Kora

This Sunnyside bakery started in a home kitchen, where chef Kimberly Camara’s limited-drop pastries gained so many thousands of fans that she opened a brick-and-mortar shop. Here, she brings Filipino flavors to an inventive pastry program, serving up deep purple ube donuts and fried brioche with calamansi curd. The best news? Since they’re no longer working out of an apartment, you don’t have to wait for the latest limited drop to get your fix. 

The vibe: First, there’s the line. You’ll probably find at least a few folks waiting, especially on a weekend morning, but don’t worry; they keep it moving along quickly. Once you’ve secured the bag, grab a seat to watch the chefs pipe ganache and white chocolate chantilly in the kitchen. 

The food: Kora’s menu changes with the seasons, although their signature pastries, like the leche flan fried brioche inspired by Chef Camara’s grandmother, and the caramelized kouign amann with flaky salt, are always available. Ube, native to the Philippines, is used in a few ways here: in an ube-and-coconut cookie, babka swirled with ube butter and a fried brioche stuffed with ube pastry cream and covered in ube glaze. 

The drinks: Signature drinks include a pale purple ube latte, a pandan matcha latte and a salted “coco jam” latte inspired by minatamis na bao, a Filipino treat made of sweetened coconut cream.   

Time Out tip: Their coffee bar opens at 7:30am, with just a spread of freshly baked croissants. (If you get there early, go for the ensaymada croissant, made with sugared butter and a snow of shredded edam cheese.) The full menu is available at 9am.