Cafés · 43 of the best in Athens

Kora

Sourdough bakery·Kolonaki·€

Sourdough & viennoiserie

Long-fermented sourdough and 72-hour croissants from a bright, tiled Kolonaki bakery.

A baker loading sourdough loaves into the oven at Kora’s bakery — Photo Credit
Image courtesy of © Kora Bakery

Wheat sourdough loaves on the display shelves at Kora — Photo Credit
Image courtesy of © Kora Bakery

A baker lifting freshly baked croissants from a tray at Kora — Photo Credit
Image courtesy of © Kora Bakery

Measuring laminated croissant dough by hand at Kora — Photo Credit
Image courtesy of © Kora Bakery

Kora’s tiled shopfront with yellow columns in Kolonaki — Photo Credit
Image courtesy of © Kora Bakery

Bread at Kora — Photo Credit
Image courtesy of © Kora

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The team at Kora — Photo Credit
Image courtesy of © Kora

About Kora

Behind a yellow-and-white tiled front on Anagnostopoulou, Kora bakes sourdough from nothing more than flour, water and salt, every loaf fermented for at least 20 hours. The viennoiserie takes up to three days, layered with high-fat French butter, and the fillings follow the seasons. Founded by writer Maria Alafouzou and pastry chef Ianthi Michalaki, it was one of the bakeries that taught Athens to queue for a proper crust. Come early for the croissants and leave with a loaf, which keeps for up to a week. Our advice: pair a rye sourdough with whatever seasonal Danish is on the counter and take it up to Lycabettus.