ABOUT PASHA
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. I sell babka directly from the unit every Friday and Saturday - I'd love to see you there soon!
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As well as selling from The Yard and doing markets, I also offer delivery and collections for preordered items every Wednesday, Friday & Saturdays, as well as providing wholesale babka to local cafes.
Hi! I'm Pasha and I started Small Batch Babka in early 2021.
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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!
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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.
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ABOUT BABKA
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.
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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.
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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.
