“Britain has some of the best milk in the world. The equipment and machinery I decided to bring from Italy, and for the know-how I brought one or two guys. So instead of bringing the product from Italy, I thought, I’ll import the experience and make it right here.”
Kneaded and twisted in her parents’ north London kitchen, Talia’s babkas are a far cry from the ones she grew up eating. A self-confessed “flavour maximalist”, she swirls her eastern European dough with generous amounts of cinnamon, chocolate, and tahini.
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