The Capital of Sweets

A journey to Thessaloniki always comes with a delightful reason – the signature desserts that define its character.

A vibrant and multicultural city, Thessaloniki has fused the flavours of East and West in its sweet melting pot. Desserts that became synonymous with the city, drawing influences from the Middle East, the Balkans, and Europe, were transformed here into a unique rendition bearing an unmistakable stamp.

More than any other city in Greece, Thessaloniki celebrates its traditional sweets, where old pastry shops thrive and evolve rather than fade away. This is where the first single-concept patisseries were born, created by young entrepreneurs who offer a fresh take on the city’s iconic desserts. These establishments have now reached Athens.

Behind each of these delights lies craftsmanship and a rich story. Fifty years ago, the Triantafyllidis family created Rodini, an almond-based treat inspired by the traditions of Rhodes, using their own recipe and a touch of originality. Over time, Rodini, with its velvety pastry cream wrapped in almonds, has evolved into countless flavours and variations. The Elenidis family, on the other hand, is credited with the iconic Trigona Panoramatos, a crispy, buttery, cone-shaped pastry filled with custard and soaked in syrup. In the 1950s, Giannis Elenidis found a way to transform Galaktoboureko, a dessert of custard baked in phyllo, into a hand-held, bite-sized treat.

The most famous meringue of Thessaloniki is also a family affair. At the Emmanouil Mpezes pastry shop, Argyris Chatziemmanouil keeps his father’s craft alive, using pure ingredients to create the city’s lightest and crispiest meringue – a hallmark for generations. As for Armenonville, it carries a more mysterious origin. No one knows its exact birthplace, and each patisserie that honours it has its own version. At its core, however, it remains a sublime semifreddo enriched with caramelised almonds. And the syrup-soaked sweets? Yes, you can find them across the Middle East. But none are as generously drenched and aromatic as those of Thessaloniki.

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TEXT : ELENI PSYHOULI