The history of rum baba began 300 years ago, and this cake is still popular today. And the recipe was improved by the Pole Nicholas Stochrer. His confectionery has been operating on rue Montorgueil in Paris since 1730. They still sell rum baba and, of course, other cakes. Work in the kitchen starts at 6 am. 25 people work here. Making dough for rum baba is a whole art. Pastry chefs also make eclairs, tarts and other pastries and cakes.
Stohrer is the oldest pastry shop in Paris. It is also a monument of art. The design of the frescoes on the walls and ceiling in 1860 was developed by a student of the French artist Paul Baudry, who painted the building of the Opéra Garnier.
