The history of baba began 300 years ago, and this cake is still popular. And the Pole Nicholas Stohrer improved the recipe. His pastry shop has been operating on rue Montorgueil in Paris since 1730. They still sell baba and, of course, other cakes. Work in the kitchen starts at 6 am. 25 people work here. Making dough for rum baba is an art. Pastry chefs also make eclairs, tarts and other pastries and...
