Best Bets for Lunch are in Kong Lung Center in Kilauea, Kauai

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Sitdown and take away lunch options

The Historic Kong Lung Center has two wonderful options for lunch on the North Shore.

The Bistro serves up casual sit-down menu options and adult beverages chilled to that perfect temperature. You can get everything from a Local Rice Bowl with Kalua pork, Asian slaw & rice topped with furikake to  juicy St. Louis BBQ Ribs smothered with Bistro BBQ sauce served with coleslaw & fries.

Kilauea Bakery & Pau Hana Pizza has an even more casual vibe and diverse selection including fresh housemade soups and sausages, to what many claim is the best pizza on Kauai.

Stop by the Historic Kong Lung market Center today for some fun shopping, delicious food, cold drinks, and so much more. See you soon!


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Tastes of Kauai

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Kilauea Bakery & Pau Hana Pizza was recently featured in the Garden Island newspaper column–Tastes of Kauai.

Delicious treats from the Kilauea Bakery and Pau Hana

Author Marta Lane, one of  the island’s top resources for eating well on Kauai, stopped by the bakery to share lunch with owner Tom Pickett. They discussed how this favorite North Shore eatery got its start and she also discovered some interesting inventions and methods that Tom has developed over the years to make his restaurant greener and adaptive to support all of his customers. Stop by, there’s a reason it’s been around for almost 25 years.


A tolerance for intolerance at Pau Hana Bakery

Posted: Friday, April 18, 2014

Marta Lane – Tastes of Kauai

Since 1990, Kilauea Bakery & Pau Hana Pizza has established itself as a reliable source of delectable baked goods and savory, wholesome meals. Located in the historic Kung Long Center, cheerful visitors and dedicated residents share laughter over food or tap on laptops using the bakery’s free Wi-Fi. Even local author, David Katz, wrote a good portion of his book Round Trip at the bakery.

The restaurant’s popularity may be the result of good food, 30 happy employees, or a convivial atmosphere anchored in community. But I would argue that the secret behind their success is owner Thomas Pickett and his insatiable appetite for invention.

Pickett, originally from the San Francisco Bay Area, graduated from the Culinary Institute of America in Hyde Park, N.Y., in 1981. He, along with wife and business manager Katie, moved to Kauai in 1985 when the couple transferred from the Sheraton Waikoloa on Hawaii, The Big Island.

Today, the bakery uses a sourdough starter that Pickett made in 1986 while working as a pastry chef at the Sheraton Princeville. Days begin at 4 a.m., when loaves of bread are popped into the oven after proofing for 18 hours.

“Our molasses rye is always mentioned when Kilauea is mentioned,” Pickett tells me as we share lunch under an umbrella at one of the bakery’s outside tables. Defying my image of a baker, his blue eyes shine as he feeds his lean frame with massive slices of fresh baked pizza.

“It was first made famous at the Dolphin Restaurant and then Jaques’ Bakery, where it became statewide famous,” Pickett concludes. Other fresh baked loaves include whole wheat and ciabatta, an Italian bread with a springy crumb.

While the bread cools, Pickett’s team prepares 40 pastries including New York-style bagels, Polish bialys (like holeless bagels with savory fillings), dark chocolate dipped guava macaroons and éclairs filled with local coconuts.

Frustrated with the cost and landfill waste of canned coconut milk, Pickett invented and patented a “coconut faucet” and a friend built Vlad the Impaler. About 50 pounds of North Shore coconuts are drained using Pickett’s faucet before they’re cracked open on Vlad. Three pounds of coconut meat are harvested, whipped into pastry cream and loaded into éclairs, which are draped with dark chocolate.

Next to Vlad is a noni press, which Pickett created to make Tom’s Super Sonic Noni Tonic. Similar to a cider press, ripe noni is pressed and a clear juice is collected. Ginger, turmeric and Hawaiian chili pepper juice is added to soften the pungent blue cheese flavor while boosting nutritional properties.

Fresh made soup is offered daily, homemade bacon is cured in passion fruit syrup and rosemary; and whole, fresh pork butt is made into sausage that is served on pizza and in daily specials such as calzones, sandwiches and stromboli. Even though the sausage is labor intensive, it tastes better and is cheaper than buying the prepackaged kind, which also contributes to the landfill.

A better product, lower cost and less landfill waste is what prompted Pickett to grow basil for the bakery’s pesto. He found a variety that doesn’t go to seed and over the course of three years, planted 300 of them.

“We save about $3,000 a year this way,” says Pickett of his pesto made with macadamia nuts, “and it tastes way better than that stuff that’s loaded with fillers.”

Nurturing what Pickett calls a tolerance for intolerance, the bakery is a “trans-fat-free zone” that offers gluten-free, dairy-free, sugar-free and vegetarian food options.

“We’ve got a great formula called the ‘Nuthin’ Formula,’” explains Pickett. “There’s nothin’ bad in it. Our Nuthin’ Muffin is dairy-free, gluten-free, has berries, Sucanat instead of sugar and it is delicious!”

As my husband Dan and I leave, we pass the bakery’s book cart, which has raised more than $22,000 for the literary program at Kilauea Elementary School. It seems the bakery owner has a hand in just about everything.

Click here to see the article in the Garden Island.
Click here to visit Marta’s website


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What’s New at Kilauea Bakery

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Landscape Photographer

The landscape photography on the walls is by Maile Hermstead.

We have a new musician. Chuck Reed plays saxophone the first and third Saturday of each month and we still have Felix Sunnyboy playing Banjo and other stringed instruments with special guests on the second and fourth Sundays. Both gigs start at 9 am.

We have two new pastries. One is called the Nuthin’ muffin. “There’s nuthin’ bad in ’em”. They are created from our Nuthin’ recipe that is gluten free, sugar free and vegan. The other one is our gluten free, sugar free Chocolate chip cookie.

Click here to follow Kilauea Bakery’s Blog: Come, Stay, Go.

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Excerpts from Kilauea Bakery’s Blog:COME, STAY, GO.

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Humor (Tragedy)

So you want to open a restaurant?

32 reasons you may want to reconsider. A tongue in cheek guide for the would be restaurateur.

Oscar Wilde once said, “Everyone has a great novel inside of them and that’s probably just where it should stay.” As novels go so go Restaurants. They say that small business is the engine of our national economy. I say small business is the fuel. People put up their hard earned money all the time to open restaurants. They enrich equipment companies, consultants, service people, banks, commercial real estate owners and insurance companies. They eventually open and keep burning up money until nine in every ten of them go belly up. The economy burps, rarely says thank you and waits for the next small business meal.

Plumbing. A broken pipe is an emergency that can be mopped up but a slow leak can be catastrophic. It’s the drain lines that cause heartbreak and despair. They clog most often during a rush, or they slowly drip. Seemingly too small to fix but over time they cause unimaginable damage. Sink drains, refrigerator drains, toilets, grease traps, cesspools, septic tanks, one of these will get you eventually. One barely visible dripping pipe can cause the deconstruction of an entire business. READ MORE…


Dirty Dishes

You are one of us now.

So you want the recipe for those Cookies? How do we make that Organic Turkey soup with wild rice and mushrooms so rich? We’ll get to those secrets soon enough but first we’ve got to interview you and get you trained.
You’re one of us now.

The interview

Aloha, how nice to meet you! We’re happy you want to enter into a relationship with us at the Kilauea Bakery. In your case we will be filling the kitchen slave position. Sorry, you’ve got to start at the bottom like everyone else. Let’s begin; Do you have a pulse? Do you have a phone number? A car? Do you live in your car? No? Excellent. Any experience in the kitchen? Yes? How much? We’re hoping for a little but not too much. That’s the kind of experience we need. If it’s actual professional commercial kitchen experience and you actually know something then we may have a problem. We can’t use you. Demographically that puts you into the slot of someone who will only put up with us for as long as it takes you to get a better paying and more prestigious job at a nearby resort hotel. You people don’t take us seriously. It’s as if we’re a small no account Pizza joint. Why is a Bakery or Pizza shop any less respectable than a “fine” dinner restaurant? Maybe it’s the white chef coat or the air conditioning. Air conditioning… wouldn’t that be refreshing. READ MORE…

Pure Lies

Roy Barstow

Roy Barstow

A story of triumph over weirdness.

Roy Barstow, an auditor for the computer giant Hewlett Packard was laid off from his job in the budget reduction sweep of 2009 along with 30,000 of his coworkers. Roy’s job of twenty years had been to identify cost overruns in the human resources department. Roy was a thrifty man. He lived alone in a square cinderblock apartment building built in the 70’s in San Jose California. He was 5’4” but appeared taller because of his bony stature and platform loafers. Roy had a short self inflicted haircut he administered with a Flowbee™ haircutting system he’d found on the QVC shopping network. The hair behind his ears was shaved close so his glasses fit snuggly. He wore tan slacks and plaid office shirts, even on his days off. He had never traveled anywhere voluntarily. Roy spent 20 years saying yes to every job order, often flying to various countries where he audited HP factories and campuses. Without imagination he’d moved between hotel, office and airport in taxi’s and on buses.

He spent his first year of unemployment getting his apartment organized and continued to dress for work. Roy told me over coffee at the Kilauea Bakery that one morning something in him just snapped. READ MORE…

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