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.