Liliha Bakery • 1950

The coco puffs at Liliha Bakery have drawn a devoted following since 1950, when this Honolulu institution first opened its doors. Bakers who've spent four decades perfecting the craft still make everything from scratch using the same traditional methods, turning out the cream-filled choux pastries that locals queue for at dawn. The counter fills early with regulars who know the puffs are best eaten warm, straight from the kitchen.