
When a man sidles up to you at a bakery and tells you to squeeze the babka, there might be a couple of things going on. Either he’s flirting with you in the universal language of carbs, or he’s pretty damned excited about finding the freshest cinnamon babka. We selected the most pliant loaf (none, he said, were more than a few hours old), and when I tried it I knew it was worth the exploratory squeezing. Read more…













