Naked Bakery Babka

TASTING NOTES FROM THE CURATOR

Made with a beautiful base of sourdough brioche, these babka breads are pillowy and fluffy. Even without the additions, it’s really just very good bread. And with the additions? Completely addicting.

• Rapunzel – Gorgeous braids weaved with delectable dark chocolate and candied orange; the perfect sweet bread
• ShiLin – A bread that will remind you of traveling across Asia, with its shallot sauce and cheese combination
• Demi – The indulgence you didn’t know you needed; this savory bread with black truffle and slivered garlic will get you hooked

PREPARATION AND PAIRINGS

Naked Bakery babkas are all bursting with flavor, and are incredible eaten on their own. They will also be brilliant paired with cheese, or smeared with a good butter.

THE RISE OF BRAIDED BREAD

The babka is a sweet braided bread or cake, made popular by the Jewish diaspora. It’s often compared to the challah, also a sweet braided bread. In fact, the babka bread was developed in Eastern European Jewish communities in the 19th century, by rolling extra challah dough with fruit jam or cinnamon, and baking them as a loaf alongside the challah.

The babka rose in popularity, particularly in the United States, in the 2010’s, when a popular Israeli bakery, Breads Bakery, opened in New York, and began selling their babka. They filled it with traditional fillings, as well as non-traditional fillings, like Nutella, apple, feta, and cheesecake.

Storage Instructions

Babka bread arrives to you chilled. They are made fresh in the morning and chilled for a few hours before sending to you. Best consumed upon arrival by reheating in the oven. If you intend to store for longer, place in fridge. Consume no later than a week.