KAUMAKANI — The bright yellow of the new sign on the building steeped in tradition and heritage provides a bright contrast to the red dirt of Kaumakani. “It’s our rebranding,” said Clyde Nada, whom the employees describe as ‘Da Boss.’
KAUMAKANI — The bright yellow of the new sign on the building steeped in tradition and heritage provides a bright contrast to the red dirt of Kaumakani.
“It’s our rebranding,” said Clyde Nada, whom the employees describe as ‘Da Boss.’ “The same quality baked goods are here, but with the changing times, I think people need to see something different to check out.”
Shaped by the plantation camp of Kaumakani, the traditional baked goods include half moon pies — it’s just one of three places on the Westside where diners can enjoy them — and manju, both baked and “crispy.” Those are joined by other more ethnic offerings of ensamada, pan de sol and French bread.
Among the offerings shaped by the waves of different ethnic groups who arrived to labor on the plantations, there are the more familiar jelly rolls brownies and turnovers.
Each of the offering is further fine-tuned: the manju is offered in the traditional black bean, known among the older Japanese as azuki bean, as well as the more contemporary Okinawan sweet potato, identified by its purple coloring.
The “crispy” manju, smaller than the baked manju, also comes in different flavors. The traditional is the black bean, but it is also available in other fillings such as apple and sweet potato.
The baked goods are completed by an offering of packaged cookies, all made in the bakery and served up by the smiling staff who now wear new lavendar shirts with ‘Aloha Sweet Delites’ emblazoned on them.
Flavors span the traditional favorites such as peanut butter cookies and oatmeal raisin cookies, and some contemporary twists such as peanut butter with chocolate chip cookies and arare cookie crunch.
In the bigger packaged section, there are Cinammon Twists, Chinese Moon Cookies and a Cinammon Snax which traces its roots to the old-time kindergarten snack of oven-roasted toast topped with butter and a cinammon-sugar topping.
Clyde said the bakery is enhanced by the addition of tables and a mini bar where patrons can enjoy their bakery products with servings of Kaua‘i Coffee.
“We’re thinking maybe we should start serving lunch,” Clyde said.
“We make all the food for the Thriftymart in Kekaha, home of the best Hawaiian plate in Kekaha, and people have been asking, but we haven’t decided yet.”
To complete the transformation from the days of the plantations to today, WiFi is offered as well.
Beyond the bakery, there is the mini market offering a wide range of items from packaged meats to a host of packaged and canned goods.
A clear testimony to the little bakery which turns out quality product is the sight of a well-worn path that makes a shortcut to the plantation camp which surrounds it.
Call 335-3178 for more information.
• Dennis Fujimoto, photographer and staff writer, can be reached at 245-3681 (ext. 253) or dfujimoto@ thegardenisland.com.
