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."
