Artion Bakery

Greek phyllo, syrup and breads

Artion Bakery Patisserie is the Astoria, Queens branch of the Artion family, a Greek bakery and patisserie rooted in New York City’s Greek culinary scene and identified by the brand as “Artion • Est. 2021.” Its clearest identity is pastry first: handmade, scratch-made Greek and Mediterranean bakes made fresh daily from traditional recipes passed down through generations. The defining signatures are spanakopita, bougatsa and baklava, which give the counter its most recognizable Greek shape. Spanakopita brings the savory phyllo side of the bakery, bougatsa points to custard-filled Greek breakfast pastry, and baklava covers the syrup-soaked, layered nut pastry end of the case. The wider selection also includes portokalopita, mini baklava, almond baklava, pistachio baklava, spinach pie, Greek breads, cookies sold by the pound, tsoureki, croissants, éclairs, tarts, artisan breads and custom cakes.

A casual bakery stop in New York City

The most accurate way to frame Artion Bakery Patisserie is as a neighborhood bakery-café rather than a formal sit-down restaurant. Co-founders Tony Tertiropoulos and Tom Zafiropoulos, also rendered as Antonis Tertiropoulos and Thanasis Zafiropoulos, are the named people behind the brand. The service model is counter-led: guests browse the bakery case, use a self-service approach where appropriate, or receive help from staff at the counter. Seating is part of the experience, with comments pointing to a bright, spacious interior, lots of options, and room to sit inside with baked goods. That makes it useful for a quick pastry stop, a coffee with something sweet, or a casual pause over Greek breads and cookies.

Order bougatsa first, then consider baklava and breads

Start with bougatsa if the goal is to taste one of Artion’s core Greek pastry signatures, then move to spanakopita for a savory phyllo order. Baklava is the obvious sweet follow-up, but the more specific reports around the bakery make it worth thinking beyond a single piece: mini baklava, almond baklava and pistachio baklava all appear in guest descriptions. Portokalopita, the Greek orange cake, is another named standout. For something more bread-like, look for Greek breads, tsoureki, artisan loaves, or peinirli, described in coverage of the Artion group as a golden, boat-shaped bread filled with melted Greek cheese and topped with a sunny-side egg. The pastry case can also run into croissants, éclairs, tarts, cookies by the pound and cakes, so an order can move from classic Greek phyllo and syrup into a broader patisserie box. Coffee is part of the bakery-café pattern too, with guests specifically calling out strong coffee alongside the pastry selection.