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The Babas de Saint-Malo
The Babas de Saint-Malo: A Malouine Story
The Babas de Saint-Malo were born from the passion of Luc Mobihan, a Michelin-starred chef from this historic maritime city. Saint-Malo, a port steeped in exploration tradition, inspired the house to reinvent a classic French pastry: the baba. Traditionally known as a rum-soaked savarin, the baba has traveled through the centuries, influenced by international and local flavors.
Luc Mobihan's encounter with the baba dates back to his training years, where he was captivated by the dessert's richness and flexibility. Wanting to modernize this pastry, he created Les Babas de Saint-Malo in 2017, a house dedicated to reimagining the baba, with each ingredient meticulously selected to offer a unique taste experience. In this spirit, the babas are crafted as culinary journeys, blending Breton expertise with flavors from around the world, such as Marie-Galante rum, Limoncello, or Scottish whisky.
Artisanal Expertise and High Quality
The Babas de Saint-Malo place a strong emphasis on quality and craftsmanship. In their workshop, located in Brittany, each baba is carefully made using a meticulous artisanal process. It all begins with the preparation of the savarin, a light dough that is soaked in alcohol. This soaking step is essential, as it allows the baba to reveal its complex flavors while retaining a moist texture.
The workshop uses only the finest ingredients. For example, the rum comes from the Domaine de Bellevue in Marie-Galante, known for its rich aroma and depth. The vanilla comes from Madagascar, celebrated for its delicate and sweet notes. Each baba is thus the perfect blend of quality ingredients and artisanal expertise, offering a subtle balance between tradition and modernity.
Luc Mobihan and his team carefully select each ingredient, ensuring that every baba is an invitation to a gustatory journey. This attention to detail and the choice of ingredients has made Babas de Saint-Malo a house renowned for its quality and authenticity.
The Reinvented Traditional Baba
- Marie-Galante Rum and Madagascar Vanilla Baba: This baba combines the intense character of Marie-Galante rum with the sweet softness of Madagascar vanilla, creating a perfect balance between strength and finesse. It’s ideal for pairing with exotic fruits or homemade ice cream.
- Limoncello and Corsican Lemon Baba: This version evokes the sunny aromas of the Mediterranean. Soaked in Limoncello and enhanced with candied lemon zest, this baba is perfect for a light, refreshing summer dessert.
- Scottish Whisky and Indian Coffee Baba: Marrying the deep flavors of Scottish whisky with the robust notes of Indian coffee, this baba is more intense and perfect for those who enjoy stronger, bolder desserts. It pairs wonderfully with a coffee or coffee ice cream.
Elevate Your Babas
The Babas de Saint-Malo lend themselves to a multitude of gourmet creations, and the house offers several recipe ideas to make the most of these little treasures.
