In 1996, Jim Moffat was a California chef named in Food & Wine magazine’s “Top 10 New American Chefs.”
After relocating his family to Kauai, he opened two restaurants: BarAcuda, a tapas place on the north shore, and Hanalei Bread Co.
Organic grains and dairy, as well as local honey and eggs are used in danishes filled with house-made jam, coconut macaroons, pastries with passionfruit icing and aromatic loaves of bread.
French Toast, with cubes of pineapple brioche tossed in creamy egg batter, is baked and served in a skillet.
Huge breakfast burritos are loaded with bacon, rice, eggs, potatoes and cheese.
Espresso and cold-pressed coffee, made with Hawaii-grown and roasted beans, provide enough power to paddle up Hanalei River.