The queue at Babka on weekends is legendary and scary. Locals know to queue on the right for tables and on the left for takeaway bread, but Saturday mornings are still often stressful and frantic. Sometimes I want the Babka wholemeal and sunflower loaf but I choose instead to go to Itza for their ciabatta because it is far less difficult to obtain. The best time to have breakfast at Babka is early in the morning on a weekday, which I did recently. For the first time I managed to say no to the Russian blinces and chose the menemen, which is very different to the Gutz menemen but equally delicious. The babka version contains fetta and mint. Trust me, it’s fantastic.