Originally, the leavened dough of the babka resembled a kugelhopf, a classic Eastern European cake. Traditionally filled with fragrant cinnamon, dried fruits, or almonds, the babka has evolved beautifully over time, now braided with indulgent fillings like chocolate, praline, and caramel.
The name babka comes from the words "babushka" or "baba," meaning grandmother or granny in Polish, Slovak, and Russian. This charming origin pays homage to the pleated skirts worn by grandmothers, which inspired the elegant curves of this braided brioche. Visually stunning, the babka’s distinctive marbling delights both the eyes and the palate.
The secret to the perfect babka lies in the artisanal technique of braiding the brioche. Creating a light, flavorful babka requires extensive kneading and optimal resting time to develop its signature texture. The braiding introduces breaks in texture that alternate between soft and crispy layers—this unique contrast is what makes babka, in our opinion, the best braided brioche.
At La Meringaie, we believe our babka is the best babka in Paris—but we’ll leave that judgment to you! Our babka features colorful, delicately sweet ganache and fillings, crowned with a touch of crushed hazelnuts, making it the perfect companion for your Parisian breakfasts. For an extra treat, pop it in the oven for 5 minutes, just like a king cake—it’s even better warm and fresh.