Honolulu’s Liliha Bakery, soon to expand to the former Sam Choy’s location on Nimitz Highway, has been ranked at No. 15 among the nation’s best 50 bakeries.
Online food site The Daily Meal reported that of the 6,000 retail bakeries in the country, it reviewed 1,400 to come up with its list of what it considers America’s 50 Best Bakeries.
The site’s coverage gives a brief history of Liliha Bakery, explaining that it opened in 1950 and that it is now best-known for its coco puff pastries which had a less-than-stellar debut in 1970. Since a recipe adjustment in 1990 the coco puff has become one of Liliha’s most popular products.
The site called the bakery a "local favorite" and a "must-visit" for those traveling to Hawaii.
The top five in the U.S., according to the site, are No. 1 Tartine Bakery, San Francisco, No. 2 Dominique Ansel, New York City, famous for its trademarked "Cronuts," or doughnuts made from croissant pastry, No. 3 Flour Bakery + Cafe, Boston, Mass., No. 4, The Standard Baking Co. Portland, Maine, and No. 5, Macrina Bakery, Seattle Wash.
Longtime Honolulu pastry chef Ed Morita, pastry chef at Highway Inn in Kakaako and longtime blogger was cited in the online coverage along with nationally known pastry chefs including Francois Payard.