aloha mai kākou,

A small, naturally leavened bakery on the north shore of Maui. Wild starter raised in trade winds. Organic high-protein flour. Loaves and bagels, by subscription.

Claim a loaf → See the menu
● Paia, Maui / Weekly bake days / Opening in waves
A scored sourdough boule on parchment, with the Wahine starter jar in the background. Top-down country loaf with leaf-pattern scoring. A rack of golden sourdough bagels.
I. The Bread

Two things. Both sourdough.

Both made the slow way.

A scored country loaf with leaf-pattern decoration. No. 01

The Country Loaf

pan rustique

Organic high-protein flour, sea salt, water, wild starter. That is the entire ingredient list. Three days from feed to oven. A dark blistered crust, an open custardy crumb, the kind of tang that means time was taken. Holds up to good butter and to nothing at all.

1 kg boule 72 hr cold ferment Naturally leavened Vegan

The Bagel

boiled, not steamed

A real bagel. Boiled in barley malt water, then baked dark. Chewy in the middle, crackled and shiny on the outside. For the diaspora who moved to Maui and started forgetting what Sunday morning used to taste like. Plain, sesame, or everything.

Half-dozen Hand-rolled Boiled in malt Plain · Sesame · Everything
A rack of golden hand-rolled sourdough bagels. No. 02
II. The Starter

Her name is Wahine.

She lives in a jar on the kitchen counter, older than the bakery itself.

She started in a coffee cup in a Paia kitchen, took two weeks to wake up, and has been bubbling ever since. We feed her every morning. She is a little bit of family.

The trade winds blow through screened windows night and day. Whatever lives in the air on this island, she has caught and kept. Mango blossom. Salt mist. The yeast that drifts off the cane fields after a burn. That is the flavor in your bread. It is not from anywhere else.

20.9° N · 156.4° W
terroir, in flour form
III. The Subscription

How the bread finds you.

The honest version of a subscription. No marketing tricks. Built for an island that knows when something is real and when it is not.

  1. 01

    Pick a rhythm

    Weekly or every other week. One loaf, two loaves, half-dozen bagels, or the whole bundle.

  2. 02

    Pickup or delivery

    Pickup at a north shore handoff point on bake day. Delivery on the north shore corridor between Kahului and Hāna side, within a defined radius.

  3. 03

    Bake day

    Loaves come out of the oven in the morning. They reach you the same day, still warm enough to fog the bag.

  4. 04

    Skip, pause, cancel

    Going off island? Skip. Friends visiting? Add a loaf. Cancel anytime, no quiz, no guilt.

Pickup spots, delivery zones, prices, and bake days are still being finalized. Drop your email below and you will be the first to know exactly when, where, and how much.

IV. From the Baker

A note from Manoela.

Baker · Owner · The whole staff

I grew up eating bread that meant something. Then I moved to Maui, and for a long time I could not find it. So I learned to bake. Badly at first. Then less badly. Then, after enough Saturdays, well enough that friends started asking if they could buy a loaf.

ShakaDough is what happened next. It is a one-person bakery, run out of a small kitchen in Paia, with one oven and one starter and a lot of patience. There is no shop yet. Maybe there will be. For now, there is bread on bake day, and a list of people waiting for it.

If you are on this page, you are probably one of those people. Mahalo for being early. I will not let you down.

Aloha, Manoela