bake - January 2018 - 8

cakesproduct success stories
new

Chocolate Babka
One signature item can do wonders for the success of your bakery, and for a
notable New York City bakery that item is babka.
The resurgence of babka's popularity in major metro areas like New York can be
attributed to a commitment to high quality ingredients and traditional techniques
that are practiced and perfected by bakers like Uri Scheft, one of the founders of
Breads Bakery in 2012.
Since the initial opening, Breads Bakery has expanded to three locations: its
original Union Square store, a Bryant Park kiosk, and a Lincoln Center location that
opened in 2016.
At Breads Bakery, babkas are baked at least three times a day. They are covered
in sugar syrup and feature a crisp, burnished crust. The rich interior remains moist
for days. In 2015, Breads Bakery won the unofficial title for "best babka" in New
York City.
Appealing to the convenience demanded by today's consumers, their chocolate
babka, which is made with dark chocolate and hazelnut spread, can be ordered
online for $14.95 apiece. Breads Bakery also makes a cinnamon babka ﬁlled with
cinnamon and raisins.
Jewish babka's history spans centuries and the width of the Atlantic, according to
Bread Through History. As a bread that has become an emblem of an immigrant
group, the humble babka's roots reﬂect the history both of the Eastern European
shtetls and the early 20th century Lower East Side tenements. How many deserts
can claim such a complex past?
Many theories cloud the origins of babka. It is the distant descendant of communion breads eaten in Slavic regions around Easter. Yet another explanation exists:
according to a 2009 article in The Atlantic, historian and food writer Lesley Chamberlain believes that babka came up from Italy, brought by Queen Bona Sforza of
Poland in the 16th century and developed into a Russiﬁed version of the typical
Italian pannetone.
Babka means "little grandmother" in Ukrainian, Russian, and Eastern European
Yiddish, according to Bread Through History. It is also known that babka was
likely because a version of babka could be made with leftover challah dough, making babka a delicious yet thrifty indulgence. The babka of the shtetls was quite
different from modern day babka. Instead of being ﬁlled with chocolate or cinnamon, the earliest Jewish babkas were probably ﬁlled with nuts such as walnuts
and seeds such as poppy.

08 < JAN 2018 | bakemag.com

JOHN UNREIN

adopted by actual "babas" (grandmothers) in the shtetls of Eastern Europe. Most

http://www.bakemag.com

bake - January 2018

Table of Contents for the Digital Edition of bake - January 2018

bake - January 2018
Editor's Note - THE FLAVOR ISSUE: bread with every meal
Contents
Management - Writing A Business Plan
New Product Success Stories - Chocolate Babka
Technical Corner - The Science of Sourdough
Practical Marketing - How to Share Your Story
Equipment Innovations - Oven Skills
Fresh milled, fresh roasted
HISTORICAL SIGNIFICANCE
The future of flavors
Passion to persevere
Chocolate and Decorating - Valentine’s Connections
Cakes - Fast Consumer Insights
Sweet Goods - Inspired by Honey
Breads - flatbreads on the Rise
Pastries - Unique PASTRIES
Foodservice - New Product Awards
Beverages - Organic Tea
Product Showcase
Classifieds
Ad Index
Formulation of the Month - formulation of the month pizza dough
bake - January 2018 - bake - January 2018
bake - January 2018 - bake - January 2018
bake - January 2018 - 2
bake - January 2018 - Editor's Note - THE FLAVOR ISSUE: bread with every meal
bake - January 2018 - 4
bake - January 2018 - Contents
bake - January 2018 - Management - Writing A Business Plan
bake - January 2018 - 7
bake - January 2018 - New Product Success Stories - Chocolate Babka
bake - January 2018 - 9
bake - January 2018 - Technical Corner - The Science of Sourdough
bake - January 2018 - 11
bake - January 2018 - Practical Marketing - How to Share Your Story
bake - January 2018 - 13
bake - January 2018 - Equipment Innovations - Oven Skills
bake - January 2018 - 15
bake - January 2018 - Fresh milled, fresh roasted
bake - January 2018 - 17
bake - January 2018 - 18
bake - January 2018 - 19
bake - January 2018 - HISTORICAL SIGNIFICANCE
bake - January 2018 - 21
bake - January 2018 - 22
bake - January 2018 - 23
bake - January 2018 - The future of flavors
bake - January 2018 - 25
bake - January 2018 - 26
bake - January 2018 - 27
bake - January 2018 - Passion to persevere
bake - January 2018 - 29
bake - January 2018 - 30
bake - January 2018 - 31
bake - January 2018 - Chocolate and Decorating - Valentine’s Connections
bake - January 2018 - 33
bake - January 2018 - Cakes - Fast Consumer Insights
bake - January 2018 - 35
bake - January 2018 - Sweet Goods - Inspired by Honey
bake - January 2018 - 37
bake - January 2018 - Breads - flatbreads on the Rise
bake - January 2018 - 39
bake - January 2018 - Pastries - Unique PASTRIES
bake - January 2018 - 41
bake - January 2018 - Foodservice - New Product Awards
bake - January 2018 - 43
bake - January 2018 - Beverages - Organic Tea
bake - January 2018 - Product Showcase
bake - January 2018 - 46
bake - January 2018 - Classifieds
bake - January 2018 - 48
bake - January 2018 - Ad Index
bake - January 2018 - Formulation of the Month - formulation of the month pizza dough
bake - January 2018 - 51
bake - January 2018 - 52
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