Rum baba: So good you won't want to share

We can't think of any nicer way to round out a summer day than with a rum baba.

Our rum baba is a small cake soaked in a syrup made with rum. It's topped with chantilly cream and fresh fruit. You will need a spoon, and you will definitely need your own because you won't want to share yours with anyone else.

Rum baba, or baba au rhum, have been popular in France for at least three hundred years. In the early 18th century, Stanislaus I, an exiled king of Poland living in the Lorraine region of France, brought back a Kugelhopf cake from the east. It had gone stale, and his patissier had the idea of soaking it in alcohol. Great idea! The rum baba was born.

We've had customers travel from Western Sydney to Mosman on the train and bus with an esky, just so they could bring a few home. Don't miss out - get them while they last.

Galette des rois: A January treat

In January, all across France, the pâtisserie displays are filled with a special treat called galette des rois - cake of the kings.

What is it?
At Le Breton, our traditional Galette des Rois is a flaky, puff pastry cake filled with frangipane — a sweet almond cream. 

Not only are they scrumptious, they have an added pleasure — the anticipation of finding out whose slice will contain la fève, a tiny charm hidden in the cake. (Chew your slice carefully.) The lucky winner becomes king for the day, which is why each cake comes with a paper crown.

In France the tradition of galette des rois goes back at least 700 years. The cakes are part of the celebration of Epiphany, the 6th of January, a religious feast day commemorating the arrival of the Three Kings to the manger when Jesus was born. The fève hidden in the cake was originally a fava bean.

The tradition may have evolved from a much older winter solstice festival where a king and queen were chosen for the day.

Today, galette des rois is eaten throughout the month of January and is simply a festive way to celebrate the new year with family and friends, regardless of religious background.

How to serve it the traditional way
Warm up your galette des rois in the oven; they’re yummiest when warm. Divide the cake so there’s one slice for each guest, plus one extra slice. The extra slice is the ‘part de pauvre’, the poor man’s slice, for any unexpected visitor or poor person who stops by the house.

To avoid conflicts and accusations of favouritism during the allocation of slices, traditionally the youngest child in the group hides under the table so they can’t see the cake. As the slices are plated up, the child calls out the name of the person who should receive that slice.

The person whose slice contains la fève is king for the day and wears the paper crown.

Order your galette des rois
We make them only in January, and it’s a treat too special to miss, so order yours today.
(02) 9969 9654