Chef Daniel Humm’s new vegan chocolate babka, created with Breads Bakery to support Rethink Food, captures the perfect ...

Why head to the bakery when you can make something even better at home? These cozy desserts deliver that same ...

What to do when a babushka-clad bubbe snatches the last babka out from under your nose? Consider kokosh, the babka-like Jewish pastry that deserves to be more than simply a second choice. "It’s ...

Babka three ways. With one dough recipe, make hazelnut chocolate babka with amaretti filling and chocolate glaze; cherry chocolate babka with black sesame and chocolate filling; and a black and white ...

Move over Cronut, the babka is here to replace you as the latest pastry obsession. The babka is so hot right now thanks to modern takes on this old school classic that are filled with Nutella, ...

But on the verge of opening her own Jewish bakery, Babkush just off Southeast Hawthorne, she’s found herself surrounded by the sweet braided bread, often filled with chocolate, fruit or cinnamon. “It ...

Three flavors of doughka (for now…), left to right: lemon and olive oil, Mexican chocolate and sticky banana. Photographs by David A.M. Wilensky. Get that stale hamantaschen flavor out of your mouth.

Bill Clark's pizza babka recipe went viral on social media earlier this year. While Clark wasn't the first to make it, he popularized this savory take on the baked good. Gadi Peleg, who makes NYC's ...

When Ayelet Nuchi worked as a pastry chef at Palo Alto’s Spago, she would often take fancy French desserts to her friends’ dinner parties. She’d treat them to whatever lavish tart or rich macaron she ...

Come Thursday, Dec. 13, Palo Alto will get its very own babkery: a dedicated babka bakery. Owner-namesake Ayelet Nuchi is opening Babka by Ayelet at Town & Country Village at 855 El Camino Real. On ...

In recent months, a homey Eastern European dessert has been garnering the sort of hysterical enthusiasm Instagramming diners typically reserve for Dominique Ansel’s cronuts, or the candy-colored ...

When Ayelet Nuchi worked as a pastry chef at Palo Alto’s Spago, she would often take fancy French desserts to her friends’ dinner parties. She’d treat them to whatever lavish tart or rich macaron she ...