“It was like we had to get a permit to get permission to get all our permits,” Morgan said. From there, it was a long dance between architect, general contractor, plumbers, electricians, equipment movers and installers and almost-endless paperwork.
“We thought ‘this is no problem it will be a breeze,’” Morgan said with a smile.Ī fairly arduous journey followed, beginning with a small plumbing job that required an architect, and drawings submitted to the Building Department - during the peak holiday baking season. But opening the doors was no piece of cake. Last November, as the time came to leave Tropical Dreams, the Leilani spot became available, and the Cabrera ohana decided to give Sandwich Isle a more permanent home. Morgan adds her artistic flair to the operation, creating signage for the storefront and creative touches to cookies and cakes, in addition to her baking. We’re always doing turnovers, but the dough is a little different and the filling is a little different. “I like it because there’s so much learn. Their daughter, Morgan, came home to help in 2012, learning the trade and becoming proficient. They worked out of the Tropical Dreams facility in Lalamilo for eight years, and - in a time where the economy was shrinking - were able to purchase more equipment and hired several employees to help their business expand. Demand grew, along with a super loyal following from around the island, who would travel to Waimea specifically to seek out Sandwich Isle. Not long after, Kay made the decision to work alongside Kevin, adding her distinctive cookies, tarts, biscotti and other pastries to the market selection. With his wood-fire Panyol oven and trailer that he and a group of friends built, he traveled to farmers markets as a self-proclaimed “itinerant baker.” The Waimea Town Market was just starting up at Parker School, and Kevin, along with Kekela Farms, became the anchors for what is now a bustling Saturday morning food fest. In 2008, Kevin took a major step and left his hotel position to bake the kind of authentic breads he’d always wanted to bake. Kay continued to bake custom cakes, and was soon in demand by top tier wedding planners, caterers and hotels. About 10 years and two children later, they relocated to the west side, working in resort kitchens and raising their family.
They came to the island in the 1970s and opened the popular - and still fondly remembered - Kay’s Creations in Hilo.
Kevin and Kay are both professional bakers, originally from the West Coast. They also serve 100 percent Kona Coffee from Downe’s Grounds, a 30-year-old family farm in Holualoa.
Located in the former Leilani Bakery in Waimea Center, the Cabreras and their team offer a daily selection of pastries, cookies, tarts, cakes and various goodies, plus the crusty artisan breads the community has come to love. “We wanted to be available for people as they go to work and then when they’re going home to pick up their cakes and desserts for dinner.” “The idea always was to be your village baker and be part of everybody’s meals,” said Kay Cabrera, baker and co-owner, with husband Kevin and daughter, Morgan. WAIMEA - Last Monday, Sandwich Isle Bread Company quietly opened the doors of their new bakery, forging a link in Waimea’s food chain and filling the air with seductive scents of fresh bread, hot coffee and croissants.