Babas are yeast cakes shaped like mushrooms and soaked in hard liqueur and sugar. Similar to Brioche dough, these cakes ferment three times, creating a light, fluffy texture. To complete the process, the cakes are dried out for one day before being soaked. Since this is a time-intensive process, Babas are rarely made at home and instead purchased from specialty stores. The quality of the pastry is essential, as it absorbs the liqueur used. Generally, Rum is used to soak them, while regional liqueurs are a special treat. To enjoy them, simply turn the jar upside down before opening to ensure the cakes are fully covered in the liqueur. Cream or vanilla bean gelato are ideal accompaniments.

Net Weight: 580 g. / 1.27 lb.
Country of Origin: Italy

Babas are mushroom shaped yeast cakes, similar to Brioche, that are leavened 3 times before baking for a light, fluffy, and cloud-like texture. Quality pastry is key since it absorbs the desired liqueur. Rum is most common, with Limoncello and local liqueurs as a special treat. These Babas are soaked in a Limoncello Syrup made from lemons of the Amalfi Coast and enjoyed with cream or gelato. For best results, tip the jar upside down before opening.

Net Weight: 580 g. / 1.27 lb.
Country of Origin: Italy

Strega Babas are freshly soaked in the famous Strega Liqueur, "witches brew." Like Brioche, they are left to leaven three times and dried out before soaking to ensure a light, fluffy texture. Making them at home is rare, so they are usually bought from specialty stores. To best absorb a liqueur, it's essential to use high-quality pastry. Rum, Limoncello, and other regional liqueurs are famous, but Strega Liqueur is made from over 70 herbs and spices for an even richer flavor. Serve with cream or gelato and shake the jar before opening.

Net Weight: 580 g. / 1.27 lb.
Country of Origin: Italy