What's Happening?
Lehamim Bakery's chocolate babka has been named one of the '25 baked goods you must try in New York' by The New York Times. The Tel Aviv-based bakery's babka, filled with chocolate and Nutella, has been credited
with sparking a 'babka renaissance' in New York. The bakery's version uses laminated dough, making it richer and more akin to a Danish or croissant. This recognition has significantly boosted sales, with the bakery now operating six locations across New York.
Why It's Important?
The recognition of Lehamim Bakery's babka by The New York Times highlights the growing influence of international culinary traditions in the U.S. food scene. This accolade not only boosts the bakery's reputation but also promotes cultural exchange through food. The success of Lehamim's babka could inspire other bakeries to innovate and experiment with traditional recipes, potentially leading to a broader culinary renaissance in New York and beyond.
