At Babka & Krantz, the bakery which opened in December 2022 in Friedenau, the pastries come in both sweet and savory varieties. The concept: a blend of Eastern European and Israeli cuisines. The braided babka bread, for instance, reminds owner Marcin of visits to his grandmother. Marcin’s husband Sharar and his sister Rotem are from Israel, where a regional version of the bread – Krantz – rules. Running the cafe together, the dynamic trio are fulfilling a long-held dream. Besides taste and ambiance, sustainability is a top priority, with 90 percent of the bakes made using organic ingredients. Jewish-Israeli specialties include the in-house yeast dough, which rests for up to 48 hours so that the “fodmaps” – which can trigger food intolerances – are broken down.
For me, the highlights are the sweet hazelnut babka with creamy nougat cream and the savory Sabich bagel which masterfully blends the two cuisines. It’s seasoned with zaatar and topped with delicious aubergine and hummus, and like a traditional Jewish bagel, it’s made by soaking the dough in boiling water. With Babka & Krantz, Friedenau has gained what we all want and need: a comfort food haven.
Text & Photos: Luna Schaffron
Babka & Krantz, Hackerstr.1, 12161 Berlin–Friedenau; map
Tue–Fri 8–18h, Sat & Sun 8–16h
@babkaundkrantz
