A documentary film about the rise of a sweet bread
From Jewish bakeries in Eastern Europe to the artisanal bakery in your neighborhood,
cakes once made from scraps of leftover challah dough have become a global obsession.
The cameras haven't rolled as yet. Here's what we're chasing and how you can be involved.
Stories about and from the people who have baked, sold, written about, and loved BABKA.
A Slice of History
From late 19th century: Eastern European Roots
Ashkenazi home and commercial bakers create sweet yeast breads with leftover challah dough, adding jam or cinnamon, so nothing goes to waste....
1920-1950: Neighborhood Bakeries
Jewish immigrants to the U.S., and particularly in New York, establish small family bakeries that quickly gain in popularity, offering a "taste of home."
1950s onward: Expansion and Commoditization
Jewish-style chocolate and cinnamon Babka becomes a recognizable Jewish bakery item in American cities.
2000 - present: Going Mainstream
Babka appears on shelves of major supermarkets and shopping outlets, and is enjoyed in non-Jewish homes and restaurants as well.
2010s - present: Going Viral
Star pastry chefs reinvent Babka, and social media influencers are busy! Babka is a huge, trendy crowd-pleaser.