Old Town Bakery · Chania-Style Custard Pie
Bougatsa Chanion
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One Chania shop has made it the same way since 1924, when its founder — a shoemaker, not a baker — took over a bakery from a family displaced in the population exchange with Turkey.
A Crete-specific take on bougatsa, made with a mizithra-cheese filling rather than the sweet semolina custard more common in northern Greece, wrapped in filo and served hot with sugar and cinnamon. Old Town Chania's bakery counters serve it fresh from early morning.
Why it's made this way: Chania absorbed bakers displaced from Asia Minor during the 1920s population exchange, and the local mizithra-cheese version of bougatsa that resulted has stayed distinct from the custard-based style associated with Thessaloniki.
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