Aroma Patisserie
Bakery · Palmers Green ·
Greek pastries, ice cream, bespoke cakes, koubes, loukoumades
Greek pastries, ice cream, bespoke cakes, koubes, loukoumades
"The twin hearts of the Cypriot community lie at the top of Palmers Green on the border with Winchmore Hill — a second outpost of the legendary Turkish-Cypriot supermarket Yasar Halim, and Aroma, a Greek-Cypriot bakery. The vast selection runs the entire spectrum of Cypriot baked goods from lounza sandwiches and halloumi village bread through to spanakopita and unending combinations of pistachio baklava. Quality is generally excellent if freshly baked and two things stand out as must-orders: first try koubes (cigar-shaped bullets of crunchy cracked wheat filled with spiced pork), and make sure to finish with loukoumades, drenched balls of fried dough sweetened with clove and cinnamon infused honey." - Jonathan Nunn
"Perhaps the most legendary Greek Cypriot bakery in London. For decades, Aroma has been supplying the community with syrupy sweets, bread, and impressively decorated cakes for christenings, weddings, and birthdays. Led by Andreas Ioannou, this family-run patisserie is well known for koupes, a Cypriot street food made of crunchy cigar-shaped bulgur wheat and filled with spiced pork or mushrooms, often bought in bulk for family occasions. In summer, locals line up for the rose-flavoured ice cream, and throughout the year, a box of loukoumades, fried doughnuts sticky with syrup and infused with cinnamon, make an ideal souvenir if the cargo actually makes it home." - Chris Cotonou
"Reeling through the entire spectrum of Cypriot baked goods from lounza sandwiches and halloumi village bread through to spanakopita and unending combinations of pistachio baklava, Aroma is one of the city’s best Cypriot bakeries. Quality is generally excellent if freshly baked and two things stand out as must-orders: first try koubes stuffed with sticky, herby pork, and make sure to finish with loukoumades, drenched balls of fried dough sweetened with clove and cinnamon infused honey." - Jonathan Nunn
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