$6 Tracy Chang has assembled a global menu within MIT’s remade Metropolitan Storage Warehouse, which Corky White wrote about Sept. 23. The star is the Taiwanese twice-fried doughnut, dusted with kinako powder – toasted soybean flour – by Jun Chen of Enso. The unique pastries have been selling out at short Boston pop-ups. “People are super excited to have a permanent location,” leading to a flow of sales that spike when someone takes to TikTok, cafe manager Moxie Vincent said. “We’ll get people coming in and it’ll be doughnut, doughnut, doughnut.” The double fry mimics a tempura shell around a fluffy, chewy, almost gummy interior (a texture known as “QQ”), with the milk and soy powder making for a sweet with a savory tang, like a breakfast cereal. “We all love them. If somebody asks, oh, which are the pastries you like,” Valentine said, “You’ve got to try the doughnut. Where else are you going to get it?” The powder gets absolutely everywhere. You absolutely won’t care.
Café+ by Pagu, 134 Massachusetts Ave., Area II, Cambridge
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This post was updated Sept. 30, 2026, to correct the name of Moxie Vincent.
