Go For Sweet Or Savory at Manoa BakeryCover Story
September 8, 2019
Story By: Kyle Galdeira | Photos by: LAWRENCE TABUDLO
While the changing of seasons is not as drastic in Hawaii as it is seen and felt in other parts of the world, the talented team at Fendu Boulangerie continues to craft all the necessary fresh flavors for any time of year in the islands.
Fendu Boulangerie, Hawaii’s go-to, European-style bakery in the heart of cozy Manoa, is known for the creativity and exquisite tastes developed by chef and owner Niel Koep. He and his skilled team bake and cook up an array of popular items from scratch daily, and craft family favorites available from breakfast through dinner. Fendu means “split,” as is the case with multiple varieties of freshly baked bread coming out of the oven piping hot.
Roasted Butternut Squash Flan ($5.25) personifies “something new for fall” as the classic flan is flavored with roasted butternut squash, brown sugar and oven-baked custard. Koep reminds customers to look out for freshly made pies in November and stollen bread in December.
“We bake items fresh every day with no preservatives or shortening, and use butter and olive oil — we don’t over-sugar things compared to a typical bakery, and our selections aren’t too rich,” 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.”
Kiawe Smoked Chicken Pizza ($13.75) is a popular option as Fendu Boulangerie bakes its pizzas to order from 11 a.m. to 6:45 p.m., Monday-Saturday, and 2:45 p.m. on Sunday. Basil Pesto Chicken Panini (11.25) is cooked with a rustic red bun on Fendu Boulangerie’s panini press as chicken tenderloins are sauteed with Hawaiian salt and black pepper with bacon, mayonnaise, fresh tomato, shallots and goat cheese.
Curry Chicken Salad Sandwich ($9.50) is built with sweet onion naan bread baked fresh in house, and features roasted chicken flavored with local organic spices along with farm fresh greens from Manoa Valley Farm and tomato.
Those with sweet tooths will appreciate Valrohna Dark Chocolate Dome ($6.25) with Grand Marnier-infused creme brulee, and Guava Cheesecake with Dark Chocolate Almond Crust ($5.25). The cheesecake is crafted with cream cheese and mascarpone along with a guava gelee center served on an almond cookie with chocolate ganache. Both are must-try desserts that will serve as the perfect pick me ups for the day.
Fresh out of the oven
Customers from all walks of life continue to flock to Fendu Boulangerie for everything from rustic gourmet pizzas and sandwiches to hearth breads that are baked fresh in house daily.
Miche ($6.25) is a wheat rye sourdough bread baked in a ball-shaped loaf made from Fendu Boulangerie’s sourdough culture.
Bossola ($8.75) is available on Saturdays and Sundays as this special loaf takes at least 24 hours to make. The Italian sweet bread o˛ ers a buttery flavor, isn’t overly sweet and features a pearl sugar topping. It’s best enjoyed fresh, and is also great when toasted and incorporated in French toast.