This New Bakery in NY Makes Doughnuts Flavored With Ube, Leche Flan + More
Baker Kimberly Camara used to work at Eleven Madison Park.
(SPOT.ph) A Filipino restaurant in New York isn’t exactly a novel concept—thanks in no small part to Purple Yam and Jeepney, New Yorkers have gotten pretty familiar with the wonders of bagoong and sisig—but you probably wouldn’t expect one that only makes doughnuts. The city is, after all, home to so many doughnut shops, Time Out was able to name 20 different places worth trying. But Kora, an online-only doughnut bakery that uses Filipino flavors, has just opened in Queens, and it’s already racking up quite a number of fans.
The leche flan doughnut has an "eggier, richer, denser" flan, says Camara.
Kora sells 275 doughnuts a week, reports Eater, and has an 800-person waitlist. It’s the brainchild of Kimberly Camara, former commis chef at the famed Eleven Madison Park, who named the bakery after her grandmother, Corazon. Her death in January led to Camara finding her old recipes. But the doughnut idea came about a bit more serendipitously, Camara shared, when she found herself with leftover dough and filling from baking a friend’s birthday cake. The filling was ube, and the rest is history.
The Sans Rival has Tanduay rum buttercream.
Camara’s flavors aren’t the watered-down versions of Filipino desserts you’d expect, with one featuring salted-egg filling. She’s also made doughnuts with champorado filling, and one with leche flan embedded in it. She posts an online order form once a week, and the doughnuts are available for pickup from their location in Woodside, Queens, every Friday.
this strange new world.