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2016.5.2

With so many new breads in our shelves, the reopening of #brugbakery it is going to be so exciting as a totally new bakery! Sweet layers of#chocolate . #new breads @brughawaii #exciting #ono #oishii

2016.5.2

2016.5.2

What do you think about the mix? Savory focaccia dough with homemade sour cream cheese and cranberries??? If you liked our old cranberry fromage, you will probably love this new recipe even more!

2016.4.29

Today’s most popular bread at #kailua #farmersmarker was the #cornedbeef & #cabbage & potatoes . Wrapped in a soft white bread.

2016.4.29

Remember the #marimo custard pan at the store? Now we have a new #matcha marimo, this time with matcha-cookiedough and matcha-cream filling.

2016.4.28

Blaisdell #farmersmarket! Today sold out in baguettes! For large baguette orders we need 2 day’s previous farmers market reservations. 1 day developing the starters 1 day for the dough to rise. #thankyou #brugbakery #brughawaii #oishii #realbread

2016.4.27

Working on new dough #textures. This time for baking #breakfast #bagels. #bread #realbread #ono #oishii #honolulu #Hokkaido #japanesebakery #brugbakery #brughawaii

2016.4.26

How would you enjoy this wheat germ toasts? I’m going with a mixture of #camembert #cheese & #mandarine/papaya jam. #haiga #Hokkaido #honolulu #yum #ono #oishi

2016.4.24

Breakfast idea!#bruglayer Mainz with #kauai #taro #hummus. The Brug layer mainz is done with a blend of Hokkaido imported flours. Contains 7% rye. We add walnuts and figs to the dough to make it even richer in textures and flavors.

2016.4.23

Today’s new sample of paprika cheese & Portuguese sausage danish. Still perfecting the recipe…but already looks mouthwatering. #yum #ono #oishii #brugbakery #brughawaii #honolulu #Hokkaido