The real babà.
From Naples. Frozen Neapolitan babà for restaurants, pizzerias, bars and home in Switzerland · LAPA Embrach Zürich
Babà dough made with butter and yeast, soaked the way they do it in Naples. Made by Annunziata in Ottaviano, at the foot of Vesuvius. Every Babà 19 arrives frozen with its own syrup pipette: as it thaws, the syrup soaks into the dough and the babà stays soft and fragrant.
Nine babà,
one spin.
Pick your babà.
Classic
Butter, yeast and rum: the babà as it was born, soft down to the last crumb.
Amarena Cream
Vanilla cream and an amarena cherry heart: the red that makes the rum shine.
Pistachio
Rich pistachio cream on a rum-soaked babà. Hard to stop at one.
Babamisù
Tiramisù turns into babà: chocolate dough soaked in coffee, mascarpone and cocoa. Alcohol-free.
Chocolate
Hazelnut and cocoa on the rum babà, for those who want chocolate for dessert.
Annurca Apple
Campanian Annurca apple in the syrup, vanilla in the cream: delicate and fragrant.
Limoncello
Lemon in the cream and lemon in the syrup: fresh and sunny like late summer in the south.
Rum Babà
Glossy, moist, full of rum: the display-case babà everyone knows.
Chocolate Babà Cake
A whole cake, not pre-cut: for the buffet, the party, the dessert trolley.
The syrup travels
with it.
The babà dough
Eggs, flour, butter and yeast: the classic dough, light and airy, that drinks up the syrup without falling apart.
The syrup pipette
Tucked into every Babà 19, it holds the syrup of its flavour: rum for Classic, Amarena, Pistachio and Chocolate, lemon liqueur for the Limoncello, Annurca apple liqueur for the Annurca Apple, coffee for the Babamisù. The babà arrives frozen; as it thaws, the syrup runs down into the dough.
The cream
Vanilla, amarena, pistachio, hazelnut, lemon or mascarpone: the filling changes from flavour to flavour, the softness stays.
The 19 seal
The chocolate disc with Annunziata's 19 logo: your guests recognise it at first glance.
How to serve it
- Take out of the freezer only what you need
- Out of the fridge for about an hour, even less
- Meanwhile the pipette does its job
- Serve in its tray or on a small plate
- No work in the kitchen
- Once thawed, keeps 6-7 days in the fridge
Babà lovers know it.
The dessert after the pizza: thaw, serve, and Naples lands on the table.
A Neapolitan dessert trolley with no pastry chef and no waste.
In the display case next to the espresso. The Babamisù is alcohol-free, even in the morning.
The whole cake for buffets and events, single portions for the tray.
A case in the freezer and babà is always ready. Even for dinner at home.
Order at 5,
serve it today.
What is Neapolitan babà?
Babà is the signature pastry of Naples: a light, airy yeast dough made with butter, soaked in rum syrup until it turns soft and glossy. It came from France and made Naples its home: people eat it at the bar with an espresso, after lunch, at the pizzeria.
In Switzerland, the frozen Babà 19 by Annunziata (Ottaviano, Naples) are available from LAPA — finest italian food, in Embrach (Zürich): nine versions, from the classic rum babà to the coffee Babamisù, for restaurants, pizzerias, bars, pastry shops and private customers.
Every portion arrives with its own syrup pipette and is served after thawing, with no work in the kitchen. Looking to buy Neapolitan babà in Switzerland? Order in the LAPA shop with your price list, or message us on WhatsApp.
What people ask about babà.
Your babà, via WhatsApp.
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