Award-Winning Pastry Chef Opens Hawaiian-French Bakery on Monsarrat Avenue
A new bakery is bringing a unique fusion of Hawaiian and French pastry traditions to Diamond Head, as award-winning chef Keoni Dubois opens Plumeria & Patisserie on Monsarrat Avenue this week.
The 1,200-square-foot bakery, located in the former Keeaumoku Market space near the Diamond Head Theatre, represents a homecoming for Dubois, who spent eight years training in Lyon, France, before working at high-end establishments in San Francisco and New York.
“I always knew I wanted to bring what I learned back to the islands,” said Dubois, whose mother is Native Hawaiian and father is French-Canadian. “This bakery is about honoring both sides of my heritage while creating something completely new for Honolulu.”
Plumeria & Patisserie’s menu showcases this cultural blend through inventive pastries like haupia-filled croissants, lilikoi tarte tatins, and malasadas made with French laminated dough techniques. The bakery also features traditional French offerings alongside island-inspired coffee drinks made with locally roasted beans from Greenwell Farms on the Big Island.
Award-Winning Credentials Come Home
Dubois earned recognition in 2019 as one of Food & Wine magazine’s “Best New Pastry Chefs” while working as head pastry chef at Le Bernardin in Manhattan. His decision to return to Honolulu was influenced by the pandemic and a desire to be closer to his extended ohana in Kalihi-Palama.
“The restaurant industry in New York was brutal during COVID,” Dubois explained. “I realized I was missing out on my nieces and nephews growing up, and I wanted to create something that would serve my community here.”
The chef spent two years developing recipes that would work in Honolulu’s humid climate while sourcing ingredients from local farms and suppliers. His butter comes from Meadow Gold, tropical fruits from Waiahole Poi Factory’s farm network, and sea salt from Alaea Salt Company on Kauai.
Neighborhood Gathering Place
Beyond the innovative pastries, Plumeria & Patisserie aims to become a neighborhood hub in the Diamond Head area. The space features communal wooden tables made from reclaimed koa wood, local artwork from Honolulu artists, and large windows that open to let in the trade winds.
The bakery’s opening hours cater to early risers and afternoon coffee seekers alike, operating from 6 a.m. to 4 p.m. Tuesday through Sunday. Weekend brunch service will launch next month, featuring dishes like French toast made with Portuguese sweet bread and eggs Benedict with kalua pig.
“We’re already seeing regulars from the neighborhood,” said Dubois. “There’s a kupuna who comes in every morning for his coffee and tells me stories about old Honolulu. That’s exactly the kind of connection I was hoping to create.”
Supporting Local Economy
The bakery employs eight full-time staff members, including three recent graduates from Kapiolani Community College’s culinary arts program. Dubois plans to offer apprenticeships and training opportunities as the business grows.
“I want to give back to the next generation of local chefs,” he said. “We need to keep culinary talent here in the islands instead of losing them to the mainland.”
Plumeria & Patisserie joins a growing number of artisanal food businesses in the Diamond Head corridor, adding to the area’s reputation as a foodie destination alongside established favorites like Diamond Head Market & Grill and Bogart’s Cafe.
The bakery’s grand opening celebration is planned for this Saturday, featuring live music from local musicians and samples of signature pastries. Dubois hopes the new venture will help establish Monsarrat Avenue as Honolulu’s answer to a European-style neighborhood bakery district.
For Honolulu residents seeking authentic French technique with island soul, Plumeria & Patisserie represents something that has been missing from the local dining scene—a place where culinary tradition meets innovation, all served up with genuine aloha.
