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Baba au rhum?

Pia | Oct 30, 200211:57 PM

Several years ago--and I still remember it wistfully--the best babas in the world were a mere 3000 miles away at the now defunct patisserie Bonte in Manhattan. These babas were cake-tender, but with body only yeast can give--so light that they might have floated away if generous amounts of butter and rum syrup had not held them down.

Is it too much to hope that somewhere in the Bay Area, a baba like this exists?

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