09/23/2026
Oʻahu's bakery scene is having a moment. Here are three you need to know.
Kamehameha Bakery,a Kalihi institution since 1978, operates on its own schedule — doors open at 2AM on weekdays, 3AM on weekends. The Poi Glazed Donut and Haupia Malasada are the draws that built its reputation, but the full case runs deep: Strawberry Donut made with strawberry-infused dough, buttery Ensaymada, custard-filled Long Johns, and jelly-topped classics in a rotation that keeps locals coming back for decades. On peak days, thousands of pieces move before most people have had breakfast.
Mille Fête in Chinatown is the collaboration nobody saw coming — James Beard Award-winning chef Robynne Maii and pastry chef Katherine Yang, a French Pastry Institute graduate who trained under Thomas Keller. The result is a refined seasonal bakery serving POG layer cake, lardo bread, sourdough, Citrus olive oil cake, and hand pies are some of the many reasons to come here.
The Local General Store in Kaimukī is Oʻahu's only all-local whole-animal butcher shop — and one of its best bakeries. Butcher Jason Chow and baker Harley Tunac Chow built Oʻahu's only all-local whole-animal butcher counter under the same roof. The house-made Spam — made with ʻulu flour — got a Bon Appétit feature. The Char Siu Croissant, twice-baked croissants, and double chocolate banana bread will get you to come back.
📍 Kalihi | Chinatown | Kaimukī, Oʻahu
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