Discover The Nineteenth-Century New York Dessert That’s Still A Favorite At These Top 10 NYC Spots
New York City has sweet stories hidden in its history, and one 19th-century dessert has stood the test of time, charming generations of dessert lovers.
From elegant bakeries to classic eateries, these top spots continue to serve this treat with the same care and flavor that made it a favorite over a century ago.
Indulging in it today is more than a taste experience. It’s a delicious journey through New York’s rich culinary past.
1. Breads Bakery: The Babka Revival Headquarters
Israeli baker Uri Scheft single-handedly sparked NYC’s modern babka obsession when he opened shop in 2013. His chocolate version isn’t just good… it’s life-changing.
Warm from the oven, the babka here features Nutella-like spread melted between buttery layers that pull apart in mesmerizing ribbons.
The secret? They bake fresh batches throughout the day, so timing your visit right means catching one still warm.
2. Oneg Bakery: Williamsburg’s Hidden Treasure
Tucked away in Hasidic Williamsburg, Oneg feels like stepping into the 1890s. No frills, no fancy packaging, just pure babka perfection passed down through generations.
The cinnamon variety here outshines even their chocolate cousin, with a crumbly streusel topping that creates the perfect textural contrast.
Family-owned since forever, they still use the original recipes brought over from Eastern Europe, resulting in a denser, more traditional loaf.
3. Russ & Daughters: Lower East Side Legend
Four generations of babka expertise makes this iconic appetizing shop a must-visit. Their chocolate babka balances sweet and bitter notes perfectly, never cloying, always satisfying.
While most folks line up for their legendary smoked fish, the babka quietly steals the show for those in the know.
The shop itself feels frozen in time, with white-coated counter staff and the same fixtures they’ve had since 1914. One bite connects you directly to old New York.
4. Zabar’s: Upper West Side Institution
Nothing says “I’m a real New Yorker” like bringing a Zabar’s babka to a dinner party. This Broadway landmark has been serving their distinctive version since 1934.
Their babka stands out for its almost cake-like consistency and generous chocolate distribution.
The top gets slightly crisp while the inside stays impossibly moist. Locals swear by freezing half and reheating slices in the toaster oven… somehow it makes the chocolate even more gooey.
5. Orwashers: Old-School Craftsmanship
Founded in 1916 by a Hungarian immigrant, Orwashers brings serious artisanal credentials to their babka game. The texture here hits differently. It’s airy yet substantial.
What separates their version is the use of a traditional starter dough that gives a subtle tang, cutting through the richness.
The chocolate forms little pockets rather than swirls, creating treasure-like surprises in each bite. Their Upper East Side location still feels like a neighborhood secret despite over a century in business.
6. William Greenberg Desserts: Upper East Side Elegance
Society ladies have been picking up William Greenberg’s refined babka since the 1940s. This Madison Avenue institution brings uptown polish to the humble Eastern European treat.
Their cinnamon variety features a ribbon of spice so delicate you might miss it at first, then it blooms gorgeously.
The dough itself has a brioche-like quality, with a golden exterior that shatters slightly when sliced. Pair it with their famous black and white cookies for the ultimate New York sugar rush.
7. Kossar’s Bagels & Bialys: Lower East Side Time Machine
Stepping into Kossar’s feels like time travel to 1936. While famous for their bagels and bialys, their babka deserves its own spotlight.
The chocolate version here is less sweet than competitors, letting the dark chocolate’s complexity shine through. Locals know to request an end piece for maximum crunch-to-softness ratio.
The Grand Street institution remains refreshingly unchanged despite the neighborhood’s gentrification, serving their babka exactly as they did when pushcarts still lined the streets.
8. Michaeli Bakery: Israeli-New York Fusion
Former Breads baker Adir Michaeli struck out on his own in 2019, bringing fresh innovation to the babka landscape. His Division Street bakery turns out some seriously creative variations.
The halva babka here will blow your mind… tahini-based filling with crushed halva pieces creates a nutty, not-too-sweet experience.
The dough itself has a laminated quality, almost like a cross between babka and croissant. Weekend-only flavors like pistachio-rosewater and za’atar-cheese push boundaries while respecting tradition.
9. Gombo’s Heimishe Bakery: Borough Park’s Best-Kept Secret
Deep in Brooklyn’s Borough Park, Gombo’s serves babka so authentic you’ll think your great-grandmother made it. This cash-only spot caters primarily to the Orthodox community, not tourists.
Their babka comes in enormous loaves, with a drier, breadier texture than the trendier versions. The chocolate isn’t fancy single-origin stuff.
It’s that nostalgic, slightly waxy perfection that triggers childhood memories. No Instagram presence, no write-ups in food blogs, just the same perfect recipe they’ve used for generations.
10. Mia’s Brooklyn Bakery: New-School Respect
Sometimes innovation comes from unexpected places. Mia’s might be newer to the scene, but their babka game is strong enough to impress even the pickiest bubbes.
The secret weapon here is their sourdough-based babka, which brings a subtle tang that balances the sweet fillings perfectly.
Their rotating seasonal specials might include pumpkin-pecan in fall or strawberry-rhubarb in spring. The Clinton Hill location buzzes with energy, proving babka’s appeal spans generations and backgrounds.