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Fendu Boulangerie

Step Up to the Plate

March 10, 2019

Story By: Dining Out Team | Photos by: LAWRENCE TABUDLO

A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: KIAWE SMOKED CHICKEN ($13.75)

Niel Koep, owner of the charming Fendu Boulangerie bakery in quaint Manoa, began his culinary work in Manhattan baking for gourmet shops. He then moved to Hawaii in 1990 to work as the assistant pastry chef at two resorts on the island of Lanai.

Nearly two decades later, he decided to take the plunge to launch his very own European-style bakery. As it turned out, his bold move soon became the pleasure of many baked-good lovers across the island. And now, a decade later, Fendu Boulangerie continues to go strong.

“We are celebrating our 10 year anniversary this month,” says Koep about the establishment. “And we’ll be celebrating all of March.”

For hungry patrons looking to wish Fendu a happy 10-years, there are plenty of flavorful ways to join the party. From decadent treats of pies, tarts and chocolate to savory finds like pizzas, paninis and loaves of bread, there’s something for every palate — sweet or not.

A fine place to start is with something delightful, yet not overwhelmingly sweet. ˛ is can be found while enjoying Fendu’s Valrohna Dark Chocolate Dome featuring chocolate from France and a Grand Marnier creme brulee.

For something a little more traditional, freshly baked cookies and brownies are always winning selections.

There’s much to be discovered at Fendu Boulangerie, where lovely baked goods are delicately prepared by Koep and his team, making each treat nostalgic, comforting, and of course, delicious.

CHEESE, PLEASE

Two types of cheeses fill this pizza including fresh mozzarella and goat cheese, which are beautifully melted atop a smooth spread of creme fraiche white sauce.

THE PERFECT PIE

This 8-inch round pizza is made fresh to order and baked right on the stone of the blazing oven for 12 minutes.

TOPPED OFF

Spanning this circular dish is in-house kiawe smoked chicken, pancetta bacon, sweet onions, black pepper and fresh flakes of verdant cilantro.

DOUGH SO BOLD

Owner Niel Koep shares the dough is made the day before and sits overnight. Once the order comes in, the baker gets to work on rolling the dough and prepping it for the next step.

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