Demand from sugar-crazed New Yorkers for a.
Demand from sugar-crazed New Yorkers for a.
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Demand from sugar-crazed New Yorkers for a small-time doughnut shop set up by a couple who lost their jobs in the pandemic has been so high it now has a waiting list of thousands of customers.<br>The Filipino-inspired Kora bakery was started out of a Woodside, Queens apartment last summer as a specialist online-only store of tasty treats.<br>But with orders flying in, chef Kimberly Camara and her partner, Kevin Borja, now have a five-person-strong team and industrial kitchen.<br>They have now been working through a 5,000-person waiting list which had swelled to as big as 10,000 at one point, and are looking to open a physical store.<br>One of their most striking creations is the purple-colored Ube doughnut, made from a light brioche dough with a Filipino flan filling and given its bright color from Okinawan yams.<br> The Filipino-inspired Kora bakery started out of a Woodside, 챕터원 Queens apartment by chef Kimberly Camara and partner Kevin Borja and now has a 5,000-customer waiting li<br>p> With orders flying in, 챕터원 chef Kimberly Camara and 챕터원 her partner, Kevin Borja, now have a five-person-strong team and industrial kitchen. Pictured: A purple-coloured Ube doughnut filled wit<br>anIt follows a similar craze among New Yorkers for cupcakes at the West Village’s Magnolia Bakery, as well as demand for the ” (croissant-doughnut) creation that rose to fame in<br>3.’When we started Kora we had no intention of turning it into
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We kind of just went with the <br>.’Initially reliant on family and friends to help prepare and deliver orders, the bakery has become a full-time oper<br>n.Camara, 챕터원 who trained at the Culinary Institute of America, uploads videos of her creations and huge production line to
