With more than 20 years of cooking and baking
experience, Mr. Manh (pronounced man) Phung,
owner/proprietor and baker of KoGiBow Bakery, opened its
doors in March 1993. The snow blizzard of 1993 winter
did not keep Mr. Manh and his wife Mrs. LeKinh Phung (pronounced
lee-king) from opening the Diner/Bakery’s doors.
They were surprised that even one customer visited, but
the Diner/Bakery’s total sales under $25.
We’ve come a long ways from that one wintery morning.
KoGiBow’s Diner/Bakery is Kogibow Bakery, specializing
How does our cakes stand out? It’s an scientific
and artistic task to create each cake.
We bake our cakes from scratch —
measuring each cup of milk, breaking open each egg with
our own hands. Our final product is a whipped cream icing
and light chiffon cake base. The taste is light and fluffy
that is not too sweet or heavy; fillings varies from cut-fruit
pieces to fruit-jams to the house-special icing made with
three kinds of milk.
After each cake is baked, our baker designs the cake
with artistic flair. Come by to take a look at the photos
on our walls and portfolio. Or bring a photo of the cake
you are inspired by to give the baker an idea of your
Our baker enthusiastically experiments with new recipes
to improve and create new types of cakes and fillings.
Often times you will see cookbooks and cooking magazines
stacked on our tables and shelves. Visit our shop for
a bite of the KoGiBow chiffon cake.
KoGiBow Bakery remains a family-operated business so that personal attention and for our products keeps
our customers satisfied and returning — Hear what
our customers have to say by visiting the testimonials page.