I’ve tasted the famous Levain’s cookies and Leonard’s malasadas only in my daydreams. I’ve never tried it in person because 1.) Levain Bakery is in the opposite side of the continent where the Statue of Liberty resides and (2.) Leonard’s is an ocean away; where Lilo and Stitch snorkels with the colorful sea creatures of the Pacific. These bakeries are highly praised for their signature baked goods and is loved by many people throughout the world. Two of those people are the owners of Paderia Bakehouse– Davion and Nathan.
It’s simple; Davion and Nathan built Paderia Bakehouse as a grab-and-go eatery that is filled with their favorite desserts from around the world. For example, they have malasadas (a holeless Portuguese donut), ensaymadas (Filipino sweet bread), banana pudding (a prominent southern dessert), and cookies (a universal staple, duh). Although their products are inspired by current bakeries and global flavors, they’ve added their own touch and created products that are one-of-a-kind.
The item that I fell most in love with were their cookies- chunky, crispy, moist, and decadent. The creation of these cookies were inspired by the famous ones from Levain Bakery in New York City. Paderia has a selection of Chocolate Walnut, Chocolate Peanut Butter, and Oatmeal cookies. The Chocolate Peanut Butter was particularly mind-blowing for me. The textures were so rich, gooey, and each bite had the perfect ratio of salty and sweet. I loved it so much that I even tried stashing one for myself after bringing a box to a party, but I failed miserably from hiding it from my hungry friends.
Another favorite of mine were the malasadas- super fluffy and heavily coated in cinnamon sugar. Before Paderia, the only times I’ve seen malasadas in my social media feed was when an acquaintance or a friend made a visit to Leonard’s Bakery in Honolulu, HI. Paderia’s malasadas comes in plain or filled with ube, nutella, or coconut cream. My favorite was the nutella. I was so shocked to see that this goody was jam-packed with filling. The best part was the non-oily eggy dough as it was airy, tasteful, and paired beautifully with the nutella.
To me, Paderia Bakehouse exudes greatness and I love the idea of a bakery that combines delicious desserts from around the world. It’s also wonderful that they use high-quality ingredients such as foreign chocolate, exclusive flours, and two-year aged Vermont cheddar. Although I still want to make a trip to New York City and Honolulu, I’m just glad that Paderia is in reachable distance.
What are your thoughts on malasadas? Have you had them before? 🙂