Barbarigos Patisserie,  is a sweet paradise, carrying on decades of tradition and passion for the art of patisserie. Founded in 1964 by the family’s grandfather, who brought cherished recipes with him from Smyrna, the patisserie has kept these flavors alive, passing them down through generations.

Each dessert created here is a journey through time, with flavors that evoke memories and emotions. This is the philosophy of the patisserie: to offer the world authentic tastes. The recipes from Smyrna are the cornerstone of Barbarigos’ success, bringing with them the tradition and heritage of a past era that lives on through each bite. 

Today, the third generation of the family manages Barbarigos, continuing this legacy with the same dedication and love.

Standout treats include handmade tsoureki, prepared using traditional methods, and the Smyrna-style ekmek. All recipes use 100% pure butter, avoiding margarine and palm oil, and fresh, local eggs, ensuring top quality and flavor in every creation. Lastly, Barbarigos is renowned for its exquisite truffle, which has become a must-try for dessert lovers in Heraklion.

The current manager, Joseph Barbarigos, grew up watching his father and grandfather working in the patisserie and learning the craft. 

His memories are filled with cherished moments and scenes of hard work in the workshop. 

These experiences taught him the value of dedication and persistence—qualities that still guide the patisserie’s operation today, honoring the past and keeping the sweet recipes of Smyrna alive.