"Discerning babka shoppers may recognize Green’s three-sided cardboard containers, as it’s been rumored that the bakery supplies white-labeled babkas to many of the high-end grocers and restaurants across New York City. Green’s kosher babkas are pareve, meaning made without dairy, and distinct from the more croissant-like takes made with butter and milk. While the chocolate babka wins the popular vote, the sleeper hit is the cinnamon babka, with a bold flavor that may just win over a few cinnamon skeptics. The Hungarian immigrant-founded bakery’s industrial kitchen in South Williamsburg is a not-so-hidden secret for acolytes. Ask politely, and they may just sell you a babka straight from the source" - John Tsung, Eater Staff
AJ Levy/Eater NY
