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Baking Up A Bounty Of Fresh Bread, Treats

Inside Feature

January 28, 2018

Story By: Kyle Galdeira | Photos by: Anthony Consillio

Miche Bread ($5.99 per loaf)

Customers from all walks of life, from construction workers to medical professionals and retirees, continue to flock to Fendu Boulangerie for any craving, including rustic gourmet pizzas, sandwiches, hearth-baked breads and enticing desserts prepared fresh daily at Hawaii’s go-to 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 every day, and craft family favorites available from breakfast through dinner. Koep explains that fendu refers to the classic French “split loaf” bread shape, as is the case with Pain Fendu ($5.99 per loaf), a split sourdough bread variety made at the shop. This particular bread offers distinct yet light sourdough notes with a thin crust and soft interior.

Pear Almond Tart ($2.95 per slice)

Miche Bread ($5.99 per loaf) is a whole-wheat rye sourdough with a thicker, darker crust than the aforementioned Pain Fendu, and features a dense interior and more prominent sourdough flavors.

Pain Fendu ($5.99 per loaf)

“Our breads are baked fresh daily, and we recommend you eat the selections that day to enjoy the fresh taste and textures,” Koep says. “You can even make toast the next morning. Our Miche Bread goes nicely with eggs and bacon.”

In addition to enjoying the fresh bread varieties at Fendu Boulangerie, Koep explains that it’s the perfect time to discover — or rediscover — some of the sensational dessert options available in the bakery’s refrigerated showcases. Pear Almond Tart ($2.95 per slice), for instance, incorporates an almond sugar dough crust coupled with both almond cream and pastry cream baked with sliced pears.

Buttermilk and Fresh Berry Panna Cotta ($4.99)

Another go-to favorite can be found in Buttermilk and Fresh Berry Panna Cotta ($4.99), an “upscale gelatin dessert” that layers raspberry sauce, vanilla sponge cake and the rich, creamy panna cotta filling, which is composed of heavy cream and buttermilk, before being topped off with fresh berries.

“It’s a lighter option and has become a visually appealing treat, especially with our female clientele,” Koep says of the tasty panna cotta creation.

Regardless of which meal one wants to enjoy, Fendu is standing by with all the necessary fresh flavors.

“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.”

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