Photo: Dilyara Garifullina
If, like us, you want a taste journey that thrills the taste buds, crosses cultures and fashions without ever tiring... Venture into the Marais, where our team of sweet tooths reignites the Babkaian frenzy by choosing for you the best zebra buns.
Before announcing our top 5, a short reminder which takes us to the origins of Babka from Eastern countries and whose name is inspired by “Baba”, grandmothers in Polish. It was in the 90s that this traditional brioche rolled with cinnamon, almonds and dried fruits was given a new recipe to become the “addictive” chocolate and praline marbled brioche, to be enjoyed in all seasons.
The unexpected
Better known for its gargantuan and Instagrammable brunches, Season, a mecca for healthy and appetizing cuisine, is now treating us to a chocolate Babka which is about to become one of the best-sellers of this healthy coffee shop.
Slow-food fans will know how to wait until the weekend to savor this plump, generously filled and intensely golden brioche.
Season
1, Rue Charles-François Dupuis, 75003 Paris
Monday to Tuesday and Thursday to Sunday from 08:30 a.m. to 21 p.m.
Wednesday from 8:30 a.m. to 18 p.m.
Tel: +09 67 17 52 97
The exclusive
Bakery All about bread
Because we can't resist any longer, the secret so well kept by the regulars of this neighborhood bakery will be revealed to you... "All around the bread", which Maraisians and tourists love for its baguette "voted the best in Paris" and its crispy flaky pastries, has recently been making its marbled chocolate babka.
To know the flavor, we will have to be patient because this appetizing and golden brioche is only available on weekends, exclusively.
All about bread
134, Rue de Turenne, 75003 Paris
Monday to Friday from 6:30 am to 20:30 pm
Saturday and Sunday from 6:30 a.m. to 19 p.m.
Tel: +01 42 78 04 72
Florence Kahn’s babka with salted butter caramel and almonds
It is at Florence Kahn that you can go back to the historical origins of Babka. From its traditional recipe rolled with cinnamon, almonds and dried fruits to that with salted caramel-butter and roasted peanuts, or of course its soft and chocolatey zebra version, you will have the pleasure of “tasting as many Babkas as there are has grandmothers.”
On one condition, however, do not miss the Jewish holiday season of Rosh Hashanah and Yom Kippur Passover.
For the impatient, the Maraisienne institution specializing in Yiddish cuisine offers to order them all year round.
Florence Kahn
24, rue des Ecouffes, 75004 Paris
Thursday to Sunday from 9:30 a.m. to 17:30 p.m.
Tel: +01 48 87 92 85
Salatim’s chocolate babka
Generosity has made the reputation of Salatim's bakba, more precisely, its version overflowing with hazelnut cream and chocolate. It is from the oven of this modern canteen which has become essential for its Israeli specialties, that buttered babkas emerge, crispy and creamy, topped with still warm syrup.
Other more comforting combinations await palates fond of brioches with chocolate stripes and date paste or toasted in butter that calls for a second bite and more, because there will inevitably be affinities.
Salatim
15, Rue des Jeuneurs, 75002 Paris
Monday and Friday from 9 a.m. to 16 p.m.
Tuesday to Thursday from 9 p.m. to 17 p.m.
Tel: +01 42 36 30 03
Chocolate Babka The French Bastards
The wild young team at The French Bastards bakery quickly conquered cosmopolitan Parisians with its Franco-American pastries with ultra-gourmet and surprising textures and mixtures.
Their braided babka increases tenfold the regressive sensation that one experiences under the softness of the brioche dough with PDO butter and cream.
We love Ariaga 59% dark chocolate which adds character and roundness to its generous slices which we devour without moderation.
The French bastards
181, Rue Saint-Denis, 75002 Paris
Monday to Friday from 8AM to 20PM
Saturday 8h30 to 19h30
Text: Sandrine Maggiani
15.04.21
