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 and inconsistent. Every item stashed in the bakery case is exquisite. Arrive well before noon or risk watching the last almond croissants and mango blueberry scones float 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. Eggs Benedict are 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. For dinner, the filet mignon in puff pastry and lamb chops with peppercorn sauce are standouts. Bring cash; there isn’t an ATM for miles and they don’t take credit cards.