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...