1950's - A legacy of baking with Aloha begins.
Our mouthwatering tale begins in the 1950's in Hilo, Hawaii. There Robert Taira, the Hawaiian-born son of Japanese immigrants opened his first bakeshop, Robert's Bakery, after graduating top of his baking class. The first round, soft loaves of Original Recipe King's Hawaiian Sweet Bread were made here. The loaves rarely ever made it home before being devoured, and a local traditional island favorite was born. (Or should we say baked?)
1960's - Aloha Spirit – Our Key Ingredient.
After nearly a decade of growing popularity, in 1963 the much-loved original shop expanded and moved to King Street in Honolulu, where it was renamed King's Bakery. It didn't take long for the new location to become a beloved institution as locals lined up around the block for Robert's famous breads and cakes which were prepared and served with Aloha Spirit, an expression of caring and sharing that is an essential part of island culture.
1970's - Into the hearts, and onto the plates, of the mainland.
King's Bakery was on the map and Original Hawaiian Sweet Bread was shipped to the mainland by locals and tourists alike as gifts to family and friends. But an entrepreneur at heart, Robert was inspired to spread the Aloha Spirit to the mainland. So in 1977 a new 24,000-square-foot bakery was built in Torrance California. And we called it, what else? King's Hawaiian Bakery.
1980's - Home is where the bakery is.
Missing personal interaction with King's Hawaiian fans, Robert opened a family run bakery and restaurant in Torrance. The menu included Robert's legendary tropical cakes, along with traditional Hawaiian fare. In 1983, Robert responded to more and more requests for new ways to enjoy King's Hawaiian by baking up the 12-pack of Original Hawaiian Sweet Dinner Rolls. Always true to his original recipe – in 1986, Robert baked up Honey Wheat Round Bread, to the delight of bread-lovers everywhere.
1990's - Bread and Aloha, on the rise.
As more people grew to love King's Hawaiian, the business grew as well. So, an additional 40,000 square-feet were added to the bread bakery on Normandie Avenue in Torrance. Despite the giant addition, it was soon impossible to keep up with the growing number of new fans enjoying King's Hawaiian products every day, and Robert's company was destined for further expansion.
2000's - Many loaves and decades later.
In 2002, not far from the existing sit-down restaurant and bakery in Torrance, King's Hawaiian opened The Local Place Bakery & Café. Today, three generations of the Taira family continue Robert's legacy of serving up irresistibly delicious breads and Hawaiian foods. And of course, there's Aloha in every bite™. What started as a small bakery in Hilo, Hawaii is now a national brand with products available in grocery stores across the United States. Look for your favorites in the deli section and in-store bakery of your local stores. But our bread rarely makes it to the table, so better yet, buy two!
The rise of King's Hawaiian.
(The dough, and the legacy).
Our mouthwatering, tale begins in the 1950's when Hawaiian-born, Robert Taira moved to the town of Hilo on the "big island" of Hawaii. There he attended baking school. After graduating top of his class he opened his first bakeshop, Robert's Bakery. Inspired by a traditional Portuguese bread recipe, the first round, soft loaves of Original Recipe King's Hawaiian Sweet Bread were made here. The loaves rarely ever made it home before being devoured, and a local traditional island favorite was born. (Or should we say baked?)
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