Amy Basha is a senior award winning Weekend Notes writer with close to 60,000 article views.
She is passionate about life and loves to write about the many amazing experiences in our world.
Published September 20th 2018
It's Babka Time
Growing up in the States, I was lucky enough to have a Jewish stepfather and I was introduced to wonderful Yiddish cuisine. My Jewish grandmother often arrived from New York with the most incredible pastries, matzo ball soups and other Yiddish delicacies.
One particular pastry that stands out in my memory is the beautiful babka. Babka means "little grandmother" in Ukranian, Russian, and Eastern European Yiddish.
Chocolate or cinnamon is spread onto layers of dough and is tightly rolled, twisted and folded into a beautiful and intricate loaf of sweet bread.
Living in Sydney, I have not experienced much Yiddish food and have often missed it. Imagine my surprise as I was strolling through the Double Bay Market and I came across the most beautiful babka at Babka Baby.
All of my early childhood memories resurfaced as I remembered eating the babka baked with love by my Grandma Mimi.
Babka Baby is Sydney's best babka in town. The owner, Marque Owen, spent over a year perfecting the Babka recipe after he found the most delicious babka in New York. Located in a hole in the wall bakery in Brooklyn, the bakers would not let go of their tightly held babka recipe passed down for generations.
You can try this exquisite cake for yourself on Thursdays at Double Bay Market or Saturdays at King Cross Market. Get a whole one to bring into the office and share with your workmates, or be greedy and keep it all for yourself.
Either way it's Babka Baby and you're sure to be satisfied.