Flavors change with the seasons because owner Aletha Thomas works with more than 20 growers, all on Kauai.
Pastries are baked every morning and stuffed with feta cheese and spinach, or eggs, bacon, onions and cheese. Quiche crust is spread with tomato chutney and scones are topped with white pineapple jam, or lemon sage marmalade.
Curds, also known as fruit butters, include passionfruit—one of Saveur magazine’s “Top 100 in 2015”—, Tahitian lime, Meyer lemon and coconut.
Jams pair papaya with vanilla, mountain apples with peppers and mangos with chipotle.