Pastry Chef Rachel Lowery and Head Baker Jared Sexton create inventive pastries at La Cabra, emphasizing quality through sourcing the finest ingredients for exceptional flavors.
La Cabra’s approach underlines the importance of ingredient sourcing; Ian Walla highlights that where your ingredients come from significantly impacts the final product, enhancing quality.
At La Cabra, they offer a diverse selection of coffee with five unique brews and beans from over 250 global suppliers, showcasing their dedication to variety and quality.
The Brooklyn location now roasts its beans in-house, allowing for greater control over the brewing process and ensuring the freshness of each cup served.
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