The most difficult type of baked good in Oahu also happens to be my favorite. My most favorite. In the absolute whole world. Which is sad because it is also my dad’s favorite type of pastry and my mom. And even sister! I bet you like it too. It’s called a CROISSANT.
But I happened to be blessed with a mom who is a realtor and has a client who, I daresay, loves and knows about food even more than I. She has done the near impossible – discovered the finest croissant in the island. And to top it off, she gave our family a picture perfect box of four. I wish all my mom’s clients were this cool! Since we had it later in the day, I popped it in the oven just to crisp up a bit. Out came a dark golden crescent daintily studded with sliced almonds, and a bite in unleashed endless layers of buttery pastry, each distinct and oh so rich but light in the tummy. It is more bready and less flaky than the ones from Claude in nyc’s west village, but for Hawaii, this is just about as close as you can get to croissant bliss. Thank god!
1495 South King Street
For me, leafing through a recently-released compendium of teas with many first-flush single-origin varieties is akin to salivating over those luscious photos of vegetables in a seed-seller’s catalogue: Each entry promising something new, summoning a hopeful if guarded belief in Nature and the growing conditions of my garden. What will the … Continue reading