From Poland, where it was invented by a chef of King Stanislaus Leszczjnski, the baba which today belongs to the tradition of Neapolitan pastry, arrived in France in 1738, following the fortunes of the former king, dethroned after the War of the Polish Succession and became Duke of Lorraine. The Parisian pastry chef Sthorer just learned to his court the recipe for baba, named by Stanislao, avid reader of the Thousand and One Nights, in tribute to one of the main characters of the book.The "napoletanization" of the baba, happened in the nineteenth century, thanks to the chefs of the Neapolitan noble families, sent to Paris to be educated on haute cuisine.