In the Philippines, a carinderia is a street-side eatery that serves the day’s offerings from large pots bubbling over gas hobs. At Marrickville's Tita, a love letter to “non-traditional” Filipina aunties, the Donut Papi team takes the carinderia concept to another level.

If you know Filipino brekkie fare, you’ll recognise the array of silogs, a portmanteau that comes from the dish’s ingredients: sinangag (garlic fried rice) and itlog (fried egg). Each one comes with a different protein – for example, tapsilog has tapa (thinly sliced beef), longsilog adds longanisa (house-made pork sausage) and adosilog is topped with pork adobo.

On weekends you’ll also find fresh pandesal (soft, buttery rolls) ready for spreads such as cheese pimiento or coconut jam. Tita’s buns are also used for breakfast sandwiches, filled with egg, cheese and a choice of Spam or longanisa sausage.

Gabriel Coffee is used for all the standards as well as house drinks like the Manila latte (vanilla and condensed milk with coffee over ice). You can’t do coffee here without a Filo-style doughnut, a slice of burnt Basque cheesecake, or an Instagrammable cone of ube soft serve.