You Don’t Know Babka Until You’ve Tried This Babka
If you think babka is just a sweet yeasted bread swirled with chocolate or cinnamon, then get ready to have your mind — and palate — blown.
After months of delays, Babka by Ayelet finally opened its doors two weeks ago at Palo Alto’s Town & Country Village to serve up babka in a variety of flavors, both sweet and savory.
Made by Israeli-born Ayelet Turgeman Nuchi, a former private chef on the Peninsula, this Eastern European specialty bread has been transformed.
Yes, you’ll find chocolate and cinnamon ones. But also Nutella, halva, raspberry-cheese, tomato mozzarella, butternut squash, and more.
Nuchi let me try a couple of her amazing creations while she was still building her bakery. What surprised me most was the texture of her babkas — much more cake-like than bread-like.
Why did Nuchi start this unique bakery centered around babka? Find out in my story in Silicon Valley Magazine.
Wow, that’s a lot of babka flavors! It’d be hard to just choose one to take home. 😉
Thanks for the news Carolyn.
Most of babkas are too dry for me that’s why you eat it with hot tea.
How do these taste?
I’ll definitely visit to try it.
Lina: These are super moist! You’ll have to let me know what you think when you try them. 😉