The maple bacon cronut – flaky, chewy, sweet and savory – is one of the chief attractions at Mag’s Donuts & Bakery in University Park Center.
It’s also part of the secret to the locally beloved small business’s survival.
Owners Ning and Yean Yen were already survivors when they arrived in Santa Ana in 1979, after fleeing Cambodia’s civil war. Ning had spent four years as a forced laborer before escaping on foot to Thailand.
In Southern California, the couple joined thousands of Cambodian refugees who were opening mom-and-pop doughnut shops – businesses that required limited English and modest startup capital – supported by an informal mentorship network led by earlier arrivals. Among them was the pioneer Ted Ngoy, whose rags-to-riches story inspired a feature film called “The Doughnut King.”
Expanding the trade
Both Ngoy and Ning Yen learned the doughnut trade at Winchell’s Donut House. Ngoy later hired Yen to work at his own bakery and eventually co-signed the deed when Yen purchased Mag’s Donuts in University Park. For the next several decades, Ning and Yean continued to thrive in Irvine.
“We were looking for a place where hard work could create something lasting,” Ning says. “Irvine has strong schools and a supportive business community. It felt like the right place to build both a business and a life.”
In the mid-1990s, Ning expanded beyond retail, investing in B&H, a supply company that provided equipment and ingredients to hundreds of Cambodian-owned doughnut shops throughout California. The network helped fuel what became a remarkable immigrant success story: Cambodian families came to own the vast majority of independent doughnut shops in the state.
Despite challenges including increased competition from national brands and the pandemic, the Yens continue to thrive. Peter Yen took over management of the University Park location after his father retired. His mother continues to greet customers. In 2019, they opened a second Mag’s location in the Quail Hill Shopping Center.
“We were looking for a place where hard work could create something lasting. Irvine has strong schools and a supportive business community. It felt like the right place to build both a business and a life.”
Ning Yen, owner
More than doughnuts
To stay competitive, Mag’s expanded its menu. Alongside traditional glazed and old-fashioned doughnuts, the bakery now offers bagels, breakfast sandwiches, fruit smoothies and cold brew coffee. The maple bacon cronut remains a fan favorite – one food blogger wrote it was “God, speaking to me through food” – while newer flavors include pistachio, Oreo Cookie and blueberry.
Ning insists innovation alone doesn’t explain Mag’s staying power.
“We take care of our customers and build a good relationship with them,” he says.
“And we handcraft the doughnut perfectly.”
In a city known for careful planning and long-term investment, Mag’s represents something equally enduring: the belief that steady work, community ties and a well-made product can build a future. Nearly five decades after arriving in California, Ning and Yean’s success has become part of Irvine’s fabric.
Local morning treats
Go beyond doughnuts at breakfast and try these specialties at some of Irvine’s small businesses
Portuguese egg tart
Paderia, The Square
The crispy, flaky pastry features a custard center and caramelized top.
Beignets
Pandor, The Market Place
Light and fluffy, opt for cinnamon sugar or Nutella. You can also
order savory eggs Benedict with beignets as the base.
Souffle pancakes
Burnt Crumbs, Los Olivos Marketplace
The popular treat comes in original, blueberry, strawberry and seasonal flavors.
Croissants
Bag of Cakes, Cypress Village Shopping Center
Churro and chocolate‑hazelnut are just a few of the flavors offered here.
Ricotta pancake
Bluberry Social, Northpark Plaza
The blueberry lemon ricotta pancake is the hands-down favorite for customers at this new spot.
