La Cabra's signature cardamom bun uses the recipe from their original Aarhus branch, featuring Danish pastry dough filled with cardamom-scented sugar and a light crumb topping. The bun is soft inside with a delicate crust. Multiple reviewers highlight this as a must-order introduction to Nordic baking style — it balances spice and sweetness without being cloying.
Tips from diners
Order cardamom buns early — they're often sold out by mid-morning. Arrive by 10:00 to guarantee availability.
The almond croissant showcases the baker's croissant technique — laminated dough with multiple butter layers creates a flaky, delicate structure. The almond cream (pâte d'amande) filling is creamy and nutty without being overly dense. The toasted almond slivers on top add textural contrast. This is a technically demanding pastry that demonstrates the bakers' skill.
Tips from diners
Eat the almond croissant fresh from the case — croissants stale quickly. If warmed gently, it's also delicious, but ask if they can do this before purchase.
This tart showcases La Cabra's fusion approach, pairing Nordic pastry technique with Thai ingredients. The base is a crispy toasted biscuit, topped with a silky sticky rice mousse and crowned with fresh mango slices. The combination bridges Thai and Scandinavian flavors without compromising either. Reviewers praise it as one of the most sophisticated Thai-inspired desserts in Bangkok.
Tips from diners
The mango tart is seasonal and depends on mango quality — ask the staff when they recommend it most, typically April-May and September-October.
La Cabra's espresso is made from their house-roasted coffee, pulled by trained baristas using careful extraction technique. The crema indicates proper extraction, with balanced sweetness and subtle acidity. As a Danish coffee roaster's core offering, the espresso reflects Nordic coffee culture's emphasis on quality and consistency over flashy presentations.
Tips from diners
Drink the espresso within 30 seconds of pulling — the temperature and crema are designed for immediate consumption. This is how Nordic coffee culture views espresso.
La Cabra bakes their sourdough daily in a semi-open kitchen visible from the seating area. The long fermentation develops complex flavors and creates an open, airy crumb structure. The crust is crispy with a satisfying crackle. The bread is often featured as a take-home bakery item for those wanting to experience Nordic baking beyond the café sitting.
Tips from diners
Ask when the next bake cycle is — fresh sourdough is typically pulled around 12:00 and 17:00. Planning your visit around these times guarantees the warmest, most fragrant loaf.
La Cabra is Denmark's famous coffee roaster that opened its first Thai bakery in Silom in 2021. The minimalist space features a semi-open kitchen showcasing bakers at work, sourcing local Thai ingredients like mango and tapioca while maintaining Scandinavian baking traditions developed since the original Aarhus branch in 2014.
The semi-open kitchen lets you watch bakers work — arrive early morning (08:00-09:00) to see the most active baking preparation and feel the warmth from the ovens.
The space is minimalist with limited seating. It's designed more for takeaway than extended sitting. If you want to linger, bring a laptop during off-peak hours (14:00-16:00).
Pair house-roasted espresso with pastries — the baristas understand flavor harmony and can recommend which coffee works best with your pastry choice.
La Cabra is located in The Fifth Silom building on the first floor. Use the Silom Soi 3 entrance — it's less obvious than the main street-facing entrance.
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