Ah, the brisk winds of Manhattan in late autumn—a time when the streets come alive with swirling leaves and… bone-chilling winds. If you’re planning to wander the avenues, soaking in the city’s bustling energy, do yourself a favor: grab a heavy coat and a hat. Without them, you’re at the mercy of gusts so fierce they feel like they’re burrowing into your brain. I learned this the hard way, scurrying down the street hatless, like a desperate New York rat. Except, while rats have their cozy little hideouts, us humans have the next best thing—cafés!

Lucky for me, Manhattan’s got cafés aplenty. In fact, you’re rarely more than a block away from one. Feeling windblown and weary, I found myself wandering through the East Village when fate (or my growling stomach) led me to the place I’d been interesting to try—La Cabra Bakery, a café with good pastry recently making waves among NYC foodies. It was time to seek shelter and treat myself.

The moment I stepped inside, I knew I wasn’t alone in this plan. The place was packed—a shoulder-to-shoulder sea of pastry and coffee lovers, with the line nearly spilling out the door. Thankfully, I snagged my spot just shy of being exiled to the chilly sidewalk. Looking around at the crowd, I quickly ditched any dreams of dining in and opted for a strategic retreat: a pain au chocolat and a fancy chestnut & Currant tart, neatly boxed up and ready for a pastry-fueled escape to a quieter café nearby

The pain au chocolat

With my treasure in hand, I turned a corner and, like magic, stumbled upon another cozy café (did I mention NYC is drowning in them?). Pairing a croissant with coffee is practically a universal truth, so I settled in, ready for a moment of bliss. Here’s my breakdown of La Cabra’s much-hyped croissant:

• The Appearance

At first glance, La Cabra’s croissant ticks the “classic size” box—not too big, not too small. Its layers are clearly visible, like delicate pages of a book, but a bit uneven: some parts tightly packed, others loosely spaced. The surface has a slightly wrinkled texture, like it’s seen the gusty streets of Manhattan itself.

• The Cross-Section

The air pockets vary in size but are relatively consistent overall, with the layers distinctly visible. Just by looking at the structure, it’s clear that this croissant was made with a generous amount of butter—an unmistakable sign of quality. The golden-yellow crumb confirms the use of brioche dough, a choice I wholeheartedly support (personally, I can’t wrap my head around croissants made with plain white dough). While brioche dough is the traditional choice, many modern bakeries have ventured into experimental territory with unconventional recipes—mixing and deconstructing techniques in ways that often miss the mark due to inexperience, ultimately undermining their efforts.

Here, there’s no such confusion. The layers are clean, distinct, and not muddled. A croissant should simply be what it is: the perfect marriage of dough and butter. Looking at La Cabra’s cross-section alone, you can already tell this croissant is destined to be delicious.

• The All-Important Taste

Two words: absolutely divine. That first bite releases an explosion of buttery richness that lingers on your palate without being overwhelming. The croissant strikes a perfect balance between indulgent and light, never veering into greasy territory. It’s a reminder that at its core, food is about taste. Fancy appearances are secondary if the flavor doesn’t deliver. La Cabra’s croissant doesn’t just deliver—it excels.

Final Thoughts

La Cabra’s croissant is a true testament to the power of simplicity done well. While its appearance might not be the most photogenic, the taste is where it shines. Quality ingredients and a commitment to flavor make this a standout pastry. Next time, I’ll pair it with their coffee for the full experience—but honestly, a croissant this good would pair well with any coffee.

Stay tuned for Part 2: my review of that luscious chestnut tart! And if you’ve tried La Cabra, I’d love to hear your thoughts (and see your pastry pics) in the comments. Let’s share the carb love! 🥐