NY doughnut shop Kora’s fall menu has sampaloc apple fritter and niyog at asin
Photos courtesy of Kora
Kora doughnuts in New York by Eleven Madison Park alumna Kimberly Camara made headlines when it first opened in 2020 for drawing an 800-person waitlist. And it’s quite easy to understand their pastries’ appeal.
While they look wholly elevated and at par with creations by other NYC pastry icons like Dominique Ansel, at its heart, Kora’s doughnuts are all about Filipino flavors.
Camara proves just that with their November menu consisting of leche flan kalabasa, ube, champorado, niyog at asin, and sampaloc apple fritter.
These flavors are part of their fall offerings. Kora’s fans are already familiar with some of these, like ube and leche flan kalabasa, as the former have always been part of their core menu while the latter was introduced late last year in time for fall.
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Sampaloc apple fritter may be the newest of the bunch, launched early October this year. It’s reminiscent of classic American fall staple with a Pinoy tart twist. The brioche fritter is filled with a fresh honeycrisp apples and cinnamon slurry then glazed with a tangy sampalok caramel glaze.
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Meanwhile, also returning to Kora’s fall-time menu are champorado (fried chocolate brioche with semi-sweet chocolate glaze, tablea rice pudding, dark chocolate ganache, rice tuile, DIY salted condensed milk drizzle) and niyog at asin (fried brioche, salted coconut diplomat, brown sugar coconut jam, toasted coconut praline crunch).
These fall flavors are part of this month’s Sari-Sari box priced at $37.50 and available at Kora’s website.
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Kora, a tribute to Camara’s late grandmother, Corazon, began during the pandemic when Kimberly along with co-founder Kevin Borja were laid off from their hospitality jobs.
Camara started the business from her apartment kitchen in Woodside, Queens. It has since evolved to become an online-only shop whose waitlist peaked at 10,000 people in NYC and internationally.
