Librae Bakery

Bakery · East Village

24

@newyorker

Leave the Baking to the Professionals | The New Yorker

"Librae’s croissant incorporates rose water in its pistachio filling, and dried rose petals are sprinkled atop a thick stripe of chopped pistachio that arches along the top. I would never in a million years attempt to make it myself." - Hannah Goldfield

https://www.newyorker.com/magazine/2023/06/19/leave-the-baking-to-the-professionals
newyorker.com

35 Cooper Sq, New York, NY 10003 Get directions

libraebakery.com
@libraebakery

24 Postcards

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