There are certain foods that you have to eat when you come to Honolulu. One of them, is the famous Malasada from Leonard’s Bakery.
A malasada is a doughnut without a hole – a little bit crispy and a little bit chewy. They’ve been in Hawaii since the late 1800s when the Portuguese emigrated in large numbers to work in the sugar cane industry. Leonard’s Bakery opened in 1952 on Kapahulu avenue where they still sit today.
The bakery was opened by Margaret and Frank Leonard Rego Sr. It was Frank’s mother’s recipe that started them out but they adapted to the Hawaiian taste and soon were making pao doce – typically a meat stuffed pastry in Portugal – with chocolate, coconut, guava, and more. The bakery is still owned by the same family and run today by Leonard Rego Jr. and his adult children.
Leonard’s is a household name in Hawaii and neighbor islanders come and head straight for the bakery. You are always welcome when you bring the pink Leonard’s box or bag with you. They’ve sold nearly 200 million malasadas since opening…so they are doing something very right.
Like Dole Whip, Shave Ice, and Macadamia nuts. Malasada’s are a must try experience when you are in Hawaii. There are trucks at various points around the island which pick up the malasada dough from the main bakery in the morning and then make malasadas until they run out in the late morning.
It’s not rocket science…but there is definitely something magical about Leonard’s Malasadas. Whle Leonard’s does offer other baked goods – the malasadas are where it’s at. There are plain sugar, cinnamon sugar, and Li-hing (a dried chinese plum powder – sugar, salt taste), and then the filled ones. Dobash (chocolate), haupia (coconut), and a variety of fruit flavors such as lilikoi, mango, and guava. The coffee – …mmm…it tastes like it has been there since 1952. Definitely FBI coffee…stick to the malasadas.
