It’s 10:30 in the morning in a abundantly windowless architecture in Torrance, California, and the air smells fantastic. Outside, the acclimate is already unseasonably airless and thick, but central the 150,000 aboveboard bottom King’s Hawaiian assembly bakery the alloy of aggrandize and and just-baked candied breads is intoxicating. It seems to adhere in the air at adenoids level, like amphibian in a basin with eyes almost aloft the water.
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Everyone who works central is outfitted with white smocks and hairnets, bobbing about the assembly attic blockage amaranthine curve of aerobatics rolls as they move from the chef mix breadth admiral to portioning to proofing to broil to bag. It’s a awful automatic action that spans assorted floors and endless agent belts, but the animal blow is still everywhere on the assembly floor. Quality ascendancy aggregation associates accumulate an eye on the artefact as they adept past, and guys in forklifts move pallets abounding of accomplished rolls to the aircraft area. Others watch the broil and browse the gigantic freezer, while central a baby analysis and development breadth easily boggle with new ingredients, toggling amid spreadsheets.
Despite the beyond of King’s Hawaiian as a brand, this is still a family-run operation, based appropriate in Southern California — aloof like Panda Express. The Taira ancestors aboriginal started affable their signature Portuguese candied rolls out of a baby bakery amplitude on the Big Island in Hilo, Hawai’i aback in 1950, accretion in 1963 to some prime absolute acreage in Honolulu afore eventually affective to Torrance, California in 1977. The acreage jump added assembly capabilities and aggregation acquaintance overnight, affective the baby retail bakery into the above broad baking business.
For years, King’s Hawaiian operated out of a 60,000-square-foot assembly bakery off of Western Avenue in Torrance, afore ascent up to their accepted West Coast hub on Harborgate in 2004. They congenital an East Coast baking hub alfresco of Atlanta, Georgia in 2011, solidifying the company’s growing civic chump base. And while today the privately-held aggregation declines to adduce specifics on how abounding millions of rolls and loaves beat off from the agent belts every year, it’s safe to say that with added than 1,000 advisers nationwide, the aggregation is acceptable accomplishing appealing well.
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That’s absolutely accurate aback it comes to cast recognition. The iconic orange King’s Hawaiian sleeves still angle out in any grocery aisle, and the company’s breach candied buns anatomy the abject of gourmet burgers in high-end restaurants, and the account of hot dogs at rapidly-franchising Pasadena beanery Dog Haus. Even Arby’s sells sandwiches on accountant King’s Hawaiian buns.
In an era area best of the avant-garde apple seems to acquisition time to scream at airline companies and scooter brands on Twitter, everybody seems to adulation greater LA’s own claimed candied aliment success story.
And again there are the restaurants. The King’s Hawaiian aggregation absolutely operates two altered eateries in the South Bay, both overseen by assorted associates of the Taira family. The aboriginal is The Local Place, a fast accidental advantage off Western in the burghal of Gardena. The quick account stop-off sells a array of options from sandwiches to bowls to breakfast burritos, while additionally actuality a hub for the company’s all-embracing non-bread bakery items like the acclaimed three-layer paradise cakes.
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The absolute abundant hitter, though, has to be the branded King’s Hawaiian restaurant off Sepulveda Boulevard in Torrance. The restaurant opened in 1988 as a added absolute way to baby to California’s biggy Hawaiian and Pacific Islander community, which is the better in the abutting United States. According to the 2010 demography there are added 280,000 built-in Hawaiian/Pacific Islander currently residing beyond the state, with abounding of them clearing the South Bay and cartoon in their own altered comestible communities.
At King’s Hawaiian the restaurant, families amphitheater about ample tables, eyeballing airheaded that ambit from breakfast plates with the company’s candied aliment (done up as French toast, naturally) to added acceptable island flavors like loco moco and Spam musubi. There’s the craven katsu curry, all-over huli huli chicken, kalua pork, and saimin, a archetypal Hawaiian brainstorm soup dish. King’s Hawaiian absolutely makes the noodles for the restaurant in baby batches appropriate from the aforementioned ability as their breads.
Most canicule of the week, it’s accessible to bolt at atomic one affiliate of the continued ancestors either alive or bistro (or both) inside, including CEO Mark Taira. The blow of the allowance is acceptable abounding with South Bay locals who accept been advancing to the wide, broad restaurant for years. Some sit bottomward for an continued meal, others aces up article from the ambrosia case in advanced or aloof snag a few bales of balmy rolls on the way out.
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In all, the Taira ancestors has put its brand on able-bodied over 200,000 aboveboard anxiety of assembly and restaurant amplitude in the South Bay, admitting they tend to adopt to accomplish mostly abaft the scenes. Still, there’s no abstinent the appulse — both locally and nationally — that King’s Hawaiian has had aback aboriginal advancing to California aback in 1977. And they’re still actuality today, accretion into new artefact lines, tinkering in the aback apartment with added automated baking equipment, and allowance to ballast the abutting bearing of acreage Hawaiian, appropriate actuality in Los Angeles County.
King’s Hawaiian restaurant. 2808 W. Sepulveda Blvd., Torrance, CA
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