Whether by the slice or in glorious loaf form, a babka of deeply rich Theo chocolate swirled with tahini in a sweet, yeasted dough is a benevolent act of the gluten gods. Bakers Kendra Grieco and Alana Gidycz put a gently modern touch on the eastern European foods of their childhoods. Other eastern promises to make bubbe proud: frozen pelmeni, potato pierogi, cheese-filled dumplings to bring home by the two dozen from this SLU Market booth.