Rosh Hashanah Cake Combo
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Some restrictions applyA pair of “Best of New York” Babka – one filled with Granny Smith apples and almond cream, the other with signature chocolate hazelnut filling, and let’s not forget the Honey Cake – a black tea-infused spiced loaf cake sweetened with honey.
Born in Central Europe and elevated in Israel, the braided loaf-shaped cake known as babka is at its best in New York City—and now your home!—thanks to Union Square’s legendary Breads Bakery™. Shipped mere hours after they’re pulled from the oven and anointed with sugar syrup to ensure its crisp, burnished crust and moist interior, you can’t find better, fresher, or more crave-worthy babka than this! Breads Bakery™ bakes their iconic chocolate babkas all-day, every day, using cultured butter from France, Nutella, and Belgian dark chocolate chips, all of which are spread over the dough before braiding it into a traditional babka loaf.
Safta cake is a moist cinnamon honey cake with chunks of apple inside, and Breads’ version is as good as it gets.
This package serves 12-14 people and includes
- 1 Honey Cake (1 lb.)
- 1 Apple Babka (1 lb.)
- 1 Chocolate Babka (1 lb.)
- Each Babka and Honey Cake measures approx. 9″ × 3″
- Apples & Honey Not Included
- Babkas arrive fresh and ready to eat
- Enjoy your Babkas within 24 hours of arrival or freeze immediately for up to 60 days.
To Serve
- If frozen, thaw at room temperature for 2 to 3 hours, they will still taste delicious and fresh.
- For a special treat, warm for 3 to 5 minutes at 300° F.
- Enjoy!
- Honey Cake – Eggs, Sugar, Sunflower Oil, Honey, Inverted Sugar, Wheat Flour, Baking Powder, Baking Soda, Black Tea, Cinnamon, Nutmeg, Cardamom, Ginger, Cloves
- Apple Babka – Milk, Eggs, Sugar, Salt, Flour, Butter, Yeast, Granny Smith Apples, Pink Lady Apples, Almond Flour, Rum, Honey
- Chocolate Babka – Milk, Eggs, Sugar, Salt, Wheat Flour, Butter, Yeast, Nutella, Dark Chocolate
Contains: Wheat, Dairy, Eggs, Soy, Tree Nuts
"The Best Babka in NYC” - New York Magazine
"The Best Babka in NYC” - New York Magazine
