A Beginner’s Guide to Babka
Published January 15, 2026
Babka is a rich, enriched Jewish yeast bread typically filled with chocolate or cinnamon, twisted into a striking spiral pattern, and baked in a loaf tin. It has become one of the most exported pastries of the past decade.
Origin
Babka originated in Eastern European Jewish communities as a way to use leftover challah dough. The chocolate version is the modern bestseller, but traditional fillings include cinnamon, poppy seed, and Nutella.
Who Put It on the Map
Uri Scheft's Lehamim Bakery in Tel Aviv is largely responsible for the modern global babka boom. His chocolate babka — with its laminated, pull-apart layers — inspired a wave of copycats in New York, London, and Paris.
Where to Try It
Lehamim (Tel Aviv), Breads Bakery (New York), and Marzipan Bakery (Jerusalem, for the rugelach cousin) are the three definitive destinations.
