Bekarei - The Good Baking Company

Über uns

We, Paula Gouveia and George Andreadis, are the founders and creative heads of Bekarei. We’re united by our love for each other and the joy we find in making visions become reality and our passion for perfect products. Self-taught George is responsible for developing and producing the goods, Paula equips the branches and looks after staff and service.

Bekarei was selected to run for Germany’s Best Baker in 2014 and finished 6th out of 72 teams.

Our locations are:

Café Bekarei, Prenzlauer Berg - Dunckerstaße 23, 10437 Berlin
Portuguese-Greek café culture in Berlin: We bring our culture and our favourite delicacies into the neighbourhood of Prenzlauer Berg: Pastel de Nata and Galão, Tiropitakia, Tosta Mista and Tokyo Sandwich, New York Cheesecake, Lemon Meringue Tarte and Pão de Deus, crusty bread and fresh juices. And so much more.

Pastel, Kreuzberg - Wrangelstraße 44, 10997 Berlin
A real piece of Portugal in Berlin: We have the Portuguese’s favorite pastry: “Pastel de Nata” – the best ones outside of Portugal. We also offer our crusty Tosta Mista and excellent Portuguese coffee – prepared just like in Portugal.

Bekarei, Markthalle Neun - Eisenbahnstraße 42/43, 10997 Berlin
More recently, Bekarei was launched in Markthalle Neun in Kreuzberg. The city’s best Pastéis, alongside other Portuguese and Greek delicacies, can be found on offer there. 

Fábrica Berlin-Weißensee
11 staff from 7 nations – 1 master craftsman and 2 trainees alongside 4 trained Portuguese bakers – bake the legendary BEKABUNS there every day, as well as various bread loaves and rolls that get delivered to the most demanding clients from gastronomy and trade.

  • Ihr Ansprechpartner
    Paula Gouveia
  • Unser Motto

    We are Portugal, we are Greece and we are Berlin.
  • Typisch für uns

    It is our mission to create perfect baked goods – for happy customers who trust our products. We achieve this with people who like to work for us, with the best ingredients, and the firm belief that good things can always be improved.