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On a recent visit to Fendu Boulangerie, Niel Koep recalls, “The cops came this morning.” Koep is the owner and chef of the Manoa Valley bakery. “They heard we were selling ‘Stollen’ bread.”
This is what you can expect at Fendu: lots of cheer and light hearts, which especially are welcomed during the holiday season.
The bakery’s highly anticipated Fendu Stollen Bread ($22 per loaf) is back and will be available until New Year’s.
After nearly seven years in business, Koep continues to bring a wealth of experience and sharp sense of creativity to his recipes and overall bakery. This season, you also can try his take on Christmas-themed Buche de Noel ($28), which features raspberry mousse, pistachio cremeux and macadamia nut sponge cake.
There also will be Mini Buche de Noel ($5.85) created with raspberry and Valrhona chocolate mousse, fresh mint cream and a sprayed-chocolate finish.
NEW TWISTS ON AN OLD FAVORITE
The chef creates his modern version of Fendu Stollen Bread (1.6 pounds) with “the German formula, mixed the French way.” The light, but still moist, cake highlights high-quality candied oranges from Italy, raisins, almonds, pecans, walnuts, vanilla and lemon zest, leaving out the soaked red and green fruits of the original recipe. Koep also swaps the traditional powdered-sugar coating with cinnamon sugar. Order ahead, as this bread will go quickly.
2752 Woodlawn Drive, No. 5-119, Manoa
Monday-Saturday, 7:30 a.m.-7 p.m.;
Sunday, 7:30 a.m.-3 p.m.; Closed Christmas Day, New Year’s Day and the day following