Midnight Bear Breads

Bakery, pastries and sandwiches

Ursa Swift and her partner Evan McAfee wake at 4 a.m. to make artisan breads and buttery pastries. 

Ursa, named after the Great Bear constellation, shapes breads such as pumpkin cranberry wheat, rosemary and Hawaiian salt, or taro sourdough.

Evan makes a chocolate spread with Hanapepe cacao and removes skin from boiled garbanzo beans before he purees them into hummus.

At opening time, warm-from-the-oven pastries line the counter, including croissants filled with passion fruit and cream cheese, or chocolate chips.

Danishes are stuffed with house-made marzipan, or mozzarella cheese with sun-dried tomatoes and basil picked from a garden out back.