Ugga is the ultimate addition to the Amsterdam pastry scene. This weekend I ate my first rugalach at this urban bakery full of Israeli pastries. Rugalach is a croissant look-a-like but with even softer dough than this French dude. It was probably invented in eastern Europa and is highly popular in Israel. A rugalach is often made of cream cheese dough, but at fancy places brioche dough is used. Adva Rachamim, the owner of Ugga, is originally from Tel Aviv and was trained at The French Pastry School in Chicago. She uses ‘all kind of dough’ for her small rugalach and fills these cookies with a generous portion of chocolate. Very easy on the eye and in the mouth. It’s like eating bread bonbons. Best tried with a strong black coffee, preferably in Ugga’s comfortable living room, watching the former party chef of Mr. Porter do her thing. Check out all the babkas on display. Aren’t they gorgeous? I fell in love with the lemon-ricotta-raisins one. How about you? An unique place owned by a passionate owner who is determined to make her clients happy by offering the best of the best. Rugalach, babkas, focaccia and burekas (filled pastries of a thin flaky dough) are made on a daily basis. On Friday it’s time for fresh challahs (braided bread).
Gerard Doustraat 103A, South (De Pijp)
+31 (0)20 753 1871
Opening hours: Monday-Saturday 8am-7p