Desserts Take The CakeFeatures Inside Feature
July 2, 2017
Story By: Dining Out Team | Photos by: LAWRENCE TABUDLO
By specializing in everything from rustic gourmet pizzas and sandwiches to hearth-baked breads and elegant desserts, Fendu Boulangerie serves as Hawaii’s goto European-style bakery in the heart of majestic Manoa.
Chef and owner Niel Koep and his skilled team create an array of popular items from scratch daily, and craft family favorites available from breakfast through dinner. While fresh bread will not be available from July 7 to July 13, as the baking team heads to California for a family event, Koep explains that it’s the perfect time to discover — or rediscover — some of the sensational dessert options available at Fendu Boulangerie.
“We’ve been open eight years, and have had two weeks of vacation in those eight years, so we need to go — but we will still be open!” Koep says. “It’s a great time to enjoy some of your favorite desserts.”
One such favorite is an Italian classic: Tiramisu ($4.99). The layered treat is “light and flavorful,” and is built with a mascarpone cheese mousse coupled with lady fingers sponge cake soaked in fresh-brewed espresso atop flourless chocolate cake and an additional thin layer of crispy, dark chocolate on the bottom.
Guava Cheesecake ($4.95) also is a hit among customers and is constructed with cream cheese blended with mascarpone as well as sugar, guava and eggs atop an almond crust topped off with a savory guava glaze. Another summer favorite can be found in Buttermilk and Fresh Berry Panna Cotta ($4.95), an “upscale gelatin dessert” that layers raspberry sauce, sponge cake and the rich, creamy cheese filling before being topped off with fresh berries.
“It’s perfect for summer, and the light option has become a visually appealing treat, especially with our female clientele,” Koep says of the tasty and stunning panna cotta creation.
Those looking for a rich, chocolate-infused option need look no further than Valrhona Chocolate Mousse with Lilikoi ($5.85). Koep explains that this particular chocolate is made by a French company with beans from the Caribbean — the chef’s favorite blend that produces unique flavors with each bite. The dark chocolate and lilikoi sauce pair perfectly with similar acidity levels and sweet notes, and the dish is topped with cocoa powder and bits of roasted, raw chocolate.
“We bake items fresh every day with no preservatives or shortening. We use butter and olive oil and don’t over-sugar things — compared to a typical bakery,” says Koep. “In the European style, the emphasis is not as heavy on incorporating sugar, and we’re able to still offer desserts that are sweet and delicious.
“There is a good variety to choose from when you come visit us. And we’re here in Manoa where it’s cooler — a nice escape from downtown,” he adds.
2752 Woodlawn Drive, No. 5-119, Manoa
Open daily from 7:30 a.m. to 7 p.m.; and 3 p.m. on Sunday