The Sweet History of the Oldest Bougatsa Shop in Chania

A substantial part of Greek culture is made up of the culinary traditions from the traditions passed down from one generation to the next. One such culinary landmark is the delicious pastry called bougatsa. A historic shop in Chania, Crete has been making it for nearly 100 years.

Bougatsa is a dish made with filo pastry and with fillings that can change from region to region. In some areas of Greece, bougatsa can even have savory filling, like meat.

In Chania, Crete, the most famous pastry shop, Iordanis Bougatsa has been baking fresh bougatsa on a daily basis since 1922. Through the years, the uniqueness of his shop has been published in endless food and travel magazines.

The Story of Iordanis

Iordanis Akasiadis and his wife, Ioanna, are the current owners of Iordanis Bougatsa. They carry with them a tradition that’s nearly 100 years old.

Iordanis’ great-grandfather was a baker who arrived in Chania from Ortakoy, a village near the ancient Greek city of Nicomedia, in Asia Minor. He was forced to relocate to Chania during the compulsory population exchange between Turkey and Greece in the early 20th century.

Upon arrival, he bought a bakery shop from a Cretan Muslim who also had to move during the population exhcange, but from Greece to Turkey.

The original shop was in the heart of the old town, on the streets of the knives, Maxaradika (Sifaka st.). Now the shop is in a more modern venue, just a few steps away from the Municipal Market of Chania.

Iordanis’ famous bougatsa in Chania

There is no other secret to the success of the historic bougatsa shop other than the fact that a traditional, tried and true recipe made with real, fresh ingredients makes all the difference.

Uniquely, Iordanis Bougatsa is not made with cream, in the traditional way, but with local cheese called myzithra.

The olive oil and the flour they use also come from Chania. Additionally, they only use handmade filo pastry produced in house.

This bougatsa only needs five ingredients: flour, water, olive oil, myzithra, and salt. Sugar is only added before serving it. Iordanis and his wife explain that, in fact, the name bougatsa does not stand for the dish in itself, but for the technique to work the filo dough.

Fillings, on the other hand, can vary from meat to spinach or onions, while some bakers in Greece serve it sketo (or empty). Iordanis now cooks only on one flavor but used to serve bougatsa with different fillings in the past.

Iordanis Bougatsa is on Apokoronou street, downtown Chania, and it’s open every day from 6 in the morning, when their oven starts producing this sweet treat every half an hour.

Many visitors come directly to the shop from the airport or the port for a delicious breakfast. Others, going to bed at about the same time after a night out, also pay a visit to Iordanis for a later night snack. They are open until 14.30 on weekdays and close an hour earlier during the weekend.


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