Every new culinary venture in Thessaloniki is more than welcome, especially when it comes to fresh and different flavors, such as those proposed by “Forest Pastry”, on the pedestrian street of Fragini Street, behind the Yahudi Hamam monument, where Komninon Street meets the area of Louloudadika. It has come to propose familiar yet “reborn” flavors, while its menu is constantly being enriched, with products that are hard to resist.

“Forest Pastry” was created by Dimitris Tsoukas, originally from Volos, Electrical Engineer in his basic studies and profession who, following his childhood memories, since he saw his mother cooking sweets and meals in the kitchen, decided to study at “Le Monde”, too. After working as a cook in various kitchens in Thessaloniki and Athens, alongside his main profession, he decided, a few months ago, to make a complete “turn” and work exclusively in the catering sector.

This is how ‘Forest Pastry’ was born, as just like when walking in a forest, attention is focused on the now and distractions are limited, so the aim is simplicity of flavors and combinations that make sense in taste, even if for old recipes or recipes from other traditions, which here “wake up” and stand out, even more. An example is the Swedish-inspired bun (sweet bread) recipe with cardamom, which places the latter in a leading role, something that is rarely found in Greek cuisine recipes.

Tastes familiar, but also different

The flavors at “Forest Pastry” are familiar, familiar, even if they do not come from the Greek tradition, since there is always a previous taste reference, for every product that appears in the window, thanks also to the influence from our childhood.

For Dimitris Tsoukas, such influences are the cakes and cooking that he used to deal with as a child, next to his mother, since in the kitchen he always found a safe space, where joy, fun and conversations prevail.

Brunch and breakfast suggestions

On the brunch menu, buns are the star, such as the one with cardamom, which we mentioned above, the one with honey, walnut and cinnamon or with white chocolate and roasted almond, delicious suggestions, ideal for the many early hours of the day and something that is not easy to find in town.

The breakfast part was also enriched with savory flavors, such as focaccia and pies, and thus the range of its taste proposals has become even more complete and satisfying.

The dessert menu

The dominant item on the dessert menu is pavlova, which here comes in different, delicious versions. Try it with crème patisserie and red fruits, with white chocolate ganache and peanut butter or as a banoffee and you will definitely come back!

The fruit tart is also special, always with seasonal fruit – sweets often result based on what each month of the year produces, such as the roasted quince with thick sour milk, served in an oat tart, which was released a while ago.

For lovers of classic flavors, there are always the chocolate muffins with espresso and meringue, the chocolatina with three chocolates, the cool panna cotta, the tiramisu – plain or twisted (like with pistachio praline), but also special suggestions, such as the fudge box mix – oat cookies with red fruit or orange and red fruit. During the festive seasons, we will find surprises and special sweets!

The drinks

Natural juices, tea in various flavors, chocolate and other drinks and of course all kinds of hot or cold coffee in collaboration with Roasters Kolektiva Coffee Roasters & Specialty Coffee, are also available daily at “Forest”.

Constant additions

The philosophy and basic rule of “Forest Pastry” remains the on-site preparation of each product, in the workshop operating in the pastry shop. Everything is made here, everything is fresh and the owner is always present. It is possible to see products from producers, such as honey, being sold as well.

Just as the roots of trees communicate with each other, so traditions communicate and remain alive, regardless of whether they come from Greece or a foreign country. “Forest Pastry” is coming to be another connecting link in the taste network of Thessaloniki and especially in its sweet part and it is very promising!