Deep in the valley at Manoa Marketplace, Fendu Boulangerie is as picturesque as any bakery in Europe. Small batches of a dozen or so different types of bread are baked daily by Chef Niel Koep and his sons, along with flaky, buttery croissants, cream pastries, and a ciabatta that alone is worth the drive. Fresh baguettes with their crunchy exterior and light, doughy interior, are sold fresh from the oven – often selling out by midday. For loyal customers…
