Leonard's Bakery • 1952

When Leonard Rego's mother suggested he make malasadas for Shrove Tuesday in 1953, the Portuguese doughnuts—crispy outside, pillowy inside—became such a sensation that they transformed his year-old Honolulu bakery from a regular pastry shop into Hawaii's malasada headquarters. Three generations later, the Kapahulu institution still fries thousands fresh daily, each golden ball hand-rolled and sugar-coated, drawing lines of locals and tourists who know that malasadas this good are worth the wait.