Madagascar Babka

Jeffrey Finkelstein teaches you to make this traditional Jewish sweet bread that is often served for dessert or breakfast. While you’ll find versions made with oil, Finkelstein’s recipe uses butter, giving it better texture and flavor. The addition of Callebaut®’s Madagascar Single Origin Dark Chocolate makes it even more indulgent. Learn the ins and outs of making and baking a bakery classic, updated to appeal to the high standards of today’s client.
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Jeffrey Finkelstein

“I always had a passion for bread. The beginning of Hof Kelsten bakery was in my mom’s kitchen. I took over her fridge — it was filled with dough. Every night I would shape, mold, leave overnight, then bake every morning.” Born and raised in Montreal, Jeffrey Finkelstein is the founder of Hof Kelsten bakery. After attending the International Culinary School in New York, Jeffrey went on to work in Michelin-starred restaurants such as Per Se in New York, El Bulli in Catalonia, and Noma in Copenhagen, and with world-renowned chocolatiers like Oriol Balaguer. He came back to his hometown to open Hof Kelsten, where his focus is on traditional products made with high-quality, natural ingredients. From the beginning, the bakery provided Montreal’s top restaurants with what became known as the best breads in the city. Eventually, he was able to expand Hof Kelsten, and offer a selection of baked goods and savory items to guests in a storefront bakery and deli. His panettone is one of the best in Montreal.