The goodies handmade in Ko Bakery’s Kauai kitchens can be found all over the Garden Isle, and with a little effort, on the other major islands.

“We only do very premium, excellent products; our brand is all about that,” said S. Morris Wise, a partner in the four-member business.

Products are always being developed by Wise and Chris Spinosa, the professional bakers among the four partners, and those who follow Ko Bakery via social media on Facebook, Instagram and Twitter are the first to get tipped off to the new items as well as to flash sales.

Wise’s husband, Byron Barth, has a degree in design and does the company’s artwork and branding, while Spinosa’s husband, David Schwartz, is a CPA and attorney who telecommutes between Kauai and Washington D.C., where he still has a practice.

The partnership brings together each member’s “good and unique skills,” Wise said.

“We are four partners in a gay-owned business. I don’t know how often that happens,” Wise said.

Spinosa’s experience includes working at an exclusive cake catering company as well as at Sara Lee, where he gained experience managing a bakery kitchen and food production.

Wise’s degrees “are all in music,” he said, but he has experience in running food service operations. As for his music degrees, “prior to moving here, I was a pipe organ builder,” Wise said.

The company sells “hundreds of scones a week” at farmers markets “and a few of the stores” on Kauai, but customers on other islands can order them via the website and have them shipped with three days’ lead time, Wise said. A package of two scones sells for $5.

The company’s products carry the Ko Bakery and Hula Baby brand names.

Ko Bakery’s Hula Baby biscotti are made in expected fruit and nut combinations as well as chocolate, but also in more unusual combinations. One is named “Nuts for Rosemary,” which features macadamia nuts, pecans and rosemary. There’s also “Blue Hawaiian Basil,” which includes Egyptian blue basil, anise and fennel seeds. Four-ounce, zip-top packages sell for $8.

Customers have told Wise and his partners that friends in Italy have sent them biscotti direct from the homeland “and that they’re not as good as yours,” Wise said.

Ko Bakery makes cookies and crisps. The cookies are made to be moist and tender, while the crisps are made to be delicate and well, crisp.

Ko’s cookies are made in chocolate chip, triple chocolate, Coco Oat Scotchie, Coco Oat Raisin, peanut butter and macaroon flavors, with the latter spelled exactly that way. Packages sell for $5.

The company’s crisps — in coconut, coconut chocolate chip, chocolate chip and lilikoi flavors — are sprinkled with large-grained Maui turbinado sugar, which adds crunch and sparkle to each treat. The crisps are sold in 3 1/2-ounce bags for $7.

Tropically flavored poundcakes and bread loaves as well as chocolate or vanilla brownies are available for $5 and $8, respectively.

Wise and Barth have been living on Kauai since 2009, and Schwartz and Spinosa moved to Kauai from D.C. in 2010 with the idea of starting a coffee bar or bakery cafe.

“We met on the island and got along really well,” Wise said, and in 2013 their isle business ventures were joined. Not long after that the company joined the Kauai Wedding Professionals Association, given that Kauai draws a huge share of Hawaii’s wedding business, both local and those from afar.

Ko Bakery’s wedding cakes represent the higher end of the company’s offerings, ranging in price from $60 to $625, depending on the number of tiers and additional client customization.

The recipes are proprietary, all developed by the company, and the white frosting on the wedding cakes conceals big flavors underneath.

“Buy Local” runs on Aloha Fridays. Reach Erika Engle at 529-4303, erika@staradvertiser.com or on Twitter as @erikaengle.