Upper CrustColumns Veg'n Out
November 18, 2012
Story By: Terri Hefner | Photos by: Leah Friel
The only thing better than a top-notch European-style bakery is … a top-notch European-style bakery that makes pizza.
After all, who better than a talented, experienced baker could make the perfect pizza crust?
Niel Koep, owner of Fendu Boulangerie in Manoa Marketplace, makes pizza crust the way it should be — brick oven-baked, crisp on the outside and tender on the inside.
So how can he top that? Well, for those of us who don’t eat meat or fish, with veggies, of course. The Vegetarian Pizza ($16.25 for a 14-inch; $10.25 for an 8-inch) crust is coated with a savory tomato sauce and topped with sliced zucchini, locally grown Japanese eggplant, bell peppers, sweet onions and locally farmed tomatoes. As do most pizzas, it includes cheese, but Koep assures Dining Out readers that you can order your pizza without it.
And that’s not all.
Panini sandwiches are popular with just about everyone, and, of course, Fendu Boulangerie does them up right. A healthy handful, the Vegetarian Panini ($8.25) includes Japanese eggplant, sweet onions, bell peppers, tomatoes, four varieties of Hamakua Farms mushrooms — love those ‘shrooms! — and fresh mozzarella (again, you can request your panini sans the cheese). The freshly baked bread is made with 50 percent whole wheat flour, which makes it even more nutritious and delicious.
So the next time you’re hungry for a pizza or panini, why go for the same old pedestrian chain-made pie or sub sandwich when you can dine like the upper crust and go gourmet at Fendu Boulangerie?
2752 Woodlawn Drive
Open Monday-Saturday, 7:30 a.m.-7 p.m.
Sundays, 7:30 a.m.-3 p.m.