HOT OFF THE PRESS
"Look for flaky cheese sticks, well-burnished croissants and chocolate rugelach rolled into cornettes, as well as brownies, cookies, breakfast pastries, stuffied phyllo called bourekas, and fruit tarts."
New York Times
"As soon as the babkas emerge from the oven, which they do at least three times a day, they are bathed in sugar syrup, ensuring a crisp, burnished crust and a rich, chocolate-veined interior that remains tantalizingly moist for days."
New York Magazine
Time Out New York
"A finger-licking cross between brioche and a sticky bun, the sweet, swirled dough is laced with cinnamon and studded with plum raisins and crushed walnuts, moist in the middle with a sugary crust on top."