Chocolate babka: the swirled yeast loaf and how to choose one

Babka chocolate is a sweet yeast loaf in which a rolled sheet of enriched dough is spread with chocolate filling, cut lengthwise, twisted and baked in a loaf tin. The result is a soft, buttery crumb striped with dark swirls. This guide covers what babka is, the styles, how to slice and store it and how to bake one.

What is chocolate babka?

Chocolate babka is a twisted yeast loaf of Eastern European Jewish origin, filled with a spread of chocolate, sugar and butter. The word babka is Slavic and means grandmother, a name often linked to the loaf’s fluted shape.

Cinnamon babka is the older, simpler version. Chocolate babka became the better-known one after bakeries in New York made it popular. Exact origins are debated, and sources differ, so it is safer to say that babka developed in Jewish communities in Poland and Ukraine and travelled with emigrants.

How is babka made?

Babka is made by rolling out a rich dough, spreading it with filling, rolling it into a log, slicing the log in half lengthwise and twisting the two halves together.

1. Make a dough of flour, eggs, sugar, yeast, butter and a little milk or water, then let it double.
2. Roll the dough into a thin rectangle.
3. Spread chocolate filling to the edges.
4. Roll tightly from the long side into a log.
5. Chill the log for 20 minutes so it slices cleanly.
6. Cut the log lengthwise, turn the cut sides up and twist the halves together.
7. Place in a loaf tin, let it rise until puffy and bake at 175 degrees Celsius for 35 to 45 minutes.
8. Brush with warm sugar syrup while hot for a glossy top.

The syrup step is what keeps the crust shiny and the crumb moist for a day or two.

What is the difference between Russian-style and modern babka?

Russian-style babka is a tall, fluted, sweet bread baked in a tin, while the modern New York style is a twisted, deeply chocolate loaf with more filling and a syrup glaze.

Boulangerie Cheskie is described by MK Montreal Kosher as making Russian-style chocolate babka.

What does chocolate babka taste like?

Chocolate babka tastes of sweet, buttery bread with bittersweet or milk chocolate between the layers. The crust is lightly sticky from syrup, and the crumb is tender and springy.

Quality depends on the proportions. Too little filling gives a plain loaf with a faint streak of chocolate, while too much makes the layers collapse and turn heavy. A good slice shows many thin, even swirls from edge to edge.

How do you slice, warm and serve babka?

Slice babka with a serrated knife into slices about two centimetres thick, then serve it plain with coffee or tea or warm it briefly. Cutting from the end keeps the swirls visible in each slice.

• Room temperature: the best way to taste the full chocolate flavour.
• Warmed: 10 to 15 seconds in a microwave or 5 minutes in a 150 degree Celsius oven softens the filling.
• Toasted: a thick slice in a toaster or dry pan gives crisp edges.
• Dessert: a slice with ice cream or fruit.

How do you store babka?

Babka keeps for about two days wrapped at room temperature and for up to three months frozen. Refrigeration dries the crumb, so avoid it unless the filling includes cream cheese.

For freezing, slice the loaf first, wrap the slices in baking paper and then in a freezer bag. Thaw at room temperature for an hour and refresh in a low oven or toaster.

How can you tell a good babka?

A good babka is well risen, evenly swirled, soft inside and glossy outside. It should feel heavy for its size but not damp.

• Look for visible, thin layers of filling reaching the edges.
• The crust should be deep gold, not pale or burnt.
• The crumb should spring back when pressed lightly.
• The loaf should smell of butter and chocolate rather than raw yeast.

What goes into the chocolate filling?

Babka chocolate filling is a spreadable mix of melted or chopped dark chocolate, butter, sugar and sometimes cocoa powder. The mix must be soft enough to spread but firm enough to stay between the layers.

There are two common approaches. A cooked filling melts chocolate with butter and sugar into a paste, which gives smooth, even swirls. A scatter filling uses chopped chocolate and cocoa sprinkled over buttered dough, which gives pockets of melted chocolate and a more rustic look. Some bakers add cinnamon or a pinch of salt to sharpen the flavour.

• Dark chocolate: the classic choice, slightly bitter against the sweet dough.
• Milk chocolate: gives a sweeter, softer swirl.
• Cocoa powder: adds depth and keeps the filling from becoming greasy.
• Hazelnut spread: a modern shortcut, popular in home baking.

What are the other babka flavours?

Cinnamon babka is the main alternative, followed by fillings such as halva, poppy seed, cheese and fruit jam. The twisted shape and the syrup glaze stay the same.

For the recorded items of Boulangerie Cheskie, only chocolate babka is named in the sources.

What is the difference between babka and cinnamon roll dough?

Babka dough is richer than cinnamon roll dough and is baked as a single twisted loaf, while cinnamon rolls are cut into individual spirals and baked in a pan. Babka is also finished with sugar syrup, not icing.

Both start from an enriched yeast dough and a rolled filling. The cut-and-twist step is what gives babka its layered stripes, because the cut face of the log is turned upward before twisting. A cinnamon roll shows its spiral from the top, and the filling stays inside the coil.

Is chocolate babka the best-known item at Boulangerie Cheskie?

Chocolate babka is the item most often named for Boulangerie Cheskie, a kosher bakery on Rue Bernard Ouest in Mile End, Montréal. MK Montreal Kosher lists Russian-style chocolate babka first among its products, and no source on record gives a price or loaf size.

MK certifies the bakery, an attributed fact from the certifier. Local press reports that the bakery moved to 359 Rue Bernard Ouest in January 2026, while Google Maps still showed 272 on 14 November 2026, so check before going. The menu page lists the recorded items and the hours and location page notes that listed hours may predate the move. This guide is independent and takes no orders.

Common questions

For the address, opening hours and menu, see Boulangerie Cheskie in Montréal.

This article is general information from an independent guide, not from Boulangerie Cheskie itself. For the store’s current details see hours and location.