Home

We are located in Kapaa, Hawaii. On the island of Kauai and actually located on the Southern side of Kapaa in the town of Wailua. Just North of the Wailua River. You can’t miss us we are the 1st business directly behind the Shell Gas Station on Papaloa Road.

We are located in Kapaa, Hawaii. On the island of Kauai and actually located on the Southern side of Kapaa in the town of Wailua. Just North of the Wailua River. You can’t miss us we are the 1st business directly behind the Shell Gas Station on Papaloa Road.

About Us

Being in the kitchen has always been a passion of mine. Since I can remember I’ve always enjoyed watching my mother, grandmother and aunties make and bake items I always loved. Growing up my mother always encouraged me to cook. Once I was able to reach to top of the stove, without too much help, I was cooking. Baking came later in my life. What really started a deep seeded passion for baking was my friend and co-worker Claudio Roveroni. Claudio and his wife Karen invited my wife and I over for dinner. That dinner changed our lives forever. Claudio had made a tradition Northern Italian lasagna with bechamel and bolognese meat sauce. Which was incredible. I remember it until today. But the kicker for me was the focaccia he made. He brought out this beautiful Italian flatbread, tradition focaccia with Rosemary, olive oil, and large crystals of sea salt. Mind you the lasagna was incredible and over the top but when I bit into the focaccia my mind went into a flavor whirl spin. The crunchy crust loaded with the flavor of rosemary and sea salt and the soft and tender open structure crumb inside the crunchy crust? Wow, never in my life had I tasted anything like it before. I kept eating and looking at the flat bread like it was my newest best friend, checking every burst of flavor it gave off. Truly I was lost forever in the world of bread baking. Claudio gave me the recipe and the ingredients to go home and make my own version of his focaccia. He gave me instruction but it took my about a year to create anything that resembled his flavor and textures. Persistence prevailed in my case anyway. I then started buying books on baking breads and learned how to make all kinds within a couple years I couldn’t stop baking bread. From flat breads to sourdoughs I was the one in my group of friends to make bread for all and any event. Michael became known for bringing the bread to any event that was going on. Shortly after my skills got home developed an artisan bakery opened up near my work. I went and introduced myself to the owner and asked if I could work on the weekends with them. I said I would work for free and he said “yes you will”. So for about 8 month I went to his bakery every Saturday morning at about 1:30 am to learn how to hone my bread baking skills. This was about 19 years ago. How time flies when you have a passion for baking. Today we supply the island of Kauai, breads and pastries of all kines. Our little cafe keeps growing and our wholesale business keeps flourishing. We are grateful to serve what we love to do.

Blog