“Bougatsa Doukas” is among the flavors of Thessaloniki that need no introduction. On the corner of Ethnikis Amynis, opposite the Central Library, from 1981—when grandfather Thanasis Poulios opened the first small shop—until today, with the third generation at the wheel, the business has evolved without ever losing the reason it became beloved: the authentic, handmade bougatsa with its traditional taste that makes it stand out.

Its story is deeply tied to the city. The grandfather, originally from Kilkis and experienced in the renowned “Xenia Hotels,” infused his first bougatsa with two things: technique and love. From that, “Greek Pie Alpha” was born—a small family business that soon stood out. With traditional pies, handmade dough, and carefully selected ingredients, it “won over” the residents of the area and the students of the ’80s and ’90s, many of whom still come today with their own children. After all, it’s hard to part with or forget a taste you grew up with and loved!

Investing in dough and new recipes
In 1985, the family created its first pastry and bougatsa workshop, and in 1998, in Axioupoli, Kilkis, they built the business’s privately owned facilities. Even today, all products are produced here, new recipes are tested here, and the know-how passed down through generations remains alive and unchanged. Now in the hands of the third generation, siblings Thanasis and Matina Douka continue to write the story of the family tradition in their own way.

Tradition, quality, consistency
Despite the passing years, their philosophy has never changed: tradition, quality, and consistency remain the three pillars of operation for this bougatsa workshop, which is now half a century old. Their long-term partnerships with suppliers and their pure, carefully chosen ingredients—aligned with the principles of the Mediterranean diet—make their bougatsa not only a delicious temptation but also a nutritious and balanced treat.

Today’s menu combines traditional flavors with new ideas. The classic, time-honored bougatsas—cream, cheese, spinach, minced meat—naturally remain among the top choices.
Their pies come in many different doughs: village-style, puff pastry, pizza dough, croissant, or brioche. Among their relatively new products, the authentic, handmade traditional kourou pie stands out—a flavor deeply loved by its fans, offered here in a version that will awaken memories.

The two siblings have also created the famous covered pizza in croissant dough, the “biftekopita,” the special pie with double sausage, and a range of puff pastries that are frequently updated and cover every flavor preference. Even the vegan bougatsa—initially launched as an experiment—has become extremely popular during fasting periods.

Coffees, milk drinks, juices—all are carefully selected to harmonize with the excellent product you choose to enjoy.

A day at the bougatsa workshop
Every day, on this corner of Ethnikis Amynis, in a neighborhood where generations have grown up, you’ll find the same familiar scene.
From 05:30 in the morning to 16:00 in the afternoon, workers, students, families, locals, and tourists stop by for a fresh bougatsa and a coffee to go or at the shop’s outdoor tables. At these tables, small neighborhood meetings unfold and passers-by pause for a delightful “Macedonian bougatsa,” chosen by some as an irreplaceable breakfast and by others as an almost full meal—something delicious to enjoy there or take with them.

At the center of it all are the people who surround “Bougatsa Doukas” daily, whom the owners invite to “taste tradition again,” the same tradition their grandfather began. Because when tradition is honored, it can’t help but be loved by all who try it!

Tip 1: “Bougatsa Doukas” operates daily, from 05:30 to 16:00.
Tip 2: You can order your favorite products, baked or frozen, through e-food, Box, and Wolt.
Tip 3: All doughs and fillings are produced exclusively at the family’s workshop. The business also supplies stores, food-service businesses, and catering companies in many cities. If you are interested in supplying your own shop with the workshop’s products or learning from their know-how as you open your own bougatsa and traditional-pie business, you can contact them using the provided details.