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.
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.