A babka is a sweet, yeast-leavened bread that originated in the Jewish communities of Poland and Ukraine. The name comes from the Polish and Yiddish word babka, meaning grandmother or little grandmother,  perhaps because the twisted shape resembles the folds of a skirt, or because it’s a bread made with care and tradition.

At Baking Lab, we sometimes bake a vegan poppy seed babka on Thursdays. Join us for a special Thursday Baking Lab experience where, alongside baking bread, you’ll also learn the art of making our vegan poppy seed babka.

The “secret” of poppy seeds lies in their delicate balance: a slightly sweet, nutty flavor with just a hint of bitterness — for some unforgettable when freshly ground. Combined with soft, enriched dough, this creates a babka that is both indulgent and nourishing.

Baking Lab Experience Thursdays (Babka)
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Baking Lab is featured in the Switch To Whole Grains campaign, an initiative that highlights the benefits of whole grains for nutrition, well-being, and sustainability.

When we talk about whole wheat, we mean flour that still contains the dietary fibres, proteins, and minerals naturally present in the grain. These nutrients are concentrated in the bran, the grain’s outer layer. But what role does this layer play in nature, and why does it matter for us as bakers?

As our baker and teacher, Ferdinand, explains: “In our society, we throw away food too easily because we value it less than we used to. With our workshops, we want to re-engage people with artisanal crafts, help them (re)discover their passion for baking, and explore the deeper meaning behind each step of the process.”

Read the article here

Check our sourdough workshops

Switch to Whole Grains” is part of the Food Facts for Healthy Choices initiative.
https://www.eufic.org/en/