Not an Ordinary Bakery

Breadshop, located in Kaimukī, isn't your typical bakery. Founder and owner Chris Sy says from its inception, he wanted Breadshop to be "an exploration of bread products" and "make a difference in what was available here."

Breadshop, located in Kaimukī, isn’t your typical bakery. “From its inception, I wanted it to be like an exploration of bread products – meaning a fermented thing made from ground-up grains – rather than an Italian bakery, or French or Japanese or whatever,” says Chris Sy, Breadshop’s founder and owner.

He says the menu usually consists of 20 to 30 different items. His current favorite: “Our taegu, manchego and spinach croissant, because it’s very local. It’s very unique to Hawai‘i.” Taegu is “fish jerky that’s seasoned with a Korean-type seasoning, like gochujang, so it’s sweet and savory and a little bit spicy,” Sy explains.

Pictured, baker Kari Unebasami brushes a tray of orange cardamom morning buns with vanilla butter, which are then rolled in orange cardamom sugar. “I really wanted to make a difference in what was available here. Making more of what was already available just doesn’t make any sense,” says Sy.