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Oct 11, 2010 07:37 AM

Oneg Heimishe Bakery Williamsburg; Amazing Chocolate Bread

Satmar Wiliamsburg is a bit slim pickings when it comes to food, except for this bakery. Amazing Chocolate bread, made with high quality chocolate swirled into a nice loaf. Its expensive (something like 15$ for a whole loaf), but worth it.

In addition they make a pretty mean Challah, and I believe its been debated on this board as one of the best in the city.

188 Lee ave (right near Rutledge)

I been coming here for over ten years. It may seem a bit unwelcoming from the outside, but everyone who works there is super sweet and loves to talk.

Here are two pictures from the bakery.

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  1. Do they also make a great rye and/or corn bread? It would be nice not having to go down to Midwood or Borough Park for a great rye.

        1. re: driggs

          Oooohhhh, chocolate babka!...Was wondering what the hell you were talking about with "chocolate bread"....Nice find.

          1. re: Silverjay

            Ha. should of just called it that, but my kids have known it as Chocolate Bread for over ten years. Its actually more bread like than most Babkas. Still a Babka is a Babka I guess

            1. re: driggs

              Was going to ask if this babka was as good as the kugelhopf at andre's, but then read the serious eats link and got my answer.

              have you had both? If so, what's your take? If Oneg's come close I'll try it--it's a lot closer and I don't get to andre's as much now that my grandma no longer lives nearby.

              Also, how are Oneg's rugelach? have you tried them?

              1. re: missmasala

                I have had the Kugelhopf at Andre's. I aint a big pastry fan, so was not as into it as the Babka. Thats me though. If you like croissants and the such, then kugelhopfs is probably for you.

                The Babka here is more of a chocolate loaf, less of a pastry than other Babkas.

                1. re: driggs

                  yeah the kugelhopf at andre's is like a babka and a croissant had a baby.

      1. I haven't tried this particular babka -- though I mean to now -- but for what it's worth, I've always been very partial to the chocolate babka made by Strauss Bakery on 13th avenue in Boro Park. Has anyone else tried it?

        Strauss Bakery
        5115 13th Ave, Brooklyn, NY 11219

        1 Reply
        1. re: motl

          I have had both, and prefer the Babka at Oneg; the quality of the chocolate is better. I find the Strauss Babka is a bit more like a pastry, less like a bread. Not my style, but some might prefer that.

          Both areas are fascination to walk around though, not just for food.

        2. I'd like to echo that earlier question by bobjbkln. Do you know, driggs, if Oneg Heimishe Bakery makes rye bread, corn bread, or, as our family used to call it, corn rye? If so, how does it stack up?

          2 Replies
          1. re: DaveCook

            Sorry, no they dont.

            Oh, here is a NYT article that mentions the Babka and some other places in the area.

          2. Sounds like what my family calls a kugelhopf (because my mom bakes it in a cast-iron kugelhopf mold that must weigh 10 lbs on its own, although I think genuine kugelhopf is something else), and most places call "kokosh," from da Hungarian, best translation I can think of is "cocoa'd cake," even though it's actually chocolate (the chocolate part is "wet," right, like a paste?).

            Being blessed to be a Hungarian daughter with a Hungarian mother and many Hungarian aunts, great-aunts, cousins, and honorary aunts, I don't know from store-bought kokosh, which I don't think I've ever tasted in my life, but when we make it, the chocolate yumminess is actually cocoa, sifted with sugar, spread out on buttered dough. The dough is rolled out flat and dotted generously with dabs of unsalted butter, then the cocoa-sugar mixture is spooned out over that. Sometimes we add chopped walnuts. All this yumminess turns into semi-melted chocolate when it's finished baking.

            Technically I supposed you could use margarine, but no one does because kokosh is a cake that's eaten with dairy meals (Sabbath mornings, mostly, in our family).

            I know the commercial cakes are made either "high," that is, with a yeast dough so they rise - I think that's the one usually labeled "babka." Then there's a flatter verson, dough rolled with the cocoa, it's only about two inches high at most. That one's usually labeled kokosh. I think it might be made without yeast.

            Our homemade kind is made with a yeast dough, of course.