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WELLNESSWEEK
Baigli
Weight:
700 g
Regular price
100,00 lei
Type
Gluten
Available for Wednesday or Friday pickup
Best consumed in 10 days
Those who know me know this already: my most loved, most rewarding product in our lab — the one that gets the most praise and has been our best seller for years — is baigli. Especially the poppy seed one.
There is something about it that feels deeply personal to me. That thin, delicate dough holding an almost audacious amount of filling. I hear it often: “You’re basically using the dough as an excuse to hold the poppy seeds.” And honestly — that’s not far from the truth.
When I first started making baigli, I worked with a fair, balanced ratio of dough and filling. But I wasn't fully satisfied. So I kept adjusting the ratio, slowly increasing the filling and reducing the dough, until the dough could barely hold it.
So I took one small step back.
The version we make today sits right at that limit: one more spoon of filling and the rolls would likely split while baking. And yet, despite being so generously filled, the baigli remains well balanced. You can still feel the tender dough while fully enjoying the richness of the filling.
Our baigli is made with an enriched dough leavened with sweet sourdough. The starter is fed over several days, multiple times, to develop depth of flavor and the right structure. After kneading, the dough rests overnight in the fridge, allowing aromas to develop and making it easier to digest.
Each baigli is then generously filled — with poppy seed or walnut filling, prepared from scratch using our own recipe — rolled, baked until golden, and slowly cooled before being carefully packed.
It’s a product that keeps exceptionally well and, together with our babka, is probably the one that travels the most — to other cities and even other countries. I love hearing customers tell me they’re visiting friends or family abroad, and the only thing they’re asked to bring as a gift is a baigli from our lab. I think that alone says everything about it.
A deeply comforting, authentic dessert — rich and generous, made with respect for tradition, patience, and balance, and meant to be enjoyed and shared with loved ones at any time of the year.
- White Flour
- Milk
- Eggs
- Butter 82%
- Lard
- Sugar
- Poppy Seeds
- Sunflower Oil
- Sourdough Starter
- Salt
- Eggs
- Gluten
- Milk/Lactose
- No dietary preferences listed for this variant
Regular price
100,00 lei
Type
Gluten
Available for Wednesday or Friday pickup
Those who know me know this already: my most loved, most rewarding product in our lab — the one that gets the most praise and has been our best seller for years — is baigli. Especially the poppy seed one.
There is something about it that feels deeply personal to me. That thin, delicate dough holding an almost audacious amount of filling. I hear it often: “You’re basically using the dough as an excuse to hold the poppy seeds.” And honestly — that’s not far from the truth.
When I first started making baigli, I worked with a fair, balanced ratio of dough and filling. But I wasn't fully satisfied. So I kept adjusting the ratio, slowly increasing the filling and reducing the dough, until the dough could barely hold it.
So I took one small step back.
The version we make today sits right at that limit: one more spoon of filling and the rolls would likely split while baking. And yet, despite being so generously filled, the baigli remains well balanced. You can still feel the tender dough while fully enjoying the richness of the filling.
Our baigli is made with an enriched dough leavened with sweet sourdough. The starter is fed over several days, multiple times, to develop depth of flavor and the right structure. After kneading, the dough rests overnight in the fridge, allowing aromas to develop and making it easier to digest.
Each baigli is then generously filled — with poppy seed or walnut filling, prepared from scratch using our own recipe — rolled, baked until golden, and slowly cooled before being carefully packed.
It’s a product that keeps exceptionally well and, together with our babka, is probably the one that travels the most — to other cities and even other countries. I love hearing customers tell me they’re visiting friends or family abroad, and the only thing they’re asked to bring as a gift is a baigli from our lab. I think that alone says everything about it.
A deeply comforting, authentic dessert — rich and generous, made with respect for tradition, patience, and balance, and meant to be enjoyed and shared with loved ones at any time of the year.
