In Chalandri, Bread BC is one of those bakeries that restore bread to the stature of true craftsmanship. Its creator, Periklis Vourthis—a film director who discovered, alongside the set, the quiet miracle of slow fermentation—chose the hard way in order to resist the “abuse” of bread by haste and additives. With bread & pastry chef Thanasis Stamoudis as his co-traveler—a new-wave baker with deep technical chops—they went to Copenhagen, tasted, compared, and came back with ideas and a belief in a bakery culture that puts ingredients and patience first.

Bread BC’s loaves are made from carefully sourced flours, free of additives, naturally leavened exclusively with sourdough, given time to mature slowly, and baked with care. The bread case fills daily with four core loaves:
• Before Christ Bread (“four ancient grains”) with buckwheat, flaxseed, teff, and three-kernel wild barley,
• a bran-rich whole-grain with seeds and whole barley,
• a high-rye country loaf,
• the City Loaf, a white wheat bread made with hard yellow (durum) flour.

Alongside them you’ll find a sourdough sandwich loaf and, on selected days, a stuffed hearth loaf with carob, walnuts, and cranberries. All irresistibly good—the crackle of the crust giving way to a lively, elastic crumb, bright acidity, and a clean, lingering finish.

The bakery’s identity was drawn with clarity. The space (architect: Sotiris Stamatopoulos) is bright and pared back, with bread in the spotlight and the lab visible through a large window where you can watch hands folding dough, scoring loaves, dusting flour across the bench. On the wall, a striking custom clay installation by the Anafis Gi ceramic studio—one hundred tiles, each different—pays homage to the uniqueness of every dough.

As a new-generation bakery, Bread BC also moves confidently in the realm of haute viennoiserie. The croissant dough is made with high-quality butter and a three-day process: classic butter croissants; filled versions with pastry cream or chocolate; riffs with pistachio; and savory takes with cheeses and charcuterie.

Daily, the shelf expands with cheese pie made on their own puff pastry, sourdough sandwiches using preferments, the beloved egg croissant with potatoes, quiche with spinach and cheeses—alongside cakes, bars with real chocolate, sweet tarts, cookies, and cream-filled buns. Coffee is specialty (by Roosters) and pairs ideally with the buttery richness of the viennoiseries.

Origin matters: flours from Mills of Thrace (including a stone mill in Alexandroupoli), stone-ground flours from the Netherlands, seeds from Crete, excellent German rye; for French-style doughs they prefer stone-milled flours from Italy. Every choice serves the same idea: bread that is clean, nourishing, and handmade.

Bread BC’s seasonal specialties capture classic holiday flavors, always made with thoughtfully chosen ingredients: familiar sweets in artisan renditions, festive-mood loaves, the already-beloved “Melomakarono Croissant,” and, of course, an exceptional Vasilopita to start the New Year right.

Bread BC doesn’t simply “reintroduce” bread—it reminds us why we fell in love with it in the first place.

Info: 59 Agias Paraskevis, Chalandri • Tel. +30 210 6851961 • breadbc.gr