The signature
Traditional
Warm bougatsa generously dusted with icing sugar and cinnamon — the classic done right.
Greek Bougatsa · Handcrafted in Melbourne
Bougatsa, the way Thessaloniki makes it.
Golden, paper-thin filo pastry wrapped around silky semolina custard — baked fresh each morning and dusted by hand. A little piece of Greece, brought home to Naarm.
100%Handmade, every tray
DailyBaked & dusted fresh
Est. 2026Greece → Aus tradition
Fresh from the oven
Handcrafted tradition. One recipe, carried from Greece to Australia.
Greece to Aus · Handcrafted Tradition · 2026
What is bougatsa?
A morning ritual from Thessaloniki.
Bougatsa (μπουγάτσα) is the breakfast pastry of Thessaloniki — sheets of hand-stretched filo pastry, baked until they shatter, wrapped around a warm semolina custard. It’s scored into squares, showered with icing sugar and cinnamon, and eaten with coffee while it’s still warm.
At Bougatsaki, we make it the old way. No shortcuts, no fillers — just butter, filo, semolina and time. Every tray is laminated, baked and dusted by hand.
- Hand-stretched filo — laminated for that signature crackle.
- Slow-cooked custard — silky semolina, gently spiced.
- Dusted by hand — icing sugar & cinnamon, always fresh.
Signature flavours
Pick your piece of Greece.
From the classic custard to our Aussie-loved twists — each one baked fresh and finished by hand.
Sweet & nutty
Honey & Walnut
Finished with Greek honey and toasted walnuts — a nod to baklava, made light and flaky.
Crowd favourite
Biscoff
Custard layered with spiced Biscoff crumble and a molten caramel drizzle. Unapologetically indulgent.
New
Nutella
Warm, flaky filo and silky custard with a generous swirl of Nutella. The one everyone fights over.
Greek Misu
A tiramisu, with a Greek soul.
A traditional tiramisu with a Greek twist — inspired by our Papou’s family recipe and made with authentic Greek flavours.
Pistachio Papi
Honey & Walnut
Greek Misu
The craft
Three things, done properly.
01
Laminate the filo
Thin sheets are brushed with butter and layered by hand, then folded into parcels so they bake up golden and crisp.
02
Cook the custard
Semolina, milk and a little vanilla are stirred low and slow until thick, glossy and smooth — never gluey.
03
Bake & dust fresh
Baked to order, scored into squares and finished with icing sugar and cinnamon just before it reaches you.
Greece to Aus
A family recipe, a new home.
Bougatsaki began with one idea: bring the real bougatsa of Thessaloniki to Melbourne — the kind you smell from down the street, the kind that disappears before it cools.
We bake it small-batch and trade it fresh at markets across the city, with a growing list of cafés and restaurants serving it too. Same recipe, same hands, every single time.
Kosta Kostidis
Founder & Baker
Our roots
Serres, Greece.
The background image is from Serres, Greece — the birthplace of our Papou and the region where our family recipe originates. Serres is also closely connected to the rich bougatsa tradition that inspired Bougatsaki.
Hungry yet?
Order for your café, cater your next event, or just find out where we’ll be this weekend.