We currently operate as a popups only business. We continue to stay in or near the 78752/78757 zip codes, and we post our popup location weekly on our instagram and on our popups page at bombakeshop.com/popups.

We also do collaborations, and that will lead us to popup in other locations.

While we have been looking at potential storefront properties, considered food trucks, trailers, and kitchen rentals, we have yet to find a place that is a right fit for our needs at our current and next stage of business and most importantly that is in line with our values, mission, and vision.

If you’d like honest updates on those adventures as well as popup updates and occasional promo codes and promotions, please join our newsletter. You can do so at the bottom of our homepage: bombakeshop.com

We are a Celiac wife and Chef hubs duo, devoted to spreading joy across Austin through our joyful mochi donut creations in colorful and dynamic flavor rotations you won’t find anywhere else in Austin, let alone, the US! Bom Bakeshop began as a result of lost jobs at the start of the pandemic making way for an 8 year old dream to finally come true.

Our scratch-made mochi donuts are a trendy snack that makes foodies' dreams come true. It's.a Traditional Korean donut glazed and topped with 100s of our drool-worthy flavors. If you’ve ever had a mochi anything, you’ve tasted the chewy rice cake goodness in some form, only ours are made into a magical donut dough, fried, and Voila!

But... not all mochi donuts are the same. Most shops use a combo of wheat flour, tapioca flour, yeast and 20-30% sweet rice flour. We use 100% pure sweet rice flour with zero fillers, no yeast. Try ours and try others’. We guarantee you’ll taste the difference and will come back for more.

We use 100% sweet rice flour (a starchier short grain rice) to give it that ubiquitous signature chew and flavorful yumminess that honestly requires a warning label:

WARNING: HIGHLY ADDICTIVE! May cause loss of (eating) inhibitions while spontaneously giggling and happy dancing!

Everything we make is gluten free. Teresa, one of the makers, is Celiac and is unable to even breathe gluten-filled flours. So we make in a dedicated gluten-free space.

Now with that said, we do not use all certified gluten-free items, and there may be cross-contamination from the manufacturer on some of the toppings. We try to indicate this and ask that you use your best judgement.

But as Teresa is one of the taste testers, she would never put out anything that makes her sick, let alone y’all.

While we get that there are those in Austin who would like the vegan version of our mochi donuts. we’ve run many a test only to find that no egg substitute replicates the signature chew that has become hallmark for our mochi donuts. We believe in quality, and do not feel it’s a product we’d like put our name on.

We do continue some R&D when we have space, and as we develop and improve recipes, we will indicate any items that are vegan on our menu.

We have offered dairy free in the past and have even developed a “Baked” mochi donut recipe that is dairy free. However, after a year of offering DF, we have decided to discontinue this for the time being. We only received 1-2 true DF allergy requests (if at that) a week, that required us to make bespoke one off batches, and have to sanitize and reset everything to not cross contaminate.

We are still yet a two-person shop, and we do not have the bandwidth to continue providing bespoke dairy free boxes or singles of donuts.

As we grow in the future, we may have one DF offering amongst many. But for now, this is the best decision for us and our business.

We appreciate all ideas, requests, and suggestions. We will say, that our one test popup down south was the least attended popup (we normally sell out) and we ended up having to donate 70% of our premade popup goods. It was a big loss for us, especially as we are a zero waste facility running with limited staff, time, and honestly ingredients.

The very honest answer about doing popups in the suburbs is this: majority of our customers live central and will travel (up to 5 hours - all the way from Corpus and from other states) to try our mochi donuts.

In addition, most of the residents of suburb areas are families who are more budget conscious and have expressed a lot of negative feedback on our pricing among other things. It does not make sense for us to do a popup for the few people who have requested that we come closer to you.

We continue to stay near our neighborhood because we love and live local. And finally, we stay in the area for the sake of simplicity and wisdom. We sell out weekly where are now, and as the saying goes, if it ain’t broke, don’t fix it.

Like all fried foods, the day of is always best. (Have you had french fries the next day? ew.) Our mochi donuts are made with all natural organic ingredients with ZERO preservatives, whereas any commercially made fried and baked good, whether pre-packaged “or made fresh” in the stores (even Whole Foods) contain preservatives and chemicals to make them “stay fresher. longer,” more shelf stable and “less greasy.”

With that said, I’d say they’re good overnight on the counter for 24 hours. For longer, store in an airtight container in the freezer as soon as you know you’re not going to eat them within the first 12 hours. When you want to eat them, requires a little planning. Remove them from the freezer, counter thaw. and reheating for 7 seconds in the microwave before eating. No more or less.