Revitalizing Native Hawaiian Staples at ʻUlu and Kalo Bakery

Meet Maile Kamisugi, creator of ʻUlu & Kalo Bakery, whose passion for baking started after she experienced the positive impact of enjoying nutritious whole foods and was inspired to reintroduce culturally significant staples like ʻulu (breadfruit) and kalo (taro root) into others’ diets. 

ʻUlu & Kalo Bakery makes healthier treats and desserts that customers enjoy and feel nourished by, sourcing their primary ingredients from local farms.

“The first time I tried ʻulu, I was amazed by how delicious it was and questioned its limited availability,” she says. 

ʻUlu and kalo are starchy crops packed with nutrients, vitamins, and fiber, and once made up the bulk of Native Hawaiian diets before imported starches (such as wheat and rice) replaced them.

Aside from baking delicious treats, Maile aims to support local farms and revitalize community health. One of her favorite ingredients is ʻUlu Flour, made with Hawaiʻi-grown Breadfruit, which, unlike wheat flour, is naturally gluten-free and packed with nutrients. She likes how it adds a pleasant texture and taste to baked goods, all while supporting the local economy.

You can visit ʻUlu & Kalo Bakery at 1119 Smith St in Honolulu or order online at www.uluandkalobakery.com

Find recipe-ready ʻUlu, Kalo, ʻUlu Flour at your nearest grocery store with our product locator.