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Oct 31, 2007 01:37 AM

oahu - where can i get good (artisinal) bread?

hey all - just moved out here and am starting to collect info on where da good stuff at. where can i get me some good, crusty, old school, real deal bread? french, italian, german....loaves for slicing/sandwiches, loaves to rip up with dinner, baguettes for nibbling and sandwiches....any good bakeries associated with any natural food stores or restaurants or whatever????.....and are there local styles of bread i need to know about and try???


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  1. Mauna Kea Baking Company from Chris Miura can be found at Foodland, he also sells it at the KCC farmer's market on Saturdays. He has lots of different breads.

    1. This really isn't a lot of help... there are a couple of places on south king street, in the blocks between Keeamoku and Isenberg that bake bread, supposed to be pretty decent.

      In addition, lots of people like Germaines, which you can get at Times and at Shirokiya at Ala Moana. Foodland sometimes has french bread from Grace Baking shipped in from SF. Lots of places have LaBrea, a brand I have never been overly impressed by. If you go to one of the Vietnamese sandwhich places (ie. BaLe) you can usually buy one of the mini loaves they have for sandwhiches. They are pretty good, try a sandwhich while you are in there.

      Bread is really not part of Hawaii's culture. Because of the year round humidity, even if a loaf starts out with a nice crunchy crust, it will soon soften. You are probably going to want to re-crisp it in the oven at home before you eat it. For lunch here we eat plate lunch not sandwiches, and the starch at dinner is rice or maybe noodles. The most popular local bread is Portugese Sweet Bread. Leonards sells a nice one (and you can justify getting a couple of malasadas at the same time). Most supermarkets also carry sweetbread, sometimes plain, sometimes with taro.

      1. St. Germaine's main outlet on Dillingham always has what are the best traditional baguettes, epi, batards and usually on Monday's they have very crusty loaves they call "Seigel" (not sure of spelling). They also have Dutch loaves. Another place on Dillingham is Fritz's German Bakery and there you can find very good rye breads, Kaiser rolls, etc.

        1. www.maunakeabaking.com

          His bread does not go soft and stays crisp and rich with flavor. He has an interesting story as he is an OB/GYN who started baking (and has gone to the mainland to learn how to build a brick oven in his yard for said breads. He's got a nice site.

          2 Replies
          1. re: manomin

            and i should have been clear that my suggestions were in addition to Maunakea...
            thanks manomin

            1. re: KaimukiMan

              KaimukiMan, you always have good suggestions/posts, I was just sharing the site so they could learn more about his bread. Last year at the Lupus Foundation benefit at Vino he did this bread that he can't even hope to sell due to the expense of ingredients and paired it with a luscious red wine (O.K., I should know the particulars but that is one amazing party and I can't remember!) I am so bummed I'm missing this year's event on 11/9. I really do like his bread and agree that many people here buy/eat the La Brea breads. Foodland has a good house line of bread which is called "Tutu's" or something like that, their marble rye is really great especially with that Carnegie Deli pastrami from Costco.

          2. We have lived on Oahu since the middle of September, so this will not be well- informed, but it will be opinionated because good bread and pastries are important to me (see my post last week in home cooking about cakes). So far, we have looked for good bread and have found this: we had a good sourdough loaf at Safeway ONCE, but the next one was bad, so Safeway's sourdough is inconsistent (in Kapolei, at least). The baugette we bought at the St. Germaine corner of the Times supermarket in Kailua(which was a genuine part of the St. Germaine chain, they swore) was not good. As soon as I picked up the bag I could tell; it was too light. [As an aside, I wasn't impressed with the pastries either, but I've had the best, having lived in Scandinavia for some time with the oportunity to savor Danish and Swedish pastries at our local Konditori]. For me, a good baguette has a crackling crisp crust (which the St. Germain loaf did have) but it lacked the dense, chewy, high-gluten interior that is the other half of a good baguette. It seems that the La Brea breads in Costcos are good if not great. They have the requisite crisp crust and chewy interiors. That holds for both the small rolls (which freeze acceptably) and the baguettes. Next we will buy/check the larger La Brea loaves. Thank you all for The Fritz's rec. We NEED a good rye bread to lie under the good pates we got at Costco last week, so I will definitely go and get.

            2 Replies
            1. re: Joebob

              I almost hate to add this, but for rye bread, Oroweat (commercial brand) isn't bad, although it doesn't have a "good" crust. Safeway used to carry it, foodland doesn't seem to, star market does. I bought some sort of Jewish Rye at Costco last week. I wasn't impressed. It was too dry, and not that great a taste.

              1. re: KaimukiMan

                thanks all -- i'm new to town and will try to post as i check stuff out (largely based on opinions within)...as for fritz's, i saw that carried in Kokua food coop (and maybe Star Markets). intrigued me, but it didnt have that crust that i love on my fresh-baked rye breads...could be the humidity/shelf life though, perhaps gettihg fresh from the source is better. looks like that maune kea is exactly what i'm looking for -- mahalo for the head's up!!!!