Just outside the busy hotel strip of Waikiki, a pink-and-white storefront on Kapahulu Avenue continues to pull long lines of visitors and locals. Leonard’s Bakery has been serving its signature malasadas for more than 70 years, and the appeal shows no signs of slowing.
Visitor Information: Leonard’s Bakery (Near Waikiki)
- Location: 933 Kapahulu Ave, Honolulu, HI 96816
- Distance from Waikiki: About 1 mile (20-minute walk from Diamond Head side)
- Founded: 1952
- Known for: Fresh malasadas (original, cinnamon, li hing mui, and filled “puffs”)
- Hours: Typically open daily until early evening (around 7:00 PM)
- Parking: Limited on-site; street parking nearby
- Best time to visit: Early morning or evening to avoid peak lines
- Local tip: Watch out for birds if eating outside—they are known to swoop in
Founded in 1952 by Margaret and Frank Leonard Rego Sr., the bakery helped turn a Portuguese fried dough pastry into a Hawaii staple. Today, it stands as one of the most recognized food stops near Waikiki, often recommended alongside beaches and historic landmarks.
Arriving early in the morning, customers are met with a familiar scene: a line wrapping around the building, the scent of frying dough in the air, and the glow of the bakery’s vintage neon sign. Despite the wait, the pace moves quickly. Inside, the focus is clear—fresh malasadas made to order.
Unlike typical doughnuts, malasadas have no hole. They are crisp on the outside, soft inside, and coated in sugar or cinnamon. Local variations include li hing mui powder, a sweet-sour seasoning popular in Hawaii. For those looking for more, Leonard’s “puffs” add fillings such as custard, chocolate, coconut, guava, and seasonal flavors like lilikoi.
The bakery’s role in Hawaii’s food culture runs deeper than its menu. Portuguese plantation workers first brought malasadas to the islands in the early 20th century. Leonard’s later introduced them to a wider audience, helping turn the pastry into what many now consider a Hawaiian icon. At one point, the bakery was producing tens of thousands of malasadas daily.
Travel writers and food critics have long taken note. Publications have described Leonard’s as a “Honolulu landmark” and a must-stop for anyone exploring local cuisine. For many Hawaii residents, bringing home a box of malasadas has become a common tradition.
For visitors staying in Waikiki, Leonard’s is close but not always easy to access by car. The small parking lot fills quickly, especially in the morning. Many choose to walk—about 20 minutes from the Diamond Head side—or take a short ride instead.
Some tours now include the bakery as a stop, offering travelers a way to sample malasadas without waiting in line. Others prefer to visit later in the day. The shop stays open into the evening, when crowds thin and the neon lights give the bakery a distinctly retro feel.
Even with its popularity, Leonard’s remains a family-run business. Generations of the Rego family have kept the operation going, maintaining the same core recipe that built its reputation.
For first-time visitors, the advice is simple: try the original. While filled options are widely available, the plain sugar-coated malasada is still the benchmark by which all others are judged.
In a city filled with modern dining options, Leonard’s Bakery remains rooted in tradition. For many, a visit near Waikiki is less about checking off a food stop and more about experiencing a piece of Honolulu’s living history—one warm malasada at a time.
