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Small Batch Babka began life as a lockdown delivery service. In January 2024, I moved from a home bakery into a unit in The Yard. The unit is mainly a baking space, but I sell babka directly from there a few times a month (and always the last Saturday of the month). Please check out my schedule to see when I'm next open at The Yard or subscribe to my newsletter so you don't miss out!

As well as selling from The Yard and doing markets, I also offer delivery and collections for preordered items every Thursday/Friday, as well as providing wholesale babka to local cafes.

Hi! I'm Pasha and I started Small Batch Babka in early 2021.

I'm an avid self-taught baker with a particular love of enriched doughs, like sweet buns and babka. Having eaten lots of babka when visiting the American side of my family growing up, I finally made my first loaf (using Ottolenghi's recipe in his book Jerusalem) about 8 years ago and haven't looked back since!

I believe things taste better when they're handmade with high quality ingredients. All my bakes are made with organic Shipton Mill flour, organic milk/eggs, unrefined sugars and other good ingredients. I try to make all the fillings for my babka from scratch too. 


For the uninitiated, babka (baked as a twisty loaf or buns) is a bread-like cake hailing from Poland and the Jewish communities of Eastern-Europe. It was brought over to America by immigrants in the 19th century where it became a staple of many Jewish bakeries and continues to be today. 

Traditionally, babka fillings were cinnamon or dried fruit. Chocolate (now considered a staple filling) was thought to be a mid-century addition, after Eastern-European Jews arrived in New York and could more easily purchase chocolate.

At Small Batch Babka, I like to go beyond the traditional to incorporate a range of fillings in my babka inspired by my dual cultural heritages, and love of food from all over the world. See my current babka menu here for what's on this month!


Picture by Steve Painter Food Photographer

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