A chocolate-y twist on our bakery classic!
We took our beloved swirly babka bun and gave it a homemade chocolate-y spin — crossing it with a pain au chocolat! We swirl our soft pastry dough with fresh cinnamon and Oaxacan chocolate that Jorge's grandmother makes just for us, bake it til golden, dunk it in our housemade vegan veggie butter, and crown it with maple sugar.
EXQUISITE.
What makes it a morning bun (not to be confused with our cinnamon rolls)
Donut-like swirls, crisp and caramelized outside, soft within — still baked in muffin tins and brushed with parsnip water for that signature glisten. This time, our classic orange-and-cardamom swirl gives way to something richer: cinnamon and Oaxacan chocolate straight from Jorge's grandmother in Oaxaca, the same chocolate used for generations of traditional Mexican hot chocolate.
The details
- Soft, laminated pastry dough
- Swirled with fresh cinnamon and Jorge's grandmother's Oaxacan chocolate
- Baked until big, swirly, and caramelized at the base
- Dunked in bakery vegan veggie butter, finished with a maple sugar crown
- Vegan, gluten-free, and allergen-free, like everything from our kitchen
Eating it feels like a hug
Somewhere between a pain au chocolat and your favorite cinnamon treat, with a little bit of Jorge's family history baked right into the swirl.
Organic Ingredients: cauliflower, bakery butter (cocoa butter, golden beet, turnip, cauliflower, bakery yogurt starter, beet lactic acid, sunflower, sea salt, amaranth), bakery vegan egg (amaranth liquid, sea salt, sunflower lecithin, golden beets, cauliflower, vegan cheese making whey byproduct), sea salt, maple, sprouted amaranth, golden beets, lemon, coconut sugar, cinnamon, white sweet potato, turnip, parsnip, Oaxacan chocolate.
