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This week, we're thrilled to feature Librae Bakery!

Founded by Dona Murad and her husband Andre Gerschel in 2022.

Dona grew up in Bahrain with Indian and Middle Eastern influences, while Andre brings Moroccan and French heritage.

They call Librae a "Third Culture Bakery" blending Bahraini, Persian, Indian, Moroccan, Jewish, Muslim, and Christian traditions.

Dona transported Bahraini spices in her suitcase when first experimenting with recipes.

They use Copenhagen's fermentation techniques with sourdough levain in their croissants.

Middle Eastern ingredients like za'atar, sumac, hibiscus, and rosewater meet Scandinavian pastry methods.

The result: pastries that journey through Bahrain's spice markets, European bakeries, and New York's streets.

The rose pistachio croissant is a nod to baklava flavors—many say it's the best they've ever had.

Loomi babka features dried black lime, a staple in Bahraini cooking, in a classic New York treat.

Za'atar labneh morning buns and strawberry sumac linzer cookies showcase their fusion approach.

Feta dill scones are life-changing according to regulars.

They don't buy jam—they make jam. They don't buy yogurt—they make yogurt.

Bread and pastries are baked up to eight times a day for maximum freshness.

Menu items rotate seasonally with Hudson Valley grains and Union Square produce.

We can't wait for you to experience Librae Bakery!

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