Ariola
Golden Brown Large Round Baba - 50 Count
Golden Brown Large Round Baba - 50 Count
Ariola Large Round Baba are baked, golden brown Italian sponge cakes made to be soaked in rum syrup and finished with cream or fruit, the classic babà of Neapolitan pastry shops. They arrive frozen and ready to soak, 50 to a case at 1.5 oz each, so a bakery can turn out a tray of rum babas without mixing, proofing, or baking a yeast dough. Baker's Authority stocks them by the case and offers them in bulk and wholesale quantities for Italian bakeries, pastry shops, restaurants, and caterers.
What It Is
This is a pre-baked round baba from Ariola, the Long Island Italian pastry maker, in the large 1.5 oz size. A baba is a light, yeast-leavened sponge with an open, porous crumb built to absorb syrup, and Ariola bakes them to a deep golden brown and freezes them dry so the bakery controls the soak. The round shape, rather than the tall mushroom form, sits flat on a tray, splits cleanly for filling, and fits a standard pastry case or dessert plate.
Flavor and Texture
On its own the baba is a mild, lightly sweet, buttery sponge with a thin golden crust. Soaked, it becomes tender and juicy all the way through, carrying the flavor of whatever syrup it is dipped in, most traditionally a rum syrup, while still holding its shape on the plate. The texture is what sets a true baba apart from a soaked cake: it drinks up syrup without turning mushy, so each bite is moist and springy.
Culinary Uses
A pre-baked baba is a flexible base for a range of Italian and French desserts:
- Classic rum baba with whipped cream and a cherry
- Baba filled with pastry cream, cannoli cream, or Chantilly
- Baba with fresh strawberries, berries, or citrus and cream
- Limoncello, amaretto, or espresso-syrup variations
- Plated restaurant desserts with a pool of syrup and a quenelle of cream
- Italian pastry trays for catering, holidays, and weddings
Because the soak and the filling are done in-house, one case supports several menu items, from the traditional rum version to seasonal fruit babas and non-alcoholic syrups for family and school events.
Preparation
Thaw the babas, then soak them in a warm sugar syrup flavored with rum or another spirit, liqueur, or extract until they are saturated through, and drain briefly on a rack. Split or hollow the baba and fill with cream, or leave it whole and top it. Glaze with apricot jam or a simple syrup for shine, and finish with whipped cream, fruit, or a cherry before service.
Dietary Information
Kosher certified.
Storage and Handling
Keep frozen until ready to use and thaw only the quantity needed. Once soaked and filled, hold the babas refrigerated and serve the same day for the best texture.
Bulk and Wholesale Options
Sold by the case of 50 CT at 1.5 OZ each and shipped frozen. Bulk and wholesale quantities are available for high-volume production, and the 50-count case lets a pastry shop soak and fill a tray at a time while the rest stays frozen.
Brand
Ariola is a family-owned Italian pastry maker now in its third generation, founded in 1923 on Rockaway Avenue in Brooklyn by Don Crescenzo. The company later moved to Queens and in 2008 opened a large production facility in Farmingdale, Long Island, where it makes cannoli shells, sfogliatelle, lobster tails, babas, and other Italian pastries for bakeries and distributors across the East Coast.
Product Identifier
Item Number: D-26240
Key Takeaways
- Baked, golden brown Italian baba from Ariola, ready to soak and fill
- Large round 1.5 oz size with a porous sponge that absorbs syrup without falling apart
- Base for classic rum baba, cream-filled baba, and fruit or liqueur variations
- Kosher certified
- Keep frozen; soak, fill, and serve the same day
- Case of 50 CT, available in bulk and wholesale
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Ariola Large Round Baba are baked, golden brown Italian sponge cakes made to be soaked in rum syrup and finished with cream or fruit, the classic babà of Neapolitan pastry shops. They arrive frozen and ready to soak, 50 to a case at 1.5 oz each, so a bakery can turn out a tray of rum babas without mixing, proofing, or baking a yeast dough. Baker's Authority stocks them by the case and offers them in bulk and wholesale quantities for Italian bakeries, pastry shops, restaurants, and caterers.
What It Is
This is a pre-baked round baba from Ariola, the Long Island Italian pastry maker, in the large 1.5 oz size. A baba is a light, yeast-leavened sponge with an open, porous crumb built to absorb syrup, and Ariola bakes them to a deep golden brown and freezes them dry so the bakery controls the soak. The round shape, rather than the tall mushroom form, sits flat on a tray, splits cleanly for filling, and fits a standard pastry case or dessert plate.
Flavor and Texture
On its own the baba is a mild, lightly sweet, buttery sponge with a thin golden crust. Soaked, it becomes tender and juicy all the way through, carrying the flavor of whatever syrup it is dipped in, most traditionally a rum syrup, while still holding its shape on the plate. The texture is what sets a true baba apart from a soaked cake: it drinks up syrup without turning mushy, so each bite is moist and springy.
Culinary Uses
A pre-baked baba is a flexible base for a range of Italian and French desserts:
- Classic rum baba with whipped cream and a cherry
- Baba filled with pastry cream, cannoli cream, or Chantilly
- Baba with fresh strawberries, berries, or citrus and cream
- Limoncello, amaretto, or espresso-syrup variations
- Plated restaurant desserts with a pool of syrup and a quenelle of cream
- Italian pastry trays for catering, holidays, and weddings
Because the soak and the filling are done in-house, one case supports several menu items, from the traditional rum version to seasonal fruit babas and non-alcoholic syrups for family and school events.
Preparation
Thaw the babas, then soak them in a warm sugar syrup flavored with rum or another spirit, liqueur, or extract until they are saturated through, and drain briefly on a rack. Split or hollow the baba and fill with cream, or leave it whole and top it. Glaze with apricot jam or a simple syrup for shine, and finish with whipped cream, fruit, or a cherry before service.
Dietary Information
Kosher certified.
Storage and Handling
Keep frozen until ready to use and thaw only the quantity needed. Once soaked and filled, hold the babas refrigerated and serve the same day for the best texture.
Bulk and Wholesale Options
Sold by the case of 50 CT at 1.5 OZ each and shipped frozen. Bulk and wholesale quantities are available for high-volume production, and the 50-count case lets a pastry shop soak and fill a tray at a time while the rest stays frozen.
Brand
Ariola is a family-owned Italian pastry maker now in its third generation, founded in 1923 on Rockaway Avenue in Brooklyn by Don Crescenzo. The company later moved to Queens and in 2008 opened a large production facility in Farmingdale, Long Island, where it makes cannoli shells, sfogliatelle, lobster tails, babas, and other Italian pastries for bakeries and distributors across the East Coast.
Product Identifier
Item Number: D-26240
Key Takeaways
- Baked, golden brown Italian baba from Ariola, ready to soak and fill
- Large round 1.5 oz size with a porous sponge that absorbs syrup without falling apart
- Base for classic rum baba, cream-filled baba, and fruit or liqueur variations
- Kosher certified
- Keep frozen; soak, fill, and serve the same day
- Case of 50 CT, available in bulk and wholesale
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