Posted 04 February 2004 - 03:30 AM
If you go back to the real early days, there really weren't that many cookies produced locally, except for those from Diamond Bakery, maker of "Ruff n' Readys" starting from the 1960s. These are caramel cookies with ridges - pretty small, but rectangular!
Currently, the biggest local cookie guys are Kauai Kookie, which as a lot people have mentioned make a pretty ordinary product. Not only is their scale of production relatively large; their cookies are massive by local standards at about 2" diameter. They come in the following flavors: Kona Coffee, Macadamia, Almond, Guava Macadamia, Macadamia Nut Shortbread, Coconut Krispies, Chocolate Chip Macadamia, Peanut Butter, and Cornflake Krunch.
A recent contender that's getting a lot of distribution is Bits of Aloha cookies in the following flavors: Chocolate Chip BANANABits, Pineapple COCOBits, Passion COCOBits, Mango COCOBits, and Cocoa COCOBits. The "COCOBits" are a mix of coconut, sugar, and artificial flavorings.
One local cookie that I really like is School Kine Cookies, which dispense with most of the tropical flavorings but unlike the others use all butter, no hydro shortening or margarine. Their secret ingredient is the malted barley flour that they add to the mix - gives it a special toasty sweetness. Can't get them in the stores; they're for fund-raisers only. Their flavors: Shortbread, Macadamia Nut Chocolate Chip, Macadamia Nut, Peanut Butter, and Cornflake.
Of course there are dozens more mini-producers making mini-cookies in Hawai`i that I haven't mentioned. . .
My questions are:
(1) How did this small cookie trend start?
(2) Can Hawai`i sustain so many small (production scale) cookie producers?
and, most importantly,
(3) What differentiates brands from each another, and what's your favorite?
Posted 14 February 2004 - 09:16 AM
Posted 19 February 2004 - 01:16 AM
Sorry Sun-Ki, but I don't have any answers to your questions.
Posted 10 March 2004 - 09:12 PM
Posted 21 May 2004 - 05:27 PM
Note: the link above is now outdated, but here is a link to (a somewhat longer version of) the cookie article on my personal site. Hope you don't mind, Lesa!
I think I've more or less answered my original question, though the answer wasn't as simple as I thought. Basically there are the following factors:
- small cookies were originally sold out of jars in the old general stores
- small cookies were easy for portion control in small startup companies, both weighing and cutting out
- small shortbread cookies were what they sold in the old public school cafeteria system
- sturdy, small cookies were more suitable for the omiyage trade since they held up and were easy to carry
- sheer personal idiosyncraticity (everything else I haven't figured out yet)
Posted 21 May 2004 - 05:34 PM
Nice piece. Would the cost of raw ingredients be a factor? Macadamias cost a ton here on the Mainland and although I am sure that they are cheaper there, virtually all of the other ingredients would have t be shipped in (although I suppose that there is a local dairy industry, as I know that you have a beef industry-but I could be wrong about the dairy).
There's a train everyday, leaving either way...
Posted 22 May 2004 - 12:01 AM
But hey, we have to ship almost all our beer from the mainland and people still drink it!
BTW, we do have a local dairy industry, but somehow the milk that's produced locally costs more than the milk that's brought over from California. Go figure - it probably has something to do with the land prices.