There’s a particular kind of disappointment that comes with arriving at an out-of-the-way bakery excited to buy something, only to find out that you’re already a little too late.
It’s even worse when the thing you came all the way for is something someone passionately vouches for: a freshly baked sourdough loaf, with a crusty exterior and pillowy insides. That was the plan when we visited Nomom, a cafe and bakery tucked away somewhere along a narrow street in Marikina known for its sourdough bread.
Unfortunately, though, we were beaten to the punch—because as we walked in, the old lady at the counter had just paid for the remaining loaves. So much for the original plan.
Thankfully, Nomom had something else worth taking home thanks to their wide selection of babka. After lots of unplanned thinking, we finally settled on two varieties, coconut caramel and dark chocolate, and what started as a consolation purchase turned out to be a rather happy accident.
Nomom’s Babka in Marikina: A Braided Loaf Beyond the Sourdough
I was told that Nomom specializes in sourdough, so naturally, that was what we had our eyes on. But with no loaves left, we had to redirect our attention to their less sought-after offering: the babka.
For the unfamiliar, a babka is a braided loaf typically made with a soft, enriched dough and swirls of flavorful filling running through it. It’s the kind of bread that sits somewhere between a loaf you can slice for a snack and a sweet treat that feels right at home beside a rather strong cup of coffee.
At Nomom, they offer a couple of varieties but we ended up trying the interesting coconut caramel babka and the decadent dark chocolate babka. While satisfyingly soft and pillowy, both were sturdier than I had originally expected, holding their shape well even after getting showered in their respective toppings and drizzles.
And it’s the toppings, drizzle and, of course, their folded-in fillings peeking out of various cracks and crevices that made both loaves wonderfully sticky. With these clinging to the surface, there are multiple layers of sweetness that make each bite messy in the best possible way. So no, this isn’t the sort of bread to eat when there aren’t any napkins nearby.
Nomom Babka: Coconut Caramel vs. Dark Chocolate
Of the two, the coconut caramel babka feels like the more playful option. The coconut caramel drizzle gives it a glossy, sticky layer of toasted sweetness, while a sprinkle of sesame seeds adds small bits of texture and crunch. Together, they make the loaf feel much closer to a dessert than something you’d casually toast for breakfast.
Despite all that sweetness, though, the bread itself remains the star. Its soft interior makes it easy to pull apart, while the sturdier crumb keeps everything from turning into a soggy, sticky mess.
The dark chocolate babka, meanwhile, is the more decadent of the two. Its rich chocolate drizzle adds to the already generous-looking loaf, making it especially tempting for anyone who prefers their baked treats with a deeper, cocoa-forward flavor. But like the coconut caramel version, it has a soft yet sturdy build that makes it easy to slice and enjoy without the bread falling apart.
The sticky topping also means that each bite comes with a little extra sweetness, and with a handful of chocolate chips scattered on top, the loaf has a dessert-like quality while still having the appeal of freshly baked bread.
Between the two, the choice really comes down to what you’re craving. The coconut caramel babka is for those who enjoy a sweeter, more playful combination, while the dark chocolate version is a good bet when you want something richer. Either way, be ready with a few napkins—or maybe just mentally prepare to lick them clean.
A Sweet Consolation Prize at Nomom
We came to Nomom hoping to bring home its much-talked-about sourdough, only to watch our plans crumble faster than a loaf’s crust. But while we didn’t get to try the bread that had drawn us to this tucked-away Marikina bakery in the first place, the babkas made for a pretty good consolation prize.
Both the coconut caramel and dark chocolate varieties delivered on the things you’d want from a sweet loaf: soft interiors, enough structure to hold their shape, and generous drizzles that made every bite satisfyingly sticky. They weren’t what we came for, but they gave us a reason to look beyond the sourdough.
Of course, if you’re visiting specifically for Nomom’s sourdough, it might be worth checking availability ahead of time. We learned the hard way that sometimes, even a trip to an out-of-the-way bakery doesn’t guarantee that you’ll get what you came for.
Still, we left with two loaves we were happy to take home. And while sourdough was the original mission, there’s something to be said for a backup plan involving chocolate, caramel, and a whole lot of sticky fingers.
Nomom is located at 26 St. Domitilla St., Provident Executive Village, Marikina City. They also have a branch at Don Jose Diaz Extension, Monterey Hills Subdivision PH4, Silangan, San Mateo, Rizal.
Frequently Asked Questions
Nomom’s Marikina location as 26 St. Domitilla St., Provident Executive Village, Marikina City. They also have a branch at Don Jose Diaz Extension, Monterey Hills Subdivision PH4, Silangan, San Mateo, Rizal.
Nomom is a cafe and bakery known for its sourdough bread. They also offer different varieties of babka among plates of pasta, coffee, and even jars of pesto.
Babka is a braided loaf typically made with soft, enriched dough and swirls of filling. It can be enjoyed as sliced bread or as a sweet treat, depending on the variety.
Not always. Nomom’s sourdough loaves had sold out at the Marikina bakery by the time the writers arrived, as the remaining loaves were paid for just as they walked in. Checking availability ahead of time is advisable for anyone visiting specifically for the sourdough.
Nomom is a cafe and bakery tucked away along a narrow street in Marikina, known for its sourdough bread. Beyond sourdough, it sells a wide selection of babka, including coconut caramel and dark chocolate varieties that are soft, sturdy enough to hold their shape, and layered with sticky fillings.
