Discover the legacy of King’s Hawaiian
1950
Our mouthwatering tale begins in the 1950’s in Hilo, Hawaii. There Robert R. Taira, the Hawaiian-born son of Japanese immigrants who graduated top of his baking class, opened his first bakeshop: Robert’s Bakery. Here is where the first soft round loaves of the Original Hawaiian Sweet bread were made. According to locals, the loaves rarely ever made it home before being devoured. Through hard work and his steadfast commitment to delivering an irresistible product, Robert had successfully created a traditional island favorite.
1960
After nearly a decade of growing popularity, in 1963 the much-loved original shop expanded and moved to King Street in Honolulu, where it was renamed King’s Bakery. It didn’t take long for the new location to become a beloved institution as locals lined up around the block for Robert’s famous breads and cakes which were prepared and served with Aloha Spirit, an expression of caring and sharing that is an essential part of island culture.
1970
While King’s Bakery was a local favorite, word had spread far and wide about the deliciously irresistible breads and cakes created with the Aloha spirit by the Taira family. Our Original Hawaiian Sweet Bread was shipped to the mainland by locals and tourists alike as gifts for their families and friends. Being an entrepreneur at heart, Robert was determined to spread his Aloha Spirit all across the mainland. In 1977 a new 24,000 square foot bakery was built in Torrance, California. Robert bestowed this new venture with the name we all know today, King’s Hawaiian Bakery.
1980
In 1983, Robert responded to increasing requests for new ways to enjoy the Original Hawaiian Sweet Bread by creating the 12 pack of Original Hawaiian Sweet Dinner Rolls. Then in 1986, Robert baked up the Honey Wheat Round Bread to the delight of bread lovers everywhere.
While the expansion of the bread line into rolls allowed more consumers to enjoy the bread for holiday dinners and celebrations, Robert was missing the personal interaction with the South Bay locals who had become ‘ohana (family) to him. So, in 1988 Robert opened a family run bakery and restaurant in Torrance. The bakery menu included Robert’s legendary tropical cakes, and the restaurant boasted many Hawaiian local plate dishes. You can find all of his original recipes still showcased to this day!
Behind every great menu is a great partner.
Our team works shoulder to shoulder with operators to turn the power of the King’s Hawaiian brand into real results. We bring years of foodservice experience, hands-on support, and a willingness to go the extra mile, every step of the way.
News & Happenings
Meet Butter Bun
Introducing the all-new King’s Hawaiian Butter Bun, our savory bun built to out-brioche brioche. Real butter. Real eggs. And a softness that holds up to your boldest builds.
Meet the Father-Daughter Duo behind King’s Hawaiian
NBC’s Liz Kreutz sits down with Mark and Courtney Taira, the father-daughter duo running King’s Hawaiian, to discuss how they are carrying on the legacy of food and family that Mark’s father began 75 years ago.
Yankee Stadium 99 Burger
The dynamic duo, Golic & Golic, rave about the fan-favorite 99 Burger at Yankee Stadium.
King’s Hawaiian Grill concepts ride the wave.
Find out how King’s Hawaiian is customizing aloha, one college campus at a time.
