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Hidden away up in Kula is a family-owned French bakery that’s worth driving across the island for. It’s also worth overlooking the service, which can be slow, inconsistent, and even surly. Every item stashed in the bakery case is exquisite. Arrive well before noon or risk watching the last almond croissants and mango blueberry scones walk out the door without you. Dine in the garden courtyard beside cyclists who’ve worked up appetites circumnavigating the island. The crepes, filled with Kula vegetables and goat cheese or salmon and spinach, have a secret addictive ingredient: béchamel sauce. On Sunday, eggs Benedict is served with perfect roasted potatoes and wild greens drizzled in a transcendent lilikoi balsamic dressing. For lunch, try the marvelous duck confit salad or roast chicken sandwich with melted Brie cheese. They’re still ironing out the kinks of dinner service in their space next door—but the filet mignon in puff pastry and lamb chops with peppercorn sauce are worth the gamble. Bring cash; there isn’t an ATM for miles and they don’t take credit cards.