The third generation of the family preserves the bakery’s authenticity untouched

Behind the wooden shelves stacked with loaves and rich aromas that transport you through time, Pnyka continues a tireless tradition that began in 1981 with Dimitris Kotsaris. In their workshop in Pangrati, an Austrian stone mill with slabs from Naxos takes on an almost ritualistic role, carefully grinding grains while preserving all their nutrients.

Their whole wheat bread—awarded for its excellence—is made with a mix of soft and hard wheat flour, barley, oats, and natural sourdough, without a trace of yeast or leavening agents. The result is a bread with a deep, tangy flavor and a firm, satisfying crust. It’s the kind of bread that truly nourishes you, that brings you back to childhood, to a time when bread wasn’t just a side, but the star of the table. At Pnyka, they insist on using grains from Greek fields, while also seeking out the finest global varieties.

From founder Dimitris, to his son Giorgos, and now to grandson Dimitris Kotsaris, the Pnyka family has maintained the bakery’s authenticity unchanged. The new generation does not alter the recipe—they respect it and evolve it with care and responsibility.

And if you taste even a single slice of their iconic whole wheat bread made with stone-milled flour, you’ll understand why Pnyka has earned its place among the most sincere guardians of Greek flavor.