From Briefcase to Babka: Alexandria Military Lawyer Whips Up a Sweet Success Story

Alexandria, VA = When you step into Bagel Uprising in Del Ray for a fresh Everything bagel with lox and schmear, you might be surprised to spot something sweet beside the savory: fresh, homemade babka. Since last August, that iconic Jewish pastry bread has joined the menu—baked each week by Justin Silverman, a full-time military attorney with a passion for baking.

Silverman, 49, is an Air Force JAG officer, a father of two, and a longtime baking enthusiast. “I have always loved to bake,” he said. “It’s my love language—acts of service. Providing food for people is my favorite act of service.”

The idea to sell babka had been simmering for years. But with a demanding career, family life, and civic involvement, the path wasn’t obvious. His wife’s casual conversation with a Del Ray local gave him the nudge: “Del Ray is so supportive of small and local businesses. You could not have a better place to start up a small business,” the man told her.

“I’m getting older,” Silverman reflected. “It’s now or never.”

Silverman envisioned selling at farmers’ markets, but the time commitment didn’t fit his schedule. Then a key conversation with longtime friend and fellow attorney Arden Levy changed everything. She introduced him to Chad Breckinridge, another attorney who started Bagel Uprising in 2015 while balancing his own legal career and family life.

Not only did Breckinridge offer advice—he offered his kitchen.

“Chad told me I could bake at Bagel Uprising in the evenings, after hours,” Silverman recalled. “That was the turning point.”

Since then, Silverman has been baking and selling his babka in the shop each week. Crafted entirely from scratch, the pastries come in flavors like lemon, chocolate, cinnamon—and seasonal twists like apple cider or cranberry gingerbread. A s’mores variety is in the works.

Babka, which originated in Eastern Europe, is traditionally a braided loaf. But Silverman took inspiration from bagel shops: small, single-serving portions in assorted flavors. “They can pick the ones they like,” he said. “It’s perfect with coffee or tea. No knife needed—you just take your piece.”

His babkas are also plant-based. “I wanted it to be accessible—for people who keep kosher or have dietary restrictions,” Silverman explained. “It’s also about being environmentally conscious. It fits into the whole plant-based thing.”

Breckinridge was impressed from the start. “People are often surprised to learn it’s plant-based,” he said. “I can’t tell. It’s that good.” Sales have grown steadily, with May marking their best month yet.

Silverman’s weekly routine is meticulous: dough and filling on Thursday, baking on Friday, ready for sale Saturday. Often, he offers free samples at the counter. “They try it and ask, ‘Can I buy this?’” he said. “Yes—it’s right there!”

Watching Silverman in the kitchen is like seeing an artist at work. In late June, he invited this reporter behind the scenes, where the smell of baked bagels lingers in the air. He shaped dough, piped icing, and sprinkled streusel like it was second nature. “It’s all homemade,” he said proudly. “It’s my product—I want to do it all myself.”

Breckinridge appreciates the authenticity. “Even the bees for our honey are local,” he noted. His own journey into baking began with his daughter’s Bat Mitzvah. “It sounded like Justin was doing something really similar,” he said, “that had roots in Jewish identity and culture.”

Silverman’s faith and heritage certainly play a role—but it’s also about joy. “Making babka is a very soothing, Zen process,” he said. “Kind of my happy place.”

Of course, none of it would be possible without family support. “Deborah is very supportive,” he said of his wife. “If I ask her to help out, she will. I couldn’t do it without her.”

Whether you’re Jewish and nostalgic for bubbe’s baking or simply love a good pastry, Silverman’s babka offers a sweet reason to stop by The Avenue. And as long as people keep asking for it, he’ll keep baking.

“If people want it,” Silverman smiled, “I’m happy to make it.”