Restaurants / Bars

Making Doughnuts with Cupcakes by Sonja

July 13, 2017
Perfect recipes do not exist. Perfection is even more impossible to achieve when one tackles the basics, which are often untouchable. In this new video series, we explore our favorite versions of the basics in Manila, which come very close.

When Sonja Ocampo opened shop six years ago, she saw a gap in the market. Bakeries in Manila were mostly larger, corporate machines and lacked the personal touch of neighborhood outfits she grew fond of in New York. When the cupcake trend was at its peak, Cupcakes by Sonja was arguably the most popular of its ilk, and has stayed on, surpassing fads.

Recently however, Ocampo has taken the growing restaurant industry as a chance for reinvention by adding doughnuts to the store’s repertoire. This isn’t just by chance: Ocampo took a trip to Italy to study bombolonis, the Italian doughnut scarcely available here, before finding the recipe she uses today. Her product is a hybrid of the Italian staple and a particularly well-known doughnut from baker Justin Gellatly of St John and Bread Ahead, whose versions are so famous, even Prince Harry is a fan of them.

The result is our favorite doughnut in Manila, a fluffy mound of dough that is golden on either side after a quick and gentle fry. Each fat roll is rolled in sugar, then filled generously with all sorts of cream (classic vanilla or nutty gianduja are inevitable crowdpleasers, but we maintain that olive oil and basil makes for a genius combination). The process is so labor-intensive and delicate, that they’re only available on certain days of the week.

In this video, Ocampo shows us how these doughnuts come to life.

Cupcakes by Sonja

Cupcakes by Sonja is a bakery that specializes in cupcakes, custom cakes, and doughnuts.

Contact: 09175062188
Spend: 90-200 PHP
Follow: Facebook/ Instagram/ Website

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

0 comments in this post SHOW

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on