ARH, what are the findings of the Jewish-style pastries mini-survey?
A vacation and subsequent emergency diet intervened,
but I did get to try Gertels cinnamon babka. Im now
torn between Gertels and Moishes as my favorite.
Gertels cake is somewhat softer, and may contain a
bit of egg. Their filling, while delicious, is not
quite so delicious as Moishes (read: not as similar
to the babka of my childhood), but there is far, far
more of it in each loaf. Gertels babka also contains
air pockets, as though its filling had shrunk away
from the cake during baking, which makes it more
crumble-prone. The air pockets are not a financial
issue, as Gertels sells by weight; nonetheless, I
think that theyre more expensive than Moishes.
The following are potential babka sources per New
York Neighborhoods (see my other postings in the
- Strauss, 5115 13th Av.
- Weiss, 5011 13th Av.
- Korns, 1278 49th St. (mentioned for babka)
- Shicks, 4710 16th Av.
- Traditional Kosher,123 Lee Av.
- Sanders Kosher, 159 Lee Av.
Interestingly, Ed Levine lists None as the best
babka in the baked-goods section of New York Eats.