A few years ago, during their first trip together to Tel Aviv, Sarah Amouyal and Emmanuel Murat discovered the babka and, as they explain, it was love at first sight, an incredible pleasure, an addiction, an obsession. In January 2020, they fulfilled the dream of opening Babka Zana in Paris, a Levantine bakery where they pay tribute to all mothers and grandmothers and where babka is their star product, although they also offer many other delicacies.
In 2022, Amoyal and Murat have decided to share the secrets of their establishment in the book, Babka Zana. The first chapter focuses on, what else, the babka which, as they themselves say, is “the contraction of Babouchka (grandmother in Polish) and an evocation of the folds of her skirt… to treat and console, this is their mission”. It includes recipes in different formats (cake, roll, and pie), and with different associations of ingredients, from chocolate and hazelnuts, to cinnamon and muscovado sugar, or pistachio and orange blossom.
Available in French at our online bookstore Books For Chefs, this book also dedicates sections to other sweets such as brioches, halla (traditional bread of Jewish origin without butter or milk), sandwiches, borekas (traditional Mediterranean puff pastries), and rugelaghs (small croissants made of brioche).