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Hawaii: In Real Life ~ Leonard’s Bakery

The iconic Leonard’s Bakery turns 60 on July 1. We paid a visit to see what’s kept this family business going for generations


When did you have your first Leonard’s Bakery malasada? I think I had my first bite at about 8 years old. I don’t know where the malasadas came from or why we had them, but I remember eating the classic, hot Portuguese doughnut with sugar flying everywhere and immediately wanting another one when it was gone. My cousin Celia stopped me and yelled, “Do you know how many miles we’ll have to run to work that off?!” So instead of having a whole second one, we split it.

That addictive quality of Leonard’s malasadas — the need for a second one, whether you succumb to the temptation or not — is what’s kept the bakery in business for 60 years. And yet, that’s not what they originally set out to sell! Leonard Rego, Sr. opened a regular bakery in 1952 on Kapahulu Ave. where Ono Hawaiian Foods now stands. He sold cakes, pastries, … all the normal bakery offerings. But one day, his mother suggested making malasadas for Shrove Tuesday (also known as Fat Tuesday). At first, his staff balked at the idea, thinking it might be too ethnic for the general public. As you might guess, the malasadas were a hit, and now people from around the world come to Hawaii hoping to try this local treat.

Actually, if you go to Japan, you’ll find their Yokohama branch at World Porters mall. Not bad for a hole-in-the-wall bake shop.

We caught up with Leonard Rego, Jr. and his son, Leonard Rego, III at the Kapahulu bakery to find out more about how they make malasadas and what they’ve been doing for the last 60 years.

 

If you want to see more, hear from the Rego kids, and find out some interesting Leonard’s trivia, visit HawaiiIRL.com. To find out more about the 60th anniversary, visit the Leonard’s Bakery Facebook page.

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You can read all of Melissa’s blogs at www.nonstophonolulu.com/UrbanMixPlate. Follow Melissa on Twitter @Melissa808, on Foursquare as Melissa808, or email at Melissa@nonstophonolulu.com.

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KevinSOshiro 16 pts

I forgot about the area of my old job site in Nuuanu, Liliha Bakery, which of course is famous for it's coco puffs !

Melissa808 268 pts moderator

 KevinSOshiro amen!

KevinSOshiro 16 pts

Leonard's is a famous Kapahulu landmark, much like Rainbow Drive Inn, Like Like Drive Inn and the now defunct KC Drive Inn (which is like a huge medical building now). that never goes out of style !

Melissa808 268 pts moderator

 KevinSOshiro I tell you! Although IMHO Likelike went downhill.

Annoddah_Dave 82 pts

Delicate Blossom:  Ever hear of a German Berliner?  Looks and tastes exactly like a malassada!

Melissa808 268 pts moderator

 Annoddah_Dave Never heard of it! But I'll bet there's a relationship.

nonstopmari 245 pts moderator

for most of my life, leonard's was the ONLY malasada! love seeing the truck at eat the street nowadays

Melissa808 268 pts moderator

 nonstopmari I used to resist the stuffed malasadas, but Leonard Rego III has convinced me that a malasada stuffed with haupia and rolled in cinnamon sugar is the way to go.

LyndaTakara 9 pts

Wanted to see you chomp down on those malasadas!

Melissa808 268 pts moderator

 LyndaTakara then I'd have to run it off!

sakeshop 12 pts

What a great family! I don't remember when I ate my first malasada, must have been small kid time just like you! All I know is Leonard's Bakery is the only place we went & still go to for malasada's. Including their trucks!

Melissa808 268 pts moderator

 sakeshop I can see you with sugar all over!

sakeshop 12 pts

 Melissa808 Oh, I forgot to do my pairing for nonstopmari . I think Kikusui Perfect Snow Nigori  would go really well. It's creamy & mildly sweet (not fruity sweet), slightly thick with a kick (21%alc). Kind of like a substitute for haupia.

Melissa808 268 pts moderator

 sakeshop  nonstopmari mmmm! But what if we eat a haupia-stuffed one?

nonstopmari 245 pts moderator

 Melissa808  sakeshop thnku sake shop! i like plain malasadas, so that sounds like a good match

sakeshop 12 pts

 Melissa808  nonstopmari  Then try the Rihaku Dreamy Clouds Nigori sake. It's drier (won't compete w/ sweetness of haupia) & more refined than most nigori's. Still slightly creamy & great with pastries/desserts =)

bettydalycity 20 pts

Remember back when on Lilha Sq their truck sold it.  Never been to bakery but truck had nice and hot for all to enjoy.

Melissa808 268 pts moderator

 bettydalycity yes! the trucks are still around. ps you want me go look at the Primo Popcorn store?

bettydalycity 20 pts

 Melissa808 Yes please!  I told lot of people in Taipei of Hawaii popcorn company have more flavors than any other companies.  Since it made in Hawaii more special to them to have. They have Magoo Popcorn but like other companies limited flavors.

nonstopmari 245 pts moderator

 bettydalycity  Melissa808 primo wd be perfect for hawaii irl!

Melissa808 268 pts moderator

 nonstopmari hook me up with an intro! I need to check out the store in person for bettydalycity —she's looking for a mail order.

turkfontaine 202 pts

oooh! i bet you were soooo cute standing there with sugar on the end of your little 8yr old nose. 

Melissa808 268 pts moderator

 turkfontaine not so cute with sugar all over the front of my shirt!

annedreshfield 1130 pts

Yum! I've never tried a malasada before, but you have me hooked at hot doughnut and sugar. :) Sounds amazing! 

Melissa808 268 pts moderator

 annedreshfield whaaaaat? No Malasadas in the Bay Area???

annedreshfield 1130 pts

 Melissa808 I haven't found any, but I guess I haven't really been looking! Maybe that'll be my new weekend goal...

dkMOMUS 8 pts

 annedreshfield Melissa808 There's a place (aptly named) called Portuguese Bakery in Santa Clara. They sell malacada by name, but it's a little different from what folks in Hawaii prefer -- still, very good though! I would recommend it for a fix.

annedreshfield 1130 pts

 dkMOMUS  Melissa808 Awesome, thanks for the info! I'll have to go try it soon.

About Melissa Chang

Melissa has more than 20 years’ experience in marketing and public relations. She is currently a freelance writer and independent marketing consultant, specializing in social media. 

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