The Stolichnayan Bakery: an Easter Polish delight

Polish Easter Babka

Bringing freshly baked sugar free bread, The Stolichnayan Bakery is a  Russian bakery that is much more than it's humble outward appearance might let on. Before even hearing the sound of oping the front door to enter, the first thing one will notice are the many types of bread literally stacked on top of one another.

The Stolichnayan Bakery, despite advertising in Russian red letters on their front window, is an international bakery with an Eastern European focus. Along with it's selection, the bakery has quite the amount of customers, many of which come from different ethnic backgrounds.

The bakery offers an international taste, ranging from French begets, Polish rye, Italian ciabatta bread and more. Special meat-filled loaves are left toasting in clear oven, ready to sell for lunch. Remeniscent of the Daimond Bakery and a minature Porto's Bakery and Cafe, the Stolichnaya Bakery also presents an assortment of  deserts.

 

However, their most prized bread on the day was their Easter Polish Babka. As celebration of the coming holiday, the babka is only made once a year at the Stolicayan Bakery. It's also quit pricey, ranging up to $10 for a single loaf.


Shaped like a dormant volcano with a gaping gorge, the Easter Polish Babka  is rough and dry on the outside, but stuffed with creamy mixture of raisins and figs and other fruits.

However, not everyone will enjoy the taste of the babka. In fact, my own family was split with opinions. My mother, scrunching her face in disgust, blurted, "It sucks," at the first bite. I disagree. Although the fruit filling is unappealing to the eye for those who haven't grown up with this Polish tradition, it's an interesting mix of moisture and dryness. 

If you're curious, give it a try before Easter passes, or prepare to wait another year.

Little Egg Fance at Downeys towering Porto's Bakery and Cafe

Founded in 1960 by the humble hands of the Cuban immigrant Porto family, Porto’s Bakery and Cafe is one of Los Angeles’ more illustrious chain bakeries.

The one I visited in Downey was so grand that beside the two-story bakery and fountain is a sizable parking structure with available valet parking. Big businesses call for big parking lots.

And boy do they need it. Porto’s is stuffed corner to corner not only with breads, sweets, lattés, and lunches, but with customers ranging from all ages. According to employees, the maximum occupancy is 416 people. Smooth Cuban jazz plays in the stylish white-bricked bakery, though actually challenging though the chatter of all the people.

Customers wait in winding lines reminiscent of theme parks, only the rewards is not a thrill on Splash Mountain, but bread. Porto’s Bakery offers a staggering selection; their fresh smelling loaves are displayed in cupboards on the walls and sweets enclosed in a long glass counter. Their entire menu is available online.



An challa, or "Egg Fancy" is pictured at the right.

 One of the bread I tried was small egg bread called a Challa, though it was labeled as “Egg Fancy” in the bakery. From a distance, it appears to be a thick pretzel in the shape of a cartoon bone, but it’s actually a soft, smoothed loaf of bread with a brown crust that shines in the light sprinkled with sesame seeds.

The inside of the Egg Fancy is soft and white. However, the bread is also thick; there is not a single bubble of air to be seen. Also, there is something of a salty taste to this bread twist, and it goes great with margarine.

The Challa is a versatile bread with a convenient size for the individual great for breakfast, as a side dish, or even as a sandwich.  It’s also comes in long loaves that rival the length of one’s arm. I’d imagine this is one bread you wouldn’t want to toast.