Babka, a Cake Full of Love

Babka is a beloved Eastern European pastry that combines rich, yeasted dough with sweet fillings such as chocolate and cinnamon. It was originally made in the 19th century by Jewish homemakers in Poland and Ukraine, who used leftover challah dough and filled it with jam or walnuts. Later, especially in the United States, babka began to be filled with chocolate, which was more readily available in the New World.

What makes babka special is the technique of spiral twisting and dough lamination, which creates delicate layers and its signature moist, soft texture, similar to brioche or a French croissant. Today, babka is often given as a gift during holidays or on special occasions.

During the workshop, participants will learn not only how to prepare and shape babka, but also how to control fermentation, recognize the ideal dough texture, and adapt the recipe to different fillings. At the end of the workshop, we will indulge in a freshly baked, golden babka. Babka is more than just a dessert—it is a gift of love, a perfect gesture to delight those closest to you.

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Participants should gather 15 minutes before the scheduled time in the entrance hall of Center Rog. Please store your personal belongings in the lockers provided, as instructed by the mentor. Do not arrive late, as this disrupts the workflow. In case of delay, we unfortunately cannot guarantee entry into the lab.

The program is conducted in Slovenian, unless stated otherwise.

If the workshop is canceled, you will be notified two days in advance.

If you are unable to attend, fees are non-refundable, and rescheduling is not possible. However, you may transfer your spot to another person – please inform us at least 24 hours before the workshop via email at kuhanje@center-rog.si.

We look forward to your company and shared creativity.