05/31/2026
Hey folks!
I wanted to discuss two big things before the next market.
You all have been thoroughly enjoying my Babka (and all of the other goodies) and while I was confident that my Babka was good, I knew that it could be great. As someone who strives for perfection, I am constantly experimenting with and changing my recipes. My goal for my Babka is to make a loaf that is dense, chewy and absolutely packed to the brim with delicious fillings. In order to do that I had to cave and add butter to my recipe. The texture that I wanted simply was not achievable with liquid forms of fat (oil) that I have been using in my recipes. Adding dairy also gives me the opportunity to greatly expand the types of fillings that I offer in my Babka which I am very excited about. White chocolate? Nutella? The options are endless! I received great feedback on my new recipe and I am ecstatic and eager to share it with you all. The Challah and beloved Hamentaschen recipes will remain unchanged and dairy free.
Secondly, because I am a newer vendor to the market and not technically full time, I do not get assigned to the same spot every week. So if you visit the market and I'm not set up where you saw me the week before, do a loop! I'm very likely just set up in a different spot. There are a ton of incredible vendors to explore so make sure you check them all out and wander the entire market.
Thank you everyone for your support, feedback and excitement along this journey. I couldn't do it without you!