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Daily Smile

[{"type":"text","text":"How to achieve your goals...."}]

Smile 26 9 15

<title>Daily Smile: Tuesday, Sept. 15, 2026</title>

How to achieve your goals....

Daily Smile: Tuesday, Sept. 15, 2026

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Business & Tourism

Food & Dining

Honoapiilani Road, chances are, you’ll see the line for 

The business, which recently celebrated its fourth anniversary, is known for its huge, made-from-scratch cinnamon rolls. The reason for the line: customers can’t pre-order these rolls; it’s first-come, first-served only.

For some dedicated customers, that means lining up at 5 a.m., even though the bakery doesn’t officially open around 7 a.m.

What many customers may not know, though, according to Linda Escobar — wife of chef/business owner David Escobar — is that it takes about three days to make the cinnamon rolls.

“It’s a lot of hard work,” she says. “His labor that goes into it — he’s doing mixes and calculations — it has to be perfect.”

“I work seven days a week for us to be open four days a week,” adds chef David Escobar. “Everything’s about timing and waiting.”

Customers can get a whiff of those fresh-baked King David cinnamon rolls ($12) — flaky, buttery cinnamon rolls topped with housemade cream cheese glaze — even before setting foot in the bakery. David explains that pulling the cinnamon rolls out of the oven and glazing them in real-time — not having pre-glazed cinnamon rolls sitting out for customers — is essential to his business model. He recalls an “aha moment” he had while making doughnuts about 15 years ago.

“I would make apple fritters; I would pull them off the fryer and glaze them,” he says. “I would grab one while they were hot, and I would eat one right then and there. I remember thinking to myself, ‘Nobody gets an apple fritter like this right here.’ By the time we’re open, the fritters are sitting; customers are not getting it like how I just ate it.

“I took that concept that I learned 15 years ago and wanted to make this experience for people to have cinnamon rolls fresh — not glazed already and sitting for a while,” he adds. “It’s fresh out of the oven and served to you while it’s hot.”

While David has been a baker for 20 years — he started in a Safeway bakery in California — owning his own bakery wasn’t necessarily part of his plan. The Escobars moved from California to Maui in 2014; David worked at Safeway in Kihei as a baker, then moved to Monkeypod and, later, accepted a position at the Grand Wailea.

“That’s where he met his mentor,” Linda says. “He was a French pastry chef, and he mentored my husband.”

However, when the Covid-19 pandemic hit, many employees, including David, were laid off. The Escobars started hosting prayer nights at their home, and David would cook for anyone who attended.

“David’s love language is feeding you,” Linda says. “He would literally cook for everyone on those nights. Pizza, cinnamon rolls, cheesecakes — everything you could think of, he was making it.”

During that time, the Escobars faced a personal loss — David’s father, known as “Papi,” died from Covid-19. In January 2021, while still being laid off, David remembers doing a 21-day fast and then caught Covid-19 himself.

“I was just going to quarantine myself and stay away from my family; I didn’t want to get everybody sick,” David says. “During that time, the Lord was ministering to me, saying he was going to use my baking gifts for ministry.

“I didn’t know what to expect,” he adds. “After I quarantined and got better, I started baking for (our church) youth group. I always baking for leadership groups and home groups, thinking that was what the Lord wanted me to do. But no, it was more than that. It’s what we’re doing now — it’s to bake under Him and to serve God’s people.”

David had already been making cinnamon rolls for about eight years. He says the French pastry chef had taught him how to make cinnamon rolls, but he added his own twist. He had the chance to perfect his cinnamon rolls during the Covid-19 pandemic, since he was doing a lot of home baking.  

“I was baking like crazy; I’d bake for my neighbors, who loved the cinnamon rolls,” David says. “My chef mentor taught me a different way of making it; it wasn’t traditional. A lot of my pastries are European inspired. I learned that the more you do it, you start creating your own deal.”

As businesses started opening back up during the pandemic aftermath, the idea of starting his own business was already on David’s heart. He knew it was time to start “stepping out in faith." He started buying equipment for a future bakery, even though he didn’t have an official space yet.

"I would put all the equipment in my front yard,” David says, noting that his family was living in Kihei. “My whole yard looked crazy. I was just collecting items, by faith, believing I would open up this business.”

At that time, David remembers looking at a facility in Kihei that was closer to their home and convenient to get to. But one day, as he was looking at Facebook Marketplace, he saw an ad about equipment for sale from a restaurant that was closing down.

“I messaged the contact and said I would love to come see the equipment that was for sale,” he recalls. “I drove to Lahaina, which was on the other side of where I was living at the time. As I got there, I remember seeing the whole facility was completely empty. It looked like it had been empty for a while.

“I tried to go back to Facebook Marketplace, but I couldn’t find the person I was communicating with anymore,” he adds. “I was like, ‘Somebody’s just messing with me.’ I remember calling my mom, telling her about it … but then saying, ‘Maybe the Lord wants me to be here to pray for Lahaina.’ I was literally praying for Lahaina the whole car ride home.”

While he was still trying to work things out with the potential Kihei venue, David talked to another realtor for restaurant rental spaces. He remembers the realtor mentioning larger venues on Front Street, but they were “all big and way out of my budget.”

“I asked, ‘Is there anything you guys have that’s smaller and more in my budget?,’” David says. “He was like, ‘There is one place in Lahaina; they’re asking for a lot, but we can give them an offer and see what they say.’ He told me where it was, it was that same place that I went to — the one that was emptied out completely.

“My first thought was, ‘It would be a long drive for me,’” he adds. “But then I was like, just go and make an offer and see what he says.”

The rest, as they say, is history. The Kihei venue ended up not working out, while the Lahaina spot accepted David’s offer.

“I didn’t even see the inside; I just saw the outside,” David says. “I had a good vibe there; there was something special about that place.

“I really feel like it was the Lord,” he adds. “I went over here just to get some equipment; I didn’t want the spaces on Front Street because they were too expensive. So now, I’m just here, baking away for Jesus.”

David signed the lease for the bakery’s current location in March 2022, and the business opened later that July. Coming up with a business name was a “no brainer” for David, who says it was natural to honor his father.

“My dad had just passed away; why wouldn’t I call it Papi’s?” he says. “He died in 2021, and all this was beginning right after he passed away.”

However, the name “Papi’s” was already taken elsewhere, according to Linda, who says that “Papi’s ʻOhana” was a natural replacement.

“‘Papi’ is ‘dad’ in Spanish — we called my father-in-law that — and ʻohana is family,” she explains. “But it’s also word play — Papi is God, our Father, and ʻohana represents our heavenly father’s family.

“When the Lord gave this to us, he had spoken to my husband, ‘Every person who walks through the doors are my children, whom I love,’” she adds. “I take that with such high responsibility; I make sure that every person has been seen and loved on the way the Lord would want them to be.”

When the business first opened, David remembers the menu was huge. It consisted of sandwiches, fresh breads and more.

“We were doing beignets, bruschetta, and all kinds of different stuff, but the cinnamon rolls just took over — the cinnamon rolls and pizza,” he says. “I was doing it all by myself — I had my nephew, my mom and my wife — but I was there for 20 hours a day sometimes, in the very beginning, during that first year (of business).

“I didn’t realize what the cinnamon rolls were going to be, but that was my favorite thing to do,” he adds. “I cut half of my menu out; I had to.”

Giving customers a high-quality product has always been crucial for the Escobars, who explain the business focuses on excellence, not volume.

“There’s no shortcuts; there’s no rushing the process,” Linda explains, saying that, sometimes, customers comment about their wait times upon entering the bakery. “We open at 7 a.m.-ish until sold out because it’s baking and it’s a science. We make sure it’s all coked in the right way. If the oven takes a drop in temperature, we’re not rushing the process to open the doors. We are representing the Lord, and patience comes along with it.”

When it comes to their line, Papi’s ʻOhana has a system down. Chairs are lined up right outside the bakery for the early risers, who sometimes get there by 4:30 a.m., according to Linda. A staff member comes outside to take coffee orders for those waiting in line, and once customers pay, their orders are brought to them, so they can enjoy beverages while they wait in line.

“We have umbrellas (when it’s hot); when it’s storming, we have ponchos for purchase,” David adds. “That’s part of learning … we just learned as we went along.”

The bakery is currently open from 7 a.m. until 2 p.m. (or until sold out) on Mondays, Tuesdays, Thursdays and Fridays (closed on Wednesdays and weekends). Papi’s ʻOhana also serves pizza from 5 to 9 p.m. on the same days as the bakery, plus Saturday evenings. Customers can call the business to place pizza orders starting from 3 p.m. to reserve their preferred pick-up time.

The business features 16-inch thin-crust pizzas topped with housemade red or alfredo sauces, and fresh ingredients, according to David.

“We are using all-local farm veggies; we don’t cut corners on anything,” he says. “We’re trying to bring good-quality pizza into the community.”

Flavors range from pepperoni ($30) and Island veggie ($32) to Westside chicken ($36) — featuring roasted chicken, American bacon, creamy alfredo sauce, mozzarella and housemade garlic aioli sauce — and Papi’s all meat ($35), which includes pepperoni, sausage, Canadian bacon and American bacon.

Unique flavors include the Bella Bella ($33) — a staff favorite, comprising extra mozzarella, housemade tomato sauce, pepperoni, local oyster mushrooms and a ranch swirl — and the ʻOhana special ($36). The latter includes mozzarella, housemade tomato sauce, pepperoni, sausage, Canadian bacon, fresh jalapenos and Maui Gold pineapples, according to David.

“That one is popular,” he says. “You get sweet and spice with all the meats.”

Papi’s ʻOhana opened in July 2022; by January 2023, the lines of customers started to form. But all that came to a halt with the Lahaina fires in August 2023. The Escobars still lived in Kihei — about 45 minutes from their Lahaina shop — and remember being in “survival mode.”

“Chef just couldn’t sit still,” Linda remembers. “When we’d make our way to Lahaina, the roads were blocked — they wouldn’t let anyone in — but we had God’s favor every single time. Somehow, we were summoned to come through.

“We came through to cook for the community,” she adds. “We had no service; we were doing this all in the dark with propane — thankfully, we had a propane tank.”

For four months — from August to November — Papi’s ʻOhana fed the Lahaina community cinnamon rolls and pizzas for free, David remembers.

“Two days after the fires, we served the community four days a week — the same days we’re open now,” he says, noting that they alternated serving pizzas and cinnamon rolls on each day. “Then, people started coming back, slowly. We did a soft reopening with the bakery, but the pizzas were donation-based. We did donation-based pizzas for almost two years.

“People were affected by the fires; that problem doesn’t just go away,” he adds. “When the tourists would come, it gave them a chance to support, and we were able to bless families that were affected by the fires with free dinner.”

While Papi’s ʻOhana was trying to give back to the community, the community also helped them, David notes, saying that “everybody was donating things,” from money to ingredients.

“We hung in there to try and keep their morale and spirits up,” he says.

“Our generous ʻohana near and far helped us keep the free meals going for so long,” Linda adds.

To this day, Papi’s ʻOhana is known for being more than just a bakery, according to Linda, who says the business offers prayer, fellowship and support to all who visit. For her, the aftermath of the 2023 fires was a full-circle moment.

“What happened from our living room prayer nights during Covid-19 was happening inside our bakery,” she says. “The community was inside of our bakery — hugging, crying, laughing. That’s why Papi’s ʻOhana is so special — the people know it’s a safe place.

“People literally walk in and see how busy we are, but they will ask chef for prayer, and they know he would put down his paint brush (for the glaze),” she adds.

David remembers people asking him how long Papi’s ʻOhana would be giving away free meals following the fires.

“We were giving away food for so long,” he says. “I remember the Lord telling me, ‘Before the fires, you saw the big lines. You saw how I provided for you. Right now is a time where you’re earning Kingdom provisions. After that, when you re-open, you’re going to have double — earthly provision and kingdom provision.ʻ

“It’s pretty much manifested itself,” he says, chuckling. “Now it really is double; it’s crazy now.”

As they enter their fifth year of business, Papi’s ʻOhana already has big plans for 2027. The business is officially expanding toward Napili, according to the Escobars, who say the new space is about four times the size as their current bakery.

The bigger space will make it easier for customers to line up indoors and out of the hot Lahaina sun, according to Linda.

“We have outgrown this little spot,” she says. “We’ll have more space that we need to meet the demand. Right now, chef makes his max (for cinnamon rolls) and that’s it for the day. Sometimes, that’s at 10:30 a.m. We’ll have more space — more ovens, more electricity — so we can be more capable of providing for the demand.

“I feel bad when we sell out,” she adds. “I feel terrible because we do want to serve you.”

Linda notes that the new space is close to The Gazebo Restaurant at Napili Shores — “The Gazebo is in the back, where the beach is; our location is in the front” — but right now, the Escobars haven’t decided if that location will be the business’s new home, or an expansion.

“Everything is still up in the air,” she says, during the time of our interview in early September. “We’re trying to get our foot in the door. For 2027 — our fifth year in business — that’s our exciting news.”

Bakery is open 7 a.m. until 2 p.m. (or until sold out) Mondays, Tuesdays, Thursdays and Fridays; pizzeria hours are 5 to 9 p.m. Mondays, Tuesdays, Thursdays to Saturdays

Papis Ohana chef David Escobar 091426

<title>At Lahaina bakery Papi's ‘Ohana, every pastry is a blessing</title>

Behind every fresh cinnamon roll is days of work and love at this family-run business. Lahaina-based Papi’s ʻOhana, known for its huge, warm cinnamon rolls, celebrated its fourth anniversary this summer. Aloha State Daily recently caught up with chef David and Linda Escobar, who tell us more about the bakery’s early days, how it got its name, and what lies ahead for 2027.

At Lahaina bakery Papi's ‘Ohana, every pastry is a blessing

Stephanie Salmons Headshot

Stephanie Salmons

Arts & Entertainment

Aloha Spirit

For this week only, when you walk through the atrium of Central Pacific Plaza, you can take a trip through the last century.

AIA Honolulu's 21st annual CANstruction competition is now on display and this year's theme "CANtennial: Design of the Decades!" honors AIA Hawai‘i's 100th anniversary.

It's a feast for the eyes. Teams have used thousands of cans of food to construct elaborate 3D structures as part of the yearly event, which found a new home this year at the Downtown Honolulu branch of Central Pacific Bank, located within Central Pacific Plaza.

There's the Lego-version of Rosie the Riveter and Can-francisco. You can also see a rocket launch, Snoopy, a Beanie Baby and a portrait of Duke "CAN-hanamoku," and more — all constructed out of canned goods.

The professionals built the displays on Sept. 12, and the completed structures will be on display and open for People’s Choice voting during business hours Sept. 14 to 18. Cast your vote at 

 or by scanning the QR Code at each structure. The one that receives the most votes will be named the People's Choice Award winner.

 while the People's Choice voting also serves as a donation to the organization — one vote is $1.

"CANstruction is an international program that provides architects, designers and friends with a creative opportunity to showcase their skills while bringing resources and attention to local food banks," AIA Honolulu Executive Vice President Julia Fink 

. "We’re thrilled to continue our partnership with Hawai‘i Foodbank, where all the cans will be donated at the end of the week. 

The structures are a great tool to give young-in-their-career members a chance to see a project fulfilled from start to finish, providing experience and leadership training in a fun way."

AIA Honolulu says that CANstruction has collected 787,005 pounds of canned food and more than $110,000 for 

Architecture firms and allied design partners competing this year include:

Canstruction 2026 construction

<title>This week only: CANstuction sculptures on display in Downtown Honolulu</title>

This year's theme "CANtennial: Design of the Decades!" honors AIA Hawai‘i's 100th anniversary. You can find the sculptures at the Downtown Honolulu branch of Central Pacific Bank, located within Central Pacific Plaza.

This week only: CANstuction sculptures on display in Downtown Honolulu

Christian Shimabuku Headshot

Christian Shimabuku

Sports

MĀNOA — With the University of Hawai‘i football team's game against New Mexico State - and 2026 season - hanging in the balance on Saturday night at the Clarence T.C. Ching Athletics Complex, head coach Timmy Chang put his trust in analytics. 

Facing fourth-and-5 at the NMSU 7 with 5:17 remaining and clinging to a 3-point lead, Chang knew another field goal wasn't going to do his team any good. Following a New Mexico State timeout, Rainbow Warrior slotback Tama Uiliata emerged behind center and took the snap. The former star Waipahu quarterback rolled to his right and threw to a wide open Frank Abreu for a touchdown, ultimately sealing the team's 29-19 victory on Saturday night. It was the first college reception for Abreu, a redshirt freshman from Kamehameha-Maui. 

"We got good coaching," Chang said of his staff, "and we get creative in these situations, and it just keeps defenses on their toes. ... In that situation, the clock, the time and where it's at, three points doesn't really do anything for you, and so in a decision like that, you go for it. The clock is our enemy at that point. And if you don't get it, at least you've got them pinned down in that area. In those times, it works. If the play doesn't work, right, then you're gonna always question it."

, the Rainbow Warriors got off the schneid behind an opportunistic defense and a gritty effort on offense, particularly quarterback Micah Alejado, who endured yet another injury that appeared catastrophic to the naked eye on first watch. 

UH came out firing on Saturday, scoring in its first three possessions via two 

 field goal to go up 16-0 in the second quarter. The Rainbow Warrior defense, which didn't come up with any takeaways against Stanford or UNLV, forced one in the game's opening possession when 

 punched out a fumble that was recovered by Jamih Otis. 

New Mexico State trimmed the deficit to 19-13 at halftime after a 2-yard James Jones rushing score and 33-yard TK King reception. 

The Aggies suddenly tied the game at 19 when Alejado was tackled and fumbled as his helmet flew off on a scramble, with De'Marcus Peters returning the fumble 84 yards for NMSU. Alejado, writhing in pain, stayed on the ground for multiple minutes. He didn't end up missing a snap for the Rainbow Warriors, though he showed up to the postgame press conference with his right arm in a sling. 

"A lot of it just hurts to be honest. My whole right side (is in deep pain)," the left-handed Alejado said. "Probably the hardest hit I've took in quite some time, but that's part of football. You just got to get back up and keep chopping. When the team needs you, you keep fighting. You understand what's at stake. You got to keep going."

Alejado, who completed 41.4% of his passes with an interception against UNLV, returned to form against New Mexico State with a 33-for-45 performance, throwing for 346 yards and no interceptions. 

Uiliata hauled in 10 passes for 107 yards, while Audric Harris, in moving from slot receiver to outside receiver, had 105 yards on four catches. On the ground, Rice had 16 carries for 59 yards. 

Defensively, Otis had a team-high six tackles for Hawai‘i, including his fumble recovery and interception, accounting for two of the team's three takeaways. The other was a Jaylon Edmond interception in the third quarter. 

The Rainbow Warriors are idle next week before taking on Wyoming on Sept. 26 in Laramie for its annual Paniolo Trophy game. 

Frank Abreu 2 091226

<title>Late gamble pays off as Hawai‘i football earns first victory of 2026 season</title>

A late fourth down touchdown ultimately sealed UH's 29-19 win over New Mexico State, its first victory of the year.

Late gamble pays off as Hawai‘i football earns first victory of 2026 season

Square Mike Brestovansky Headshot RGZ3736 Large

Michael Brestovansky

Government & Politics

About 72% of Kaua‘i's power has been restored as of Friday afternoon after a week of around-the-clock work.

The Kaua‘i Island Utility Cooperative announced that it restored power to approximately 2,700 customers on Friday, bringing the total number of power restorations this week to roughly 20,000. KIUC had previously reported that, following Hurricane Lowell, about 33,000 of the roughly 36,000 customers on the island were without power.

However, with 12 of 15 transmission lines now restored on Kaua‘i, the island is reopening. The state Department of Education announced on Thursday that most state schools on the island will be open on Monday after a week of closures. 

Damage assessments across the island's 15 campuses are ongoing. The department reported that roof and ceiling damage, along with some water intrusion, was discovered on multiple campuses, while the Līhu‘e Elsie H. Wilcox Elementary saw a mobile classroom unit lose a roof.

Specific Kaua‘i schools may still be unable to open on Monday; those schools will notify families directly.

Meanwhile, the Hawai‘i Department of Transportation announced that no state highways are totally closed on Kaua‘i, although as of Friday crews were still working to clear sections of Kōke‘e and Waimea Canyon roads, and Ahukini and Halewili roads were closed as utility poles remain down. 

The Port Allen Boat Harbor remains closed to commercial users after navigational buoys in the harbor sustained damage. In the meantime, Nāwiliwili Harbor remains open.

HDOT added that the department is also working to reopen Kaumālapa‘u Harbor on Lāna‘i, which should be user-ready by Sunday, although other repair work will continue. 

Gov. Josh Green announced Friday that, despite disaster recovery operations continuing on every island, the state remains open for tourism and visitors with upcoming trips to the islands should not cancel their plans — although he recommended that they visit islands other than Kaua‘i for the time being.

Furthermore, Green advised residents to remain prepared for further storms. As of Friday afternoon, the National Weather Service was tracking another tropical storm, Norbert, which could become a hurricane over the weekend and which could approach the state later next week, although it is too early for firm predictions.

Ala moana1 1024x577 16x9

<title>Kaua‘i recovery makes progress as schools reopen</title>

Nearly 75% of power outages restored after Lowell.

Kaua‘i recovery makes progress as schools reopen

 just launched Sunday brunch. The iconic Hawai

i Kai restaurant offered brunch for special occasions, like Mother's Day, but now features Sunday brunch every week from 10 a.m. to 1 p.m.

The brunch menu features a variety of sweet and savory dishes; some include notable staples from the restaurant’s dinner menu.

If you prefer sweets for brunch — or want something shareable for the table — go for the souffle pancakes ($28). They’re covered with blueberries and bananas, crème anglaise and maple syrup.

Note: The souffle pancakes take 20 to 30 minutes’ cooking time, so plan accordingly.

So far, Roy’s crab cake eggs Benedict ($39) and open-face Roy’s blackened ‘ahi sandwich ($36) have been popular choices. The eggs Benedict features a toasted English muffin with petite crab cakes topped with foie gras essence hollandaise and two eggs, and served with red bliss potatoes.

Meanwhile, the sandwich was previous featured as a special during the restaurant’s Mother’s Day brunch. The focaccia bread is topped with avocado, blackened ‘ahi, burrata, Romaine, tomato, bacon and sweet-soy balsamic.

Ask about any featured off-menu specials during your visit. During our brunch, a panipopo cinnamon roll ($12) was available. The cinnamon roll was topped with haupia sauce, caramelized pineapples and macadamia nuts. Featured brunch specials will change weekly.

The HK meatloaf loco moco ($32) and 48-hour sous vide short rib steak and eggs ($47) are ideal for those who are craving something heartier. The loco moco features the popular “Yama’s Mama’s beef meatloaf” — one of the eatery’s signature dinner entrees — served with two sunny side up eggs, garlic fried rice, and shimeji mushrooms. The 7-ounce short rib steak comes with two sunny side-up eggs and red bliss potatoes.

Other brunch options include a smashburger ($29), Roy’s misoyaki butterfish ($62), avocado caprese tartine ($27) and more.

Signature brunch beverages range from Bloody Marys ($15) and house mimosas ($14) to Roy’s Hawai

i Kai mai tai ($22) and Roy’s signature Hawaiian martini ($19).

Sunday brunch at Roy’s Hawaiʻi Kai is weekly from 10 a.m. to 1 p.m. Reservations are highly recommended.

6600 Kalanianaʻole Hwy Ste 110, Honolulu

Roys Hawaii Kai souffle pancakes 090826

<title>Roy’s Hawaiʻi Kai just launched Sunday brunch</title>

The Hawaiʻi Kai restaurant has offered brunch for holidays and special occasions, but brunch is now weekly from 10 a.m. to 1 p.m. Feast on dishes like souffle pancakes, crab cake eggs Benedict, meatloaf loco moco and more.

Roy’s Hawaiʻi Kai just launched Sunday brunch

A new Japanese-style egg salad sandwich is available at 

 stores starting tomorrow, Sept. 1, while supplies last. The sandwich will be $5.99 at 7-Eleven Hawai

ahu ($6.49 at 7-Eleven Hawaii stores on Kaua

This new sandwich is inspired by the popular egg salad sandwiches offered by 7-Eleven Japan. The egg sando is a hot commodity in Japan, known for its creamy filling and soft bread.

i’s new Japanese-style egg salad sandwich features locally baked fluffy shokupan bread and a creamy egg salad filling. This new version does not include lettuce; 7-Eleven Hawai

i will continue to offer its regular egg salad sandwich — which is a deli item with lettuce — in-stores.

“7-Eleven Japan is known for elevating everyday convenience-store foods, and we are excited to bring our own locally made take on its beloved egg salad sandwich to customers in Hawaii,” states Greg Hanna, president and CEO of 7-Eleven Hawai

i. “By pairing the Japanese-inspired recipe with Shokupan bread baked here in Hawai

i, we created something that reflects both our Japanese roots and our connection to the local community.”

i, Inc. operates more than 60 stores across O

7 Eleven Hawaii Japanese style egg salad sandwich without wrapper 083126

<title>7-Eleven Hawaiʻi launches new, Japanese-style egg salad sandwiches</title>

The new sandwich — featuring a creamy egg salad filling between locally baked Shokupan bread — is available at 7-Eleven Hawaiʻi stores starting Sept. 1.

Daily Smile: Tuesday, Sept. 15, 2026

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Daily Smile: Tuesday, Sept. 15, 2026

Authors

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