It was the confidential little sweetness of Eastern Europe; a chocolate marbled brioche that was crispy, soft, and creamy all at once. But the silky babka has since invaded Paris, and with as many recipes as there are Jewish grandmothers, we're sharing our favorite spots to savor this delicious happiness that knows how to warm our hearts so well.
The freshest: Babka Zana
This new address in the heart of South Pi is bound to make some noise. Just opened by Sarah and Emmanuel, the two food lovers called upon pastry chef Benoît Castel, with whom they worked together for months to develop the perfect brioche recipe. A babka that is finger-licking good.
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Babka Zana
65 rue condorcet - 9e
The most indulgent: Maafim
The chef of the now mythical Salatim, Yariv Berreby, celebrates his grandmother's recipe to be enjoyed at his sweet address; generous waves of a braided brioche filled with dark chocolate, drizzled with syrup and sweetened with date paste. So incredibly melt-in-your-mouth! And for those who like to do things right: pair it with a delicious mint tea.
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Maafim
5 Rue des Forges - 2e
The most traditional: Florence Kahnn
At this famous Yiddish caterer on Rue des Rosiers, babka is sacred! So we savor the two unique recipes - with almonds or with almonds and chocolate - only during the Kippur, Passover, or Rosh Hashanah holidays. For the impatient or true gourmands, it is always possible to order it and we challenge you not to take a bite before getting back to your apartment...
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Florence Kahn
24 rue des écuffes - 4e
The most generous: mamiche
In just 3 years, Mamiche has become the addictive bakery of the neighborhood. Mamiche, Mamiche, Mamiche... this sweet name rings in the ears of Bonbon every Friday morning during a competitive breakfast where we don't hold back. We indulge in kilos of their ultra chocolatey babka. Impossible to resist.
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Mamiche
45 Rue Condorcet - 9th
32 rue du Chateau d'Eau - 10th
The most original: Adar
In the heart of Passage des Panoramas, we revisit the Babka by offering unique flavors that vary according to inspiration; coconut-date, poppy-apple or even coffee-mandarin. A good alternative if you have already tasted all the babkas in the capital and if you are not yet satisfied.
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Adar
49, passage des Panoramas - 2nd