One smell that inevitably assails your senses on Aristotelous Square is that of freshly-baked desserts, and no doubt you’ll be surprised, as you move throughout the city, by the number and variety of bakeries and patisseries that you find, each catering to a different aspect of the wide-ranging tastes of sweet-toothed Thessalonians.

Emmanouil Bezes is renowned not only for its meringue cookies, known as beze in Greek, but also for other delectable items such as baked quince or the meringue-and-crème-Chantilly dessert served in a glass. Mourouzis is an old-school bakery that makes delicious traditional diples (fritters) and other syrup-soaked delights, while Deligiorgakis on Aghias Sofias Street prepares excellent baklava enriched with chocolate, as well as loukoumi delights scented with bergamot or rose water. Over on Ionos Dragoumi Street, the Papadopoulos family has been churning out delicious loukoum for the past 50 years; the version that’s prepared with butter biscuits is its top seller. 

Blé is a classic French-style boulangerie with contemporary patisserie creations on offer at two outlets. The treats here are capable of bending the will of even the staunchest weight-watcher; the colors, textures and shapes alone will draw you in. Admit defeat and try the caramelized Belgian chocolate with Madagascar vanilla or the meringue balls with mango glaze.

For a cup of coffee and a sweet, we recommend the romantic Sugar Angel, which calls out to passersby with its seductive cake-filled display window. Sit down and enjoy a slice of red velvet cake, or try Copabanana cake made with chocolate mousse, caramel and banana. If you’re not that hungry, opt for a simple cup of java with a delicious butter biscuit. The bakery also specializes in custom-made cakes, which you can design together with pastry chef Angeliki Meimari.

Another great establishment, Choureal, is the result of the synergy between biologist Aliki and chemical engineer Miles, who created what is basically a choux boutique. They bake fresh choux every hour of the day and make their profiterole on the spot, using either cream or their own ice cream along with different types of chocolate for the sauce. Try, too, the chocolate éclairs or the Paris-Brest stuffed with cream.