Our Products
All our bakes are made fresh daily on-site. Browse below to find out more about our bestselling products.
Babka באַבקע
Babka (Polish for "granny") is a word used for a lot of different cakes. In Ashkenazic tradition it tends to refer to brioche dough stuffed with a sweet filling and coiled into a loaf or into a ring - called "cozonac" in Romanian. The folds of dough are said to resemble an old lady's shawl, hence the name.
The filling can be anything. We make the classic chocolate and cinnamon fillings daily (and, yes, we have seen that Seinfeld episode, you can all stop asking), but feel free to put in an order for anything else. Popular ones we've done in the past have been pistachio, poppyseed, and apple - but do let your imaginations run wild. Just don't ask us to put bacon in it - we're not going to do that.
Our regular babkas are milchig, but we can make a pareve (or vegan for that matter) version upon request.
Beigels בייגלך
The exact origin of beigels (which started being called "bagels" at some point - no idea what's going on with that mishegoss) is unknown, but they seem to have emerged somewhere in the Polish-Lithuanian Commonwealth around 1500, and quickly became a popular street food.
Dense, stiff dough is left to rest overnight, then shaped in a ring, boiled in barley malt extract, and baked quickly at a high temperature, giving the crust a distinctive sheen and chewiness. Best eaten warm, fresh and untoasted, but if they've gone cold they can still be spruced up in a toaster - just don't squash them, it's not a pannini for goodness sake.
All our beigels are vegan!
Challah חלה
Challah/Chollah (Sephardic and Askenazic pronunciations respectively) is the name given to bread eaten at Shabbat/Shabbos and other Jewish festivals. Strictly speaking, any bread can be challah - the word refers more to the occasion than any particular type of bread. However, a tradition emerged among Ashkenazic communities of using "zopf" as challah - long strings of enriched dough woven together in a braid or in a knot, depending on the occasion. This rich decorative bread has since become ubiquitous as challah across the Jewish world.
We regularly bake challah on Mondays, Wednesdays and Fridays, but accept orders for it on any day.
Our regular challah is pareve - but we can make a milchig (or vegan) version upon request.
Loaves
Our loaves combine white wheat flour with light and dark rye flours. Our regular loaves are: white, seeded, caraway rye, and dark rye. Do let us know if you'd like to order something else and we can give it a go. (Please, please, someone order a borodinsky!)
For thems as don't like sourdough (and yes, don't worry, it's ok not to like sourdough, you're safe here), we bake yeasted wholemeal loves on Tuesdays, Thursdays and Saturdays, and spelt bread, olive bread and baguettes on request. And spelt beigels - I mean, they're weird, but we'll do them.
But it's not all about the yeast. We also sporadically make traditional Scottish bran loaves (a kind of soda bread), as well as pão de queijo, a Brazilian gluten-free cheesy dough ball. Do ask if you're interested - both are delicious and mercifully quick to make.
Cakes
We make all manner of cakes. A few regular favourites like the miso cookies and hazelnut brownies, but generally cakes are done by rotation. Popular ones have been, date and walnut loaf, pistachio and lavender cake, and the mighty apple muffins.
We also make cheesecake. Fluffy baked cheesecake that's not too sweet. Come get some cheesecake. Order a whole cheesecake. Spend Shavuot in Babka just eating cheesecake. Cheesecake.
Coffee
Our splendid friends at Throat Punch Coffee provide us with excellent and unusual beans, our standards being a shamelessly bittersweet Indian robusta with a caffeine kick like a kangaroo made of coffee, and an easy going Mexican decaf - and yes, seriously, no jokes, the decaf is actually really nice
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