Kora Bakery

At KORA we try to do the right thing whenever we can. An imperfect business in an imperfect world, we do our best to commit to deliberate choices about what we make, how we make it and how we run our business. One of the ways through which we mitigate our footprint is through a .05c fee for each of our paper carry bags. 100% of the fee is donated to , World Wildlife Fund in Greece at the end of the month.
Read more about our corporate responsibility on our website.

Trends may come and go, but croissants will never go out of style. Each batch is made carefully over the course of 3 days – we are worshippers of the painstaking process. Vive le croissant!

August is coming to a close, September is just around the corner and we’re getting back on track with our wholesome breakfast pots. Our Yogurt & Granola (wholefat yogurt, house granola and fruit compote) and Superfood Porridge (overnight oats, chia seeds, linseeds, almond butter and fruit compote), both make for an energizing breakfast!

Crispy on the edge, soft in the middle, our salted chocolate chip cookies serve as a pick-me-up any time of the day 🍪😉

Timers are back on as we re-open today from our summer break! Come by, say hi and get your pastries, bread and more 🥖

If you’re here in Athens this August, our Lemon Crush and Passionfruit Iced Tea are exactly what you need to tolerate the heat. Both are delicious and sweetened only with agave. Enjoy them as they are or as a cocktail base. 🍹

Our cheese torsade has become well-known in KORA’s inner circle as the perfect road-trip snack (despite the fact that you’ll have croissant flakes in every crevice of your car). Our special blend of pecorino, graviera, parmesan and roquefort is sprinkled on flakey croissant dough. The result: crispy and satisfying.

A classic we enjoy all year round – pain au chocolat! Made with quality French butter and both dark and milk Valrhona chocolate, our pain choc, like all our viennoiserie, takes around 72 hours to make from start to finish. 🌟

Shaping a sourdough bread is usually broken down into two steps – pre-shaping and final shaping. The pre-shaping step enables us to portion the breads into smaller pieces and adds strength to the dough, preparing it for final shaping. A period called ‘bench rest’ then begins where all the breads rest on the table in a beautiful honeycomb pattern. This rest allows the dough to be shaped tightly during final shaping without tearing. Every bakery has their own technique when it comes to final shaping – the goal is to add enough tension to the dough that it keeps its shape but not so much that the gluten becomes overly tight. If you’ve got your shaping down right, you’ve set yourself up for a fine loaf of bread!

For a refreshing summer lunch look no further than our zucchini and pistachio pesto sandwich.

We briefly marinate zucchini slices in lime juice, add roasted tomatoes, goat’s cheese and a generous smothering of our pistachio pesto - all on our bubbly focaccia. 😎

Meet our new seasonal pastry - Pain Suisse with pistachio and strawberry 🍓! In our pain Suisse, the crust of the croissant dough is cross laminated for extra crunch, revealing a soft pistachio frangipane and fruity strawberry compote. It’s truly delicious and we can report that during tasting trials everyone went back for seconds and thirds, and some of us, fourths.

KORA is looking for an Operations Officer to join us as we take our business to the next level! The right candidate will have excellent operational experience in the food production or ecommerce industry, inventory management expertise and experience with technical operating systems integration and oversight. Those interested please check the link in bio for a full job description with further details.

Ham and cheese. Perfect just the way it is. Slices of smoked foue and provolone cheese brightened by honey mustard, a little bit of iceberg lettuce for crunch, on our dinkel sourdough bread. Yes, please.

Ελάτε να δουλέψετε μαζί μας!
Η ομάδα μας μεγαλώνει και ψάχνουμε για ενθουσιώδη άτομα για να μπουν στην ομάδα μας! Αυτή την περίοδο δεχόμαστε αιτήσεις για τη θέση του Front of House. Εάν ενδιαφέρεστε να μάθετε περισσότερα ή να καταθέσετε την αίτηση σας, παρακαλούμε να μας στείλετε email στο [email protected] μαζί με μερικές λέξεις για εσάς!

COME WORK WITH US!
Our team is growing and we’re looking for enthusiastic individuals to join us! We're currently taking applications and enquiries for the role of Front of House.
If you'd like to know more or apply, please send us an email to [email protected] along with a few words about you!

Humans have a deep need for ritual. But there’s something hollow in our modern definition of it – elaborate skin routines, mediation, journaling and god forbid, ice baths – don’t quite cut it. Bread making, with all its 21st century accoutrements - mixers, timers and electrically powered ovens – is still an ancient process that repeats using the same steps every morning. One step leads to the next and then the next, like a carefully choreographed dance. Stacking bannetons to dry in a cooling oven is one of the last steps in the process, before the whole thing begins again the next day.

Our mortadella and goat's cheese sandwich is a balancing act of umami and flavor - mortadella is met with the sweet and sour of roasted tomatoes, the nuttiness of our house pistachio pesto and tartness of creamy goat’s cheese. Topped with mesclun greens and sandwiched (😉see what we did there) between freshly baked focaccia!

We like to reinvent the almond croissant every few months with seasonal twists and show the many faces of this decadent pastry 🌝 For the past few weeks we’ve been baking these beauties, which are filled with creamy almond frangipane, and have a chopped nut spine. This is your last week to try this version before a new nutty pastry takes its place. Can you guess what it will be? (hint: the pastry name consists of two words, the second of which is the same as a bank that collapsed in 2023…)

Egg salad sandwiches may not be very common here in Athens, but we love this simple and refreshing sandwich so much we insisted on having it on the menu! 🥚 We use free-range eggs, a light house mayonnaise with lime and chives and emmental cheese on our classic sourdough. A balanced, tasty meal for breakfast or lunch - you’ve got to try it!

Did you know that we've launched a new collection of sandwiches? We spent months searching for the right flavor combinations and high quality ingredients to deliver honest, delicious and interesting sandwiches for your lunchtime cravings. Today we're highlighting our truffle turkey, brie and green apple sandwich on wholegrain sourdough 😎

We’ve been making a version of a cinnamon bun since day 1 at the bakery. For those of you who have been with us from the very beginning you may remember a certain Morning Bun, which was made with laminated dough (aka croissant dough) and rolled in orange zest, cinnamon and sugar. Then we came up with Rye Cinnamon Rolls, which we loved deeply for two years. Well, we decided we could do even better. Our new Cinnamon Buns are fermented overnight and are slathered in the most delicious brown butter glaze. Try them today!

Crispy on the edge, soft in the middle. Our chocolate chip cookie has the perfect balance of milk and dark chocolate chunks, with a sprinkle of Maldon salt.

COME WORK WITH US!
Our team is growing and we’re looking for enthusiastic individuals to join us! We're currently taking applications and enquiries for the role of Front of House.
If you'd like to know more or apply, please send us an email to [email protected] along with a few words about you!

Ελάτε να δουλέψετε μαζί μας!
Η ομάδα μας μεγαλώνει και ψάχνουμε για ενθουσιώδη άτομα για να μπουν στην ομάδα μας! Αυτή την περίοδο δεχόμαστε αιτήσεις για τη θέση του Front of House. Εάν ενδιαφέρεστε να μάθετε περισσότερα ή να καταθέσετε την αίτηση σας, παρακαλούμε να μας στείλετε email στο [email protected] μαζί με μερικές λέξεις για εσάς!

Bread – it’s what this bakery is built on. And a food on which entire civilizations have been built, and without which they collapse. We have the honor of making it every day 🙏

Cheesy, umami, salty, crispy - our cheese torsade is made with a blend of pecorino, graviera, parmesan and roquefort. Our croissant pastry gives it the perfect crunch!

Did you know that coffee is now served until 6PM daily? Hope to see you for a late-afternoon pick-me-up!

Croissants are really hard to make. They’re time-consuming and not forgiving if you stray AT ALL from the recipe or process. They require vigilance, skill and consistency. There are times when the croissants have simply just worn us out, and in those moments we play a little game at the bakery. The game is called ‘Imagine what it was like to make these in the 1800s.’ Without the electric machines, without the air conditioning, without the temperature controlled refrigerator. Inevitably the thought exercise ends in meringues. Hand-whipping egg whites, for hours on end. This helps put things into perspective.

Often customers will ask us what our cardamom bun tastes like, and everyone has a slightly different answer. As cardamom is the star of the show, we often try to describe the spice itself – peppery, warm and citrusy are some descriptors. Like most spices, used to excess it can be overwhelming, but if you get the balance right, cardamom is a very pleasing and warming flavor that you need to try yourself - beauty is in the eye of the beholder (eater) after all.

You’ve probably seen stacks of what look like bowls from our bakery – these containers are actually called bannetons, and they are essential in our sourdough process. After our bread has fermented at room temperature and gone through shaping, it enters a process called cold fermentation when it’s moved to lower temperatures. Overnight, the wild yeasts in the bread slowly break down the sugars in the dough (making it easier for you to digest later) and they do all of this in our wood pulp bannetons. 👋

A slice of cake is a moment of celebration in daily life. Our loaf cakes make your day just a little more special, around 10% as we’ve calculated it. We keep our flavors simple and classic so you can focus on your precious break from reality instead of figuring out whether cherry and cilantro are a good combo. Try the satisfying tang of our Lemon Drizzle or look for hidden symbols in the swirls of our Vanilla and Chocolate Marble loaf cakes 🍋 🍫

A slice of cake is a small moment of celebration in everyday life. Try the satisfying tang of our Lemon Drizzle or look for hidden symbols in the swirls of our Vanilla and Chocolate Marble 🍋🍫