Breads Bakery’s chocolate babka has been named one of the “25 baked goods you must try in New York” by The New York Times, which credited the Israeli pastry with igniting a “babka renaissance” now spreading from New York to Paris.
The Times described the Tel Aviv-based bakery’s creation—a buttery, soft yeast cake filled with chocolate and Nutella—as a turning point for New York’s pastry scene. “The babka, crunchy at the edges, springy and holding a molten chocolate and Nutella filling, was a revelation,” the newspaper wrote.
Before Breads’ arrival in New York, most babkas sold in the city were based on the traditional Eastern European Jewish recipe: dense, oil-based, and parve to keep kosher. In contrast, Breads’ version—developed by Israeli baker Uri Scheft—used laminated dough rich with butter, closer in texture to a Danish or croissant.
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