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Leonard's Bakery
- Restaurants
- Honolulu, HI
About this business
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.
Location details
933 Kapahulu Ave, Honolulu, HI, 96816, United States
Get directions| Weekday | 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. |
RecommendedMaladas were amazing. They were cooked to order. They were well worth the wait. They were hot and fresh
So good! Worth the line! Recommend the butter pecan flavor if they have it.
They call it Malasadas. Always fresh from the oven. The best donut I ever had. The original without filling is my favorite.
Check your number with the receipt that they hand you for we did not get what we ordered. Disappointed on that note but a very good bakery worth the wait
できたてめちゃうまっ〜❗️
Love the cinnamon and sugar Malasalas!! Definitely going to try more on our next trip!! https://youtu.be/by490NUdXCs
Best donuts ever. Highly recommend it when you are in Oahu. Order the plain glazed donuts, do NOT eat it there. Instead pack them up and take it with you to the beach 😍
This place never disappoints.
long line but quick service. That staff works like a machine. The malasadas are heavenly! And the puffs are filled to the brim!
Frequently asked questions about Leonard's Bakery
How is Leonard's Bakery rated?
Leonard's Bakery has a 4.6 star rating with 10,656 reviews.
When is Leonard's Bakery open?
Leonard's Bakery is open now. It will close at 7:00 p.m.
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