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Soaking individual helpings of dry cake in wine, coffee or chocolate is surely an old practice, but it's not the same as soaking an entire bundt cake prior to serving. Whose idea was it then? We don't know. We do know, however, that in 1845 Auguste Julien, a co-owner of a pastry shop at Place de la Bourse in Paris, expanded his offer by introducing small babas with candied orange zest instead of raisins and imbibed with rum (or kirsch)-based syrup. And because, as we already know, the French prefer those dishes that they can associate with celebrities, he named this new kind of baba ''"savarin"''<ref>M. Krondl, ''op. cit.'', p. 172</ref> – after the famous gourmet Jean-Anthelme Brillat, who changed his name to Savarin (or was it his father?), so that he could inherit his aunt's property.<ref>{{Cyt

| inni = ed. Joël Robuchon