Nica’s Panaderya & Kubo Cafe: From Community Roots to Edinburgh Café Shelves

There are moments in a journey where you pause and realise just how far things have come, and this is one of them.

Getting Nica’s Panaderya into cafés across Edinburgh has been something I’ve dreamed about for a long time. What started as a small, heartfelt venture has grown into something that’s now finding its place in the wider community. I truly couldn’t have taken these steps without the incredible support of the Philippine Store, which played such a huge role in helping introduce our bakes to more people. They gave us a small platform, believed in what we were doing, and helped us get our foot in the door. Also, my friend Shaira, who introduced me to her connections of cafe owners in Edinburgh.

Now, I’m so excited to be entering a new chapter, collaborating with cafés around Edinburgh.

One that’s especially close to my heart is Kubo Cafe. Our very first stock launch with them took place on Thursday, 2nd April, featuring our mango float cake and leche flan mamon. Seeing our products sitting proudly in their space felt surreal.

Kubo Cafe is run by a Filipino couple, Priscilla and Eli, who pour their whole hearts into what they do. Over the past few weeks, I’ve had the chance to spend time with them, and it’s been genuinely inspiring. You can feel the warmth the moment you walk in, not just from the food, but from them as people. The locals don’t just come back for a good meal; they come back for the connection, the familiarity, and the sense of belonging that Priscilla and Eli create every single day.

What I really admire is how they’ve shaped their menu to fit the local community, while still holding on to pieces of home. They’ve found that balance, offering dishes that feel approachable and comforting to Edinburgh locals, while weaving in subtle but meaningful Filipino touches. You’ll see it in things like their biko, cassava cake, and their ube latte, little reminders of Filipino flavour and identity that sit naturally alongside the rest of their menu. It’s a thoughtful kind of adaptation, one that doesn’t lose its roots but instead invites others into it.

It’s clear that their regulars are the backbone of their café, and witnessing that has been so grounding. It gave me a real sense of comfort and confidence choosing Kubo Cafe as the place for our first café stock launch. It felt right, like our values aligned perfectly.

And the response? Honestly, amazing. Our mango float cake sold out within just a few days, which meant so much, not just as a milestone, but as a sign that people are embracing these flavours and stories.

This is only the beginning. As our collaboration with Kubo Cafe continues, we’ll be bringing in both familiar favourites and new creations, sharing more of what Nica’s Panaderya is all about.

I can’t thank Priscilla and Eli enough for welcoming me into their space and for believing in this journey. This step forward feels incredibly special, and I’m so excited for what’s ahead.

Here’s to more collaborations, more community, and more stories told through food.