Travel Eats: Leonard’s Bakery in Hawaii
Leonard’s Bakery story: In June 1882 the British sailing ship ‘Monarch’ brought Arsenio and Amelia DoRego from San Miguel Island, Portugal to Maui, Hawai’i under contract to work the sugar cane fields.
Some 33 years later, their grandson Leonard was born. In 1946 Leonard and his wife Margaret moved to Honolulu with their daughter Diane, age 8. Leonard worked at Snowflake Bakery until he founded Leonard’s Bakery℠ in 1952.
Leonard and Margaret were no strangers to hard work, both coming from very large families. The bakery prospered. Not long after opening, Leonard’s mother suggested making malasadas for Shrove Tuesday – a Portuguese tradition. Although thinking it may be too ethnic, Leonard’s bakers complied. Malasadas were a huge hit. And, the appetite for malasadas in Hawaii was born.
A malasada is a portugese doughnut without a hole. We fry generously-sized balls of dough until it’s golden brown on the outside and light & fluffy on the inside.
We started making malasadas as part of the Portugese tradition for Shrove Tuesday back in 1953. Now, we make them continuously everyday. We are Hawaii’s original malasada™ bakery.
All of our malasadas are made with our special dough using the finest ingredients. Ono as we say in Hawaii.
- ORIGINAL (Plain Sugar)
- CINNAMON SUGAR
- LI HING
- MALASADA PUFFS
- DOBASH (Chocolate)
- HAUPIA (Coconut)
More on Yelp: http://www.yelp.com/biz/leonards-bakery-honolulu
Thank you so much for reading!