comscore Breadshop opens in Kaimuki | Honolulu Star-Advertiser
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Breadshop opens in Kaimuki


    Chris Sy, owner and baker at the new Breadshop in Kaimuki, enjoyed a grand-opening lion dance with his wife, Shazia, and daughter Leila today. Gee Yung Martial Arts provided the lion.

Former French Laundry and Town Chef Chris Sy has opened Breadshop at 3408 Waialae Ave., with a custom-built oven from Italy and artisanal breads on the menu.

The shop at Eighth and Waialae avenues will offer a menu of breads, including city, country and specialty loaves, on a rotating basis.

Bakery hours are 10 a.m. to 5 p.m. Wednesdays through Sundays. Abbreviated holiday hours will be posted on the Breadshop website.

Sy’s culinary path has taken him through kitchens of acclaimed restaurants such as Mobil-starred chef Hank Adaniya’s Trio in Chicago; Michelin-starred French Laundry by Thomas Keller in California; Cru, in New York, and other restaurants in France and Copenhagen, as well as Chef Mavro and Town in Honolulu.

Breadshop had been slated to open last month, but such delays are common in the restaurant and food-service industries.

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  • Chris Sy used to also sell his bread at The Whole Ox Deli, Pig and the Lady’s farmers market stands, as well as at the University of Hawaii Med School cafeteria back when the coffee vendor there was The Curb. Sy would sell his bread sometimes out of Taste if I remember correctly. We’re fans of his country and city loaves but if you could get your paws on his croissants or his brioche, you were in bread heaven. Actually, one bite of his croissants convinced me that any croissant I had eaten previously was shamefully inferior. The only croissants that come close on this island are the ones at b. patisserie. His bread is so beloved that if word got out Sy was popping up anywhere (like the Baker’s Faire at MW Restaurant), he would sell out in half an hour…long before any of the other vendors. Jockeying in line for any of his bread would leave you bruised, because the little old ladies would elbow you for positioning.

  • I wish the new bakery the very best of luck. But I can’t forget the old Kaimuki Bakery of my childhood, just a block Koko Head on the makai side of Wai’alae. Nothing beats the smell of fresh-baked bread wafting out the door of a small family bakery.

  • From the story and comments this bread sounds so good I’d like to fly over just to try it. Seriously! Funny that it was listed as the most read story of the morning. Now I know why. As a bread eater, I want those croissants, please.

  • Must be an awesome bakery because the story has been online for two days and as I type this comment, it’s still the #2 story in the TOP Story section! Must try!

  • Enjoy your gluten.

    Nearly twenty million people contend that they regularly experience distress after eating products that contain gluten, and a third of American adults say that they are trying to eliminate it from their diets. One study that tracks American restaurant trends found that customers ordered more than two hundred million dishes last year that were gluten- or wheat-free. (Gluten is also found in rye and barley; a gluten-free diet contains neither these grains nor wheat.) The syndrome has even acquired a name: non-celiac gluten sensitivity. “I’ve been gluten-free these last four years, and it has changed my life,’’ “I would have headaches, nausea, trouble sleeping. I know that I’m intolerant because I gave it up and I felt better. That explanation is probably not scientific enough for you. But I know how I felt, how I feel, and what I did to make it change.”

    Wheat is easy to grow, to store, and to ship. The chemical properties of flour and dough also make wheat versatile. Most people know that it is integral to bread, pasta, noodles, and cereal. But wheat has become a hidden ingredient in thousands of other products, including soups, sauces, gravies, dressings, spreads, and snack foods, and even processed meats and frozen vegetables. Nearly a third of the foods found in American supermarkets contain some component of wheat—usually gluten or starch, or both.

    The most obvious question is also the most difficult to answer: How could gluten, present in a staple food that has sustained humanity for thousands of years, have suddenly become so threatening?…

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