Century old bakery launching ‘Ulu-made animal crackers in time for new school year in Hawaiʻi

One of Hawai‘i’s oldest bakeries is partnering with the Hawai‘i ʻUlu Cooperative to launch a new ʻulu-based animal cracker, designed especially for schools.

Diamond Bakery, which has been operating since 1921, is making the new snack with local ‘ulu (breadfruit) flour and honey. It is being distributed statewide through educational institutions with the support of FLIK808, a school food service provider.

With the 2025-26 school year starting today, these locally made sweet treats can be found in a number of schools, including Hawai‘i Preparatory Academy in Waimea, Hawai‘i Baptist Academy on O‘ahu and beyond, according to a joint press release from Diamond Bakery and the Hawai‘i ‘Ulu Cooperative.

“Since 2023, there has been a focus on moving the needle in local purchasing, bringing back the ʻono for indigenous foods, and introducing and reintroducing grown here, not flown here, items to Gen Alpha (keiki born in 2010 and after),” said Christa Collins, District Manager for FLIK808.

Collins said the ‘ulu blueberry animal crackers are lightly sweet and crunchy. They are a good way for the bakery and FLIK808 to familiarize the next generation with ‘ulu in an innovative way, and show that indigenous foods can be delicious.

The project to create these ‘ulu-made animal crackers was originally inspired by a purchasing campaign to promote Hawai‘i-grown staples in local preschools. Diamond Bakery, based on O’ahu, answered the call with a playful and delicious solution: ʻulu and blueberry animal crackers developed with preschoolers in mind, but delicious enough to be enjoyed by keiki and kūpuna alike.

“We believe that by integrating these ingredients into our recipes, we can help preserve our cultural heritage while providing delicious, wholesome treats for all Hawai‘i families,” said Butch Galdeira, president of Diamond Bakery.

In 2021, the Hawai‘i ʻUlu Cooperative, a farmer-owned business with nearly 200 members, began producing ʻulu flour on a small scale and has since tripled its capacity to 15,000 pounds annually, with exponential growth expected in the coming years.

“We’ve been actively seeking forward-thinking food manufacturers to help integrate this sustainable, nutritious flour into everyday foods,” said Dana Shapiro, CEO of Hawai‘i ʻUlu Cooperative. “Diamond Bakery was the perfect partner.”

Among the variety of products the co-op produces, including ʻulu hummus, ‘ulu chocolate mousse, and a new line of gluten-free ʻulu flours, the organization also now has an ‘ulu pancake mix sold in grocery stores across the state.

The ʻulu crackers are now available from the bakery for school accounts and from the Hawai‘i ‘Ulu Cooperative’s website www.Eatbreadfruit.com for direct purchasing.