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Malasadas in E. Bay/SF?

Just got back from Honolulu, and now looking for those little rascals. I know that probably, nothing can equal Leonard's, but thought I'd ask . . . Thanks

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      1. re: tinmantt

        Not so old if you spell it with a "C", as in Santa Clara, in a thread from March 21010.
        http://www.portuguesebakery.com/
        http://chowhound.chow.com/topics/4890...

        1. re: wolfe

          Uh, East Bay/SF in the thread title . . .

          1. re: tinmantt

            Hey it's closer than Honolulu. I believe that linked thread also mentions Boneire in Alameda. Perhaps they would make you a batch on special order. They freeze fairly well and while not as good as fresh the microwaved pieces were still tasty.
            http://www.boniere.com/index.html

            1. re: wolfe

              Thanks for the link...those "special fillings" look REALLY good!
              The Leonards malasadas must be quite fresh!

              1. re: wolfe

                Boniere moved from Alameda to Grand Ave in Oak-town and apparently is not doing them anymore, but i guess it wouldn't hurt to ask again
                http://www.chow.com/digest/90618/clas...

          2. re: tinmantt

            Okay so don't read it, don't check any of those places out...your loss.

        2. I haven't been to, or heard of Leonards, but if it makes its' Malasadas to order, right out of the fryer..than you might be disenchanted with the precooked ones from Portuguese Bakery...I know I was...we had a Hawaiian restaurant here in the city in my neighborhood named "Titas" and the malasadas made to order were something that I always had and still crave... the loction is now "Frances" a well reviewed destination restaurant here. It would be nice of them to honor the memory of Titas and create their own version, but nothing so far!
          I get my fresh fried dough craving somewhat sated from the couple of places in the city that make beignets...similar, but not quite the same thing!

          5 Replies
          1. re: ChowFun_derek

            CFD from what I have seen on the Food Network Leonard's on Oahu makes about 4,000,000(or less)malasadas a day.
            http://www.leonardshawaii.com/bakery....

            1. re: ChowFun_derek

              Having grownup eating filhos/malasadas that my grandmother would make, I can tell you that they are best straight from the fryer. Next best thing, pick them up from the bakery, take them home and zap them in the microwave for a couple of seconds and then shake them in a bag of sugar/cinnamon mixture.

              1. re: Jim

                I'll definitely give the microwave trick a try...but what I treasure in fried dough is the perfect crispness that comes from "fresh from the fryer"!

                1. re: ChowFun_derek

                  It's not there with the microwave. They're hot, sweet but kind of soggy.

              2. re: ChowFun_derek

                CFD, thanks for pointing out that Frances had replaced Tita's which was still on my list. I hadn't made the connection, not being from around these parts :-).

              3. Bellanico on Park Boulevard in Oakland serves a a fresh doughnut dessert that comes pretty close. I'm borrowing this picture from Yelp so you can see that they are malasada-ish:

                http://www.yelp.com/biz_photos/xhZ0Wk...

                Unfortunately, they don't give you the option of filling them with haupia (*sigh*).

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                Bellanico
                4238 Park Blvd, Oakland, CA 94602