Adam Parker Goldberg

Truly this coffee shop THE G.O.A.T. There’s a tasteful degree of pervasive pretentiousness. The exquisite coffee is complemented by exceptional pastries. I encourage making the pilgrimage to their roastery in Bushwick and, when you’re in Manhattan and not feeling like crossing the East River, this is a great shout.

+2

Debisree Ray

I visited this little bakery in the East Village for coffee and a quick bite. The place is tiny—very New York–style—with limited seating, and it was completely packed when I went (Labor Day weekend). There was a short line, and it took about 5–10 minutes to reach the order kiosk. The staff were polite and efficient. I ordered an iced cardamom latte along with an almond and grape cookie. Luckily, a table opened up just in time, and they even brought my order directly to me. The latte was excellent—strong coffee flavor with a fragrant cardamom note, perfectly balanced sweetness, and just the right amount of milk. The quality really stood out. The cookie was fantastic as well: almond, chocolate, and concentrated grape jam combined beautifully, with no artificial taste (a big plus for me, since I’m sensitive to synthetic flavors). While the bakery doesn’t have a huge selection, they do offer items like croissants and a pastrami sandwich that seemed quite popular. Overall, I really enjoyed my visit and would definitely come back to try more of their baked goods. Highly recommended!

Charles E

In NY, it is not uncommon to visit a bakery, cafe, bagel shop, or some other kind of eatery that has garnished a lot of hype yet doesn't quite deliver that 'wow' factor for you. I say that to say, La Cabra is NOT one of those places and IS as advertised, if not better! From the clean minimalistic aesthetic (which is totally my vibe), to the pastry presentation, to the taste of said pastries, to the great coffee/teas, AND to the amazing staff, they really just deliver. My go-to order is always a cardamom bun if they're still available because they slap every single time! They have the best cardamom buns I've had to date. They are a must-try if you haven't had them yet. I also tried their cappuccino with oat milk for the first time and guess what? That's right, the cappucino was great too! If you like almond croissants, give them a try. They are not shy with the almonds at all! 10/10 experience and I will be back for more

rated by maryam • food critic

La Cabra in New York absolutely delivered. We ordered two flat whites—gorgeous fruity notes, perfectly extracted, and the milk had this creamy texture without being overly sweet or overheated. You can tell there’s a serious attention to detail behind the bar. The almond croissant was unique—not your typical version. Super crisp exterior, flaky layers, and just the right amount of almond flavor. It wasn’t too sweet, which I loved. Everything felt really intentional here, from the way drinks were served to the calm energy of the space. If you’re into light roasts, clean flavor profiles, and a slower, thoughtful coffee experience, this is a must.

+10

Yunong Shi

Heard about La Cabra for a long time and it absolutely lived up to the hype. The croissants and latte are outstanding—simple, classic, and executed to perfection. Nothing flashy, just honest, authentic quality. A truly enjoyable experience. I’ll definitely be coming back.

+3

Michelle Lin

Tried the famous cardamom bun and I think it’s a bit overhyped. The bun is great soft on the instead and harder on the outside with crystallized sugar and a very strong cardamom scent. If you’re a big fan of the cardamom flavour, you might love it. But I think it’s just a decent pastry nothing life changing

Inger Margrete Hansen

As someone from Denmark, La Cabra has always been a familiar refuge — a place where coffee is treated with the same quiet rigour and curiosity that shaped its beginnings in Aarhus. Their approach is built on intention: one roast profile, chosen at the cupping table, meant to reveal the coffee’s character rather than manipulate it. I wasn’t expecting a queue for something that feels so intrinsically like home, but that’s New York asserting itself. The space was lovely, the coffee tasted exactly as it should — clean, bright, and grounded in the philosophy they’ve carried from Aarhus to Copenhagen to here — yet the rush of the café stole a bit of the calm I usually associate with La Cabra. More of the city’s energy than the café’s fault, but still noticeable. Still, it was a comfort to sit there, coffee in hand, knowing the same careful decisions underpin every cup on both sides of the Atlantic.

+1

Agustin Caffarelli

The croissant is almost perfect. Amazing laminated. All the pastries look great. The coffee was ok, I personally didn’t like it much, it tasted a little acid.

+1

Rmsadeq

This bakery is famous for its croissants and they truly are unique! If you’re ever in New York, definitely stop by. It’s a bit pricey, but absolutely delicious and filled generously with chocolate or pistachio butter. They also serve good coffee.

Teresa Harmon

Food and coffee were really good. Had a cardmon pastry that was super interesting. Seating is limited but just like everything else in New York there's not very much places to sit.

Tom Bouwhuis

La Cabra felt quite overhyped and didn’t live up to expectations. Prices are high, and the quality just wasn’t there. When we arrived, they had already run out of their specialty pastry, so we tried the almond croissant and the pain au chocolat instead — both were very average. They looked way better in the display than they tasted. We also had the cardamom latte, which sounded interesting but ended up being overpriced and forgettable. Overall, not the kind of place we’d go out of our way to visit again.

Shlomi B

Saddened by the last change of the Almond croissant. Very heavy. Overly sweetened. Love coming here for a few pastries once or twice a week and the almond was the highlight. Not anymore. Please bring back the classic La Cabra almond croissant.

Suzanne Palmer

The recent change to the almond croissant has been a major disappointment. It used to be light and buttery not too sweet, but now it’s heavy. Feels like a dough in a dough .