Menu of the Week

Naturally leavened babka filled with dulce de leche and toasted walnuts, braided by hand. The dulce de leche caramelizes at the edges while the walnuts add crunch to the soft, buttery crumb. Best served lightly warmed with afternoon coffee.

Naturally leavened babka with a buttery dough and milk and white chocolate chips between the layers. Every slice gets both: the milk chocolate brings deeper cocoa flavor, the white chocolate creamy, milky notes. Warm it for a few minutes and the chocolate melts again. Pairs well with filter coffee, espresso or black tea.

Naturally leavened Brioche Nanterre made with butter, free range eggs, milk and demerara sugar, finished with a hint of orange zest. The classic shape of joined rounds bakes into a silky crumb that pulls apart in strands under a thin golden crust. Ideal for French toast, toasting, or breakfast with butter and jam.

Naturally leavened babka with a buttery dough and milk chocolate chips folded between the layers. The sweetness is restrained, made to sit beside an unsweetened espresso. Warm it for a few minutes and the chocolate melts again.

Naturally leavened babka with a buttery dough rolled through layers of dulce de leche and milk chocolate chips. Each slice shows caramel spirals under a glossy golden crust. Warm it for a few minutes and serve with filter coffee or a short espresso.

Naturally leavened babka with a buttery dough and white chocolate chips between the layers. The white chocolate brings creamy, milky notes, and the golden crust asks for a slice while still warm. Pairs well with filter coffee, black tea or fresh berries.