Welcome to babka heaven! Wooden shelves, unfinished walls and mirrors fill this Levantine bakery dreamt up by Emmanuel Murat and Sarah Amouyal, who pump out loud music and braided brioche all day long. One step away from their big workstation that’s covered in dough, you’ll notice an Ashkenazi treasure chest of a spread: chocolate-hazelnut babka, cinnamon rolls and lemon halva, along with rugelach, mini central European croissants with black sesame seeds. For anyone craving something savory, the house serves hallot (otherwise known as challah bread) topped with za’atar, rosemary and fleur de sel, or poppy seeds. A handful of sandwiches also get snatched up at lunchtime, like the Sabich with eggplant, tomato, tahini, or even the Reuben pastrami sandwich. // J.Pa.
Hidden gem: The decadent pistachio-orange blossom babka (€3.50).
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