In today’s daily dose of Pinoy pride, we’re introducing Kora, a Filipino-owned bakery in the U.S. known for incorporating beloved local flavors to their donuts! Now, this small business honestly needs no introduction if you’re from New York City, but if you haven’t heard of it yet, then here’s what you need to know. Caution: Prepare for mouthwatering desserts entirely out of your reach.
Founded by NYC-based Flipino baker Kimberly Camara and her partner Kevin Borja, Kora started out as a hobby to pass the time during quarantine. Though Kimberly first kept her market on Instagram to close family and friends, come September 2020, her meager online shop had quickly skyrocketed into a word-of-mouth success with hundreds of New Yorkers flocking to secure their orders on the daily. To put their popularity into perspective, according to Eater New York, Kora reached a whopping 800-person waiting list just last year!
What makes their donuts so special? One Filipino customer quips, “The flavors are so true to what you would imagine Filipino dessert taste like, but it’s just brought to a more modern, contemporary format like the donut.” Kora’s donuts include flavors featuring halo-halo, ube, champorado, and pinipig, but their most ordered offering would definitely be their leche flan donuts.
Described by Food Insider as “plush brioche donuts filled with leche cream, topped with leche flan, and sprinkled with powdered sugar,” this true Pinoy delicacy has had NYC-natives queuing for weeks and clamoring for more. Eater New York notes that Kimberly’s flan—made from her late grandmother’s recipe—is “a lot eggier, richer, and denser than what diners might be accustomed to from Spain or South America,” which could probably account for its unprecedented fame among hungry Americans.
Watch the full video below to find out how these mouthwatering leche flan donuts are made.
For more information, follow Kora’s Instagram page here.