Have had only one poor experience and it was with the recent Father's day Cinnamon Babka. Unlike the mothers day experience. The dough was braided in big puffy knots, essentially two braids; when realize Babka has many smaller braids, each rolled in cinnamon, and orange /lemon zest then loaf panned, proofed,baked, and iced. I bought two, and wound up throw the second one out. They had virtually no cinnamon or fondant icing, and were basically doughy and dry. Whoever is making them needs to think quarter coin size braids, and specific attention to making sure that the braids are 360 degrees all the way around seasoned and flavored. Try adding a raspberry swirl to the recipe and see how many compliments you get along with the added citrus zest. More fondant or apricot glaze to give it sheen, and maintain freshness will pay dividends.
Also, bring back the poppy seed Babka; lots of popyseeds, citrus zest, and a hint of cinnamon finish with fondant or apricoating.
The breads are peerless!
Although, I would like a more rustic and darker crust on the sourdough. Even a bit more sour would be better in my opinion.
I miss a childhood favorite since I'm from Brooklyn, New York, and grew up in a largely Jewish neighborhood with great kosher delicatessens with marvelous Pastrami sandwiches served on chewy onion Rye with caraway seeds inside the bread , and cornmeal on the underside or pan side of the bread.
Also makes killer toast!
Thanks Rhonda for fabulous breads. They have stolen my heart!
Bob @ Katys Smokehouse
Beck's makes bread tasty again!
Thank-you for warming our hearts and tummies with this delicacy.❤️
Fabulous, dense, moist, chewy loaf. Strong flavors hold up well to toasting and butter and marmalade. Really great combination of grains/seeds. I highly recommend this bread!
A great bread for avocado toast!