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'Ulu and Kalo Bakery

Several years ago, Maile Kamisugi  began the journey of health. She decided to get physically fit, but little did she know that diet is equally or even more important. Upon realizing the importance of food, she began a lifestyle switch. As a result, she had more energy, clearer skin, and achieved better grades. She knew her next step after graduating from the University of Portland was to attend culinary school at Kapiolani Community College. After KCC, she gained experience at Kokua Market, The Nook, Fete, Fresh Box, and Eugene's in Bronte, NSW, Australia.

Throughout the years and experiences, she developed an understanding and deep love for Hawaiian canoe crops. They connect her to Hawaiian culture and are so nutritious. Kamisugi knew there had to be a way to bake with ʻulu and kalo while keeping it healthy and delicious. Several years after her journey began, she is excited to be able to share with customers now, her baked goods that integrate ʻulu and kalo with health-focused dietary lifestyles. 

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