Third-culture recipes from a cult NYC bakery

From the Middle East to the East Village, Librae Bakery celebrates Bahraini flavours and Danish techniques in a city of unparalleled energy: New York.

With its genre-bending methods, inspired flavour combinations – and so much butter – this debut cookbook from the cult New York bakery includes extraordinary recipes to make at home. Showcasing what makes the bakery so special, you’ll find chapters for Buns, Babkas, Breads, Croissants, Scones and Cakes, and Cookies. And the theme throughout is flavour.

Sweet and savoury favourites include the likes of Feta and Hot Honey Scrolls; Roasted Apricot and Za’atar Sourdough; Shakshuka Focaccia; Loomi and Lemon Curd Babka; Rose and Pistachio Croissants; and Tahini Chocolate Cookies.

From simple bakes to detailed step-by-steps for perfectly laminated layers, Librae shares a wide-ranging collection of delicious creations from Bahrain and beyond for every baker’s kitchen.

Details

ISBN13: 9781837836260
Format: Hardback
Number of Pages: 256
Edition:
Publication Date: 15 Sep 2026
Publisher: Quadrille Publishing Ltd
Publication City, Country: London, United Kingdom
Dimensions (cm): 25.7(H)x19.5(L)x2.7(W)1176
Weight (gm): 1176

Author Biography

Dona Murad is a third-generation baker raised in Bahrain. Her childhood in Manama, mixed heritage and global travels have taught her all about the beauty of culinary fusion and she brings all of this together, alongside her husband Andre, a fellow restaurateur, in their Manhattan bakery, Librae.

With a focus on technique and flavors inspired by the Middle East and beyond, their culinary team produce some of the most distinctive pastries. Rooted in the science of fermentation and guided by the spirit of hospitality, Librae brings a little piece of Bahraini sunshine to the heart of New York City. You’ll find Librae featured in The New York Times, Eater, Bon Appétit, The Infatuation and more.

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