Kapé Kaya
I eat a lot of baked goods. Here in Orlando, of course, I have my favorites, and on every visit to a new city, bakery hopping is mandatory. Radio Bakery in Brooklyn, La Cabra in NYC, Kasama in Chicago, Evergreen Butcher + Baker in Atlanta, Ayu Bakehouse in New Orleans, I’m never satiated. I want more.
Like many things we need more of in Orlando, more trulystellar bakeries is one of them, which is why I was especially excited to hear that Kaya’s new Executive Pastry Chef, Clarice Lam, would be bringing her baked goods to us on Saturday mornings.
Chef Lam studied at The French Culinary Institute, earning a Grand Diplôme in Classic Pastry Arts. Her New York City résumé includes critically acclaimed kitchens like Thomas Keller’s Bouchon Bakery, Jean-Georges Vongerichten’s Spice Market, and The Chocolate Room in Brooklyn, where she served as executive chef. Her work has been featured in numerous media outlets, and she’s appeared on multiple food-focused shows. She’s an author (you can buy her book at Kaya and have her sign it), a Beard Foundation finalist, and needless to say, meeting her was exciting. We have Kaya to thank for having her skills grace our city, and I’m incredibly grateful she’s now leading the pastry program at one of my favorite restaurants.
While I haven’t yet tried her plated desserts at Kaya (that’s happening in a few weeks, and I’ll absolutely report back), I was thrilled to learn that Kaya had begun testing a Saturday morning Kapé Kaya featuring her goods. “Kapé” primarily means “coffee” in Tagalog, so yes—you can expect both coffee and pastries at these pop-ups.
On my first visit, I ordered one of everything. I had no idea when I’d be able to make it back again—and I wasn’t taking any chances.
What I ordered and paid for:
Plain Croissant ($6) - solid staple, beautiful hand lamination.
Thick’em Cookie ($8) - I didn’t get a good picture of this before it was gobbled up, but if you are a sweet-and-salty person, this is a must-try. The name is accurate: this is a thick, chunky cookie that gives you hearty chunks of chocolate, brown butter, corn flakes, topped with a little salt. It’s very addictive.
Adobo Caramel Apple Fritter ($8) - NOT a cinnamon roll despite how it looks. This fritter was so moist with chunks of apple in almost every bite. The caramel was present, but not overpowering; the apple really got its time to shine.
Filipino Cuban Bearclaw ($11) - Housemade longansia, spam, Gouda, cornichons, and Dijon mustard. I loved this savory pastry. It made me think we need a Cuban sandwich with longanisa on it, and make those worlds collide more often.
Ensaymada Cruffin ($9) - Ensaymada is a popular Filipino dessert usually topped with butter, sugar, and grated cheese. Chef Lam used mascarpone cream and Gouda in hers, and it was so rich and creamy, very butter-forward to me, but not overly sweet thanks to the Gouda shavings on top. If it wasn’t for the sugar on the cruffin, I would say this one almost leans to savory. If you don’t like to go overboard with sweet pastries, grab this one.
Kaya Jam + Coconut Croissant ($8) - A beautifully light croissant for coconut lovers! I was trying to detect what the Kaya Jam was, perhaps pisatacho, but the coconut is what is mostly prevalent here.
Hojicha Egg Custard Tart ($7) - I love seeing Hojicha used more and more here, and this Hojicha tart delivers a deep Hojicha flavor you don’t have to search for in every bite; it comes through easily. The lychees on top are a nice, bright, tart balance in each bite. Make sure to get a little bit in each bite.
During my visit, the drink menu included regular hot coffee, Salabat ginger tea, and several cold brew options. I ordered the Turon Cold Brew ($9). Turon, also called banana lumpia, is a beloved Filipino sweet snack made with bananas that are deep-fried until crispy and coated in a crackly, caramelized brown sugar shell. Kaya’s Turon Cold Brew captures those flavors with banana syrup and a cheese cold foam on top. I’m not sure which cold brew they’re currently using, but it tasted like a lighter roast. Fair warning: this drink is on the sweet side, so be sure to mix it well before sipping.
If coffee isn’t your thing, there are also refreshing non-coffee options like the Kalamansi Jackfruit Arnold Palmer and Mango Nectar.
The pastry menu is expected to rotate, so you may not see every item I’ve mentioned, but this should give you a good idea of what to expect at Kapé Kaya. True to Kaya’s laid-back style, there’s no rush to leave once you’ve grabbed your pastry box. You can linger inside, relax at the outdoor bar, or settle into the garden area and enjoy the experience.
Starting January 31st, Kapé Kaya will be first-come, first-served every Saturday morning, so arrive early if you’re hoping to snag pastries—they do sell out.
Address: 618 N Thornton Ave, Orlando, FL 32803
As always this is an honest review where all items were paid for (totaling $97.40 before tip) where I share my personal thoughts on the items I tried. Support your local businesses!