As the oldest of nine children, Shevy Sputz was her mother’s kitchen assistant in their Brooklyn household. Sputz’s mother, a talented cook and baker, wisely gave her daughter responsibility for making desserts. Decades later, that early family apprenticeship and an heirloom recipe led to the formation of Sputz’s burgeoning Fairmount-based business, Shevy’s Babka Paradise.
Although some consider the high-domed, loaf-shaped delicacy a bread, Sputz describes it as a delicious chocolate- or cinnamon-filled cake. “If someone has never tried it, they must taste it,” she says. For Sputz, a slice of babka with morning coffee is the perfect pairing, just the way she enjoyed it on weekend mornings in her family’s home.
Nearly 10 years ago, Sputz moved to Philadelphia with her husband, Rabbi Hirshi Sputz, to “build Jewish community, helping Jews connect to Judaism” through the Chabad of Fairmount. This was a big move for Sputz, who was used to being surrounded by family. But she soon found an opportunity to make friends and build community through babka. “I love bringing people together through food,” she says, and unlike in Brooklyn, she found little competition for selling traditional Jewish foods in her new neighborhood.
In 2017, Sputz started baking in her home kitchen and, like many nascent food business owners, sold only to neighbors and friends. Sales grew when she started an Instagram account. But the real growth spurt happened in 2020 when she reached out to Robert Amar at Small World Seafood. “I didn’t even know if Robert knew what babka was,” she recalls, but after sampling her product, he was willing to promote it on his web store. Orders blew up. Then an invitation arrived from The Food Trust to be a farmers market vendor. Sputz rented a professional kitchen in West Philly before moving to a brand new commercial kitchen above the Chabad of Fairmount in 2024.
I have good people who work with me and help me create what I want to do.”
— Shevy Sputz, Shevy’s Babka Paradise
One great lesson from her early years in business was the importance of asking for assistance. As a mother of six children ranging from 12 years to 7 months old, she is a big believer in getting help. “I have good people who work with me and help me create what I want to do.” Sputz believes in a virtuous circle of support. Her experience has proven that “when you help others, you get help.”
Moving away from family in New York was hard, but Sputz discovered a wonderful community in Philadelphia. Of course, new allegiances can cause a bit of friction. “My family was not happy with me because I have siblings who are major sports fans. They ask, ‘Why are you rooting for the Eagles?’”
Sports may prompt divided loyalties, but food, Sputz believes, provides a direct link to special memories. Her company’s expanded offerings now include matzah ball soup, challah, knishes, Shabbat boxes and seasonal specialties like hamantaschen. This line of traditional Jewish cuisine will likely be especially appealing to those who remember their grandparents’ cooking. But Sputz also wants to welcome people who don’t know about Jewish culture by offering a chance to learn about a different, flavorful cuisine. “People are missing that human connection these days,” Sputz feels, “and we have a chance to build community around food and connection.”
Shevy’s Challah French Toast
Makes 4 servings
2 eggs, beaten
1/2 cup milk or milk alternative (almond milk, etc.)
1 teaspoon cinnamon
2 tablespoons sugar
Pinch of salt
2 tablespoons vegetable oil
1/2 loaf of Shevy’s Babka Paradise Challah, sliced into four ¾-inch thick slices
- Whisk eggs, milk, cinnamon, sugar and salt in a bowl.
- Heat vegetable oil in a large frying pan.
- Dip each piece of bread into the egg mixture and fry in the hot pan — be careful not to overcrowd the pan.
- Once the challah is light brown on the bottom, flip and cook the other side.
- Serve with powdered sugar, jam or maple syrup (optional).
