What is the difference between your sourdough breads and the other ones you make?

Our sourdough breads are made from a natural yeast starter that originated 11 years ago from Napa wine grapes. It is composed of natural yeast, water, salt, barley malt and flour.  The other breads are made using commercial yeast from France.

What is "artisan bread"?

Artisan bread is handcrafted using traditional techniques with high quality ingredients. Methods using sourdough starters, pre-fermented dough, and long fermentation times to enhance the flavor and quality of the bread are essential. Artificial ingredients, chemicals, and preservatives are not used.

Where can we buy your products?

We are selling our bakery products at most Foodland supermarkets on Oahu. Check the "Buy" link for updates as we add locations. 

Where is your bakery located?

We bake all of our products in Honolulu. Our commercial bakery is located in the Kalihi Kai district. We don't sell bread at the bakery, only through the locations listed elsewhere on this site.

Are you using the wood fired oven for your breads?

Unfortunately we are not. We are using an artisan bread oven imported from Italy. The wood-fired oven seen in the Advertiser article is located in my back yard and is used for smaller bakes on special occasions.

What is the difference between Hawaiian Sourdough and Country Sourdough?

Our Hawaiian Sourdough is a sourdough bread made with our sourdough starter, water, flour, barley malt, and salt. The Country Sourdough includes the same ingredients plus Rye and Whole Wheat flour.

Is the Tropical Sweets sweetbread made by your bakery?

Yes, we produce that sweetbread for Foodland. Right now the Guava, Coconut, Plain Sweetbread, and Cinnamon are available.

My wife is pregnant and can't keep anything down. Which bread should I buy?

While I often receive urgent calls to deliver babies, I don't often get urgent calls about what to feed expectant mothers. This gentleman had read an article about how my wife was unable to eat during her first pregnancy. Someone had suggested that she try fresh bread, and that's when I began baking. Daily. While she was able to eat (and enjoyed!) my early attempts at baking fresh bread with all natural ingredients, we soon found that sourdough bread seemed to be easiest to tolerate.

I'm a diabetic, and I know I shouldn't eat too many carbohydrates. Can I still enjoy artisan breads?

We should all try to eat a balanced diet, and this is particularly important for those with diabetes. Maintaining stable blood sugar - whether by diet and exercise only or with medication - is critical to good health, in the short term and the long run. Our sourdough bread has a low glycemic index, so this may be a good choice for you. The degree to which you can enjoy special treats like good bread or dessert depends in large part on your specific health condition, and you should always consult your personal physician when in doubt.