Babka

358 Brunswick St, Fitzroy
Phone: 9416 0091

There are certain things you don’t really like to admit. Especially if you used to live in the heart of Fitzroy. One of them is that you’ve never been to Babka. Well, I had that moment, and now it’s over.

Babka is something of a Brunswick St institution, a bakery cafe which serves up not only great baked goods, but as Alex of the MSG put it, “breakfast with a Russian influence”. We stopped in on a Saturday afternoon, around 3pm, and yes, breakfast was indeed still being served. It’s served until 6pm there. There was a bit of a wait for a table (there usually is on weekends) but it wasn’t too painful.


Bread for the table. It’s nice that they provide a selection of their breads; I particularly liked the seeded loaf (you can’t see it there, it’s hiding behind the big white slice!).

I ordered the lamb pelmeni, with a spiced broth, silverbeet and chilli. The little dumplings were good, but I’m more used to a Chinese dumpling, which is more about the filling than the wrapper. The silverbeet was nicely cooked – it still had some crunch to it – but the chilli was really quite superfluous. No heat whatsoever! They did look pretty, though.

Ms R had Maroussia’s dumplings, which were a mixture of mushroom and cheese dumplings, which came with a labne. I got to try one of the mushroom ones, which was a nice balance between earthy mushroom and the doughy wrapper.

Alex had the menemen – scrambled eggs with capsicum, fetta, parsley and mint. Not only pretty, but tasty to boot!

Ms J had one of Babka’s famous pies, and while I didn’t sample it, I know they’re famous for a reason.

Perennially popular, Babka’s one of those places it’s better to turn up to early-ish in the morning or later in the afternoon. Also, can e trickier fitting groups larger than four. If you just want to try the bread or the pies, they’re available for take away, too.

Babka Bakery Café on Urbanspoon

2 Replies to “Babka”

  1. I miss the pies. With so many choices these days, I hardly go back to a place multiple times. Bad penny!

  2. I know that feeling. It's the contradiction that's inherent in being a foodblogger, I think. To a dregree, you give up the pleasures of the familiar for the adventure of being intrepid and searching for new experiences.

    I wonder if we'll ever get tired of trying new things?

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