we have been feeding the old town of Athens for three generations. To us, bread is not a product — it is a promise, renewed every morning at dawn.

What we bake

Our ovens run on stone-milled Greek flour, wild yeast, and time. The country sourdough ferments for 36 hours before it ever meets fire. Croissants are laminated by hand — 27 layers of French butter. Baklava is rolled every day with phyllo thin enough to read through, and finished with thyme honey from Kythira.

Where it comes from

We buy wheat from small farms in Thessaly, honey from Kythira and Ikaria, feta and kasseri from cheesemakers in Epirus. These are the same producers our grandfather Stavros worked with when he opened the first two-table bakery in Plaka in 1978. We know them by name, and we pay them fairly.

Who we are

Today the bakery is led by Eleni, the third generation, together with a small team of bakers who have each spent at least a decade at our bench. Every loaf that leaves the shop passes through at least three pairs of hands — mixed, shaped, and scored by people, not machines.

Our ingredients

Every bake starts with ingredients we can trace to a single producer. We have kept the same supplier relationships for decades — the kind that outlast contracts.

• Wheat — stone-milled flour from small farms in Thessaly
• Honey — thyme honey from Kythira and Ikaria
• Cheese — feta and kasseri from family cheesemakers in Epirus
• Butter — French churned butter for the laminations
• Olive oil — cold-pressed from Kalamata groves
• Chocolate — 70% couverture, single-origin from Madagascar

Sustainability

We bake in small batches, sell everything the same day, and give what little remains to local charities before closing. Our packaging is paper, our delivery boxes are reusable, and the wood for our oven comes from managed orchards. A bakery that wastes nothing is a bakery that respects everything.

Our promise

No frozen dough, no improvers, no shortcuts. If it wasn't good enough for our own table, it doesn't go in the window.