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A favorite local stop since 1952, this bakery, less than a mile outside Waikiki, is famous for its malasadas. These pastries are a local favorite, similar to doughnuts only without the holes. They're best eaten hot, leaden when cold. Another specialty is pao doce (Portuguese sweet bread). Danish pastries, cookies, breads and specialty wedding and birthday cakes are also available. This is take out only; there is no place to sit. Parking is available.
933 Kapahulu Ave, Honolulu, HI, 96816, United States
Get directionsWeekday | Schedule | Status |
---|---|---|
Mon | 5:30 a.m. to 7:00 p.m. | |
Tue | 5:30 a.m. to 7:00 p.m. | |
Wed | 5:30 a.m. to 7:00 p.m. | |
Thu | 5:30 a.m. to 7:00 p.m. | |
Fri | 5:30 a.m. to 7:00 p.m. | |
Sat | 5:30 a.m. to 7:00 p.m. | |
Sun | 5:30 a.m. to 7:00 p.m. |
Worth the visit for the heavenly balls of dough. But don't waste your $$$ on the coffee. Come with your own or stop by first on your way to a real coffee shop to enjoy together.
Great donuts. Friendly staff. Get there early to beat the crowd.
The malasadas were exceptional as well as the other treats we ordered. Would encourage all travelers to stop at least once. We will definitely go back if and when the opportunity presents itself. 👍🏽👍🏽
To each their own. Not worth the trip. They were hot yes, soft yes.....but very doughy. I'm Portuguese and was brought up with the traditional malasada. They should be very airy, light and flat.... not like a doughnut. Absolutely not worth it. You'll see for yourself.
This place has great Malasadas !!! We were visiting Hawaii from California definitely on the bucket list when come
Great service, great desserts. Loved it. If your in Honolulu, go by and get some Malasadas!
Finally got to try a malasada - and yes, they were just incredible!
Great doughnuts...worth the effort. Recommended stop on your visit to Oahu.
Theae things are amazing!. Don't miss out they are perfect for the beach.
Leonard's Bakery has a 4.6 star rating with 10,871 reviews.
Leonard's Bakery is closed now. It will open at 5:30 a.m.
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