What started off as a dream between friends has grown to become Diamond Bakery, a household name in Hawaii. The company, located on Oahu, was founded in 1921 by three Japanese immigrants, Hidegoro Murai, Kikutaro Hiruya and Natsu Muramoto, who all enjoyed baking and had a vision to create Hawaii's first bakery focused on the perfect Hawaiian-made cracker. They named their bakery Diamond, after the famous Diamond Head landmark.
Although the friends encountered several obstacles in the early years of the business, it was the company's good fortune to hire experienced baker Sam Dunphy to oversee production. In 1937, Diamond Bakery mastered its ability to bake crackers and cookies to the highest levels of taste and texture. Most of the same products baked back then are still found today in the kitchen cupboards across Hawaii, creating a sense of nostalgia for many people in the Islands.
These timeless, iconic products include Graham, Salty, Saloon Pilot, Royal Creem and Soda crackers, along with Ruff ' Ready, Coconut, Candy Bead, Coconut Taffy, and Animal cookies.
Diamond Bakery has been open for nearly 90 years and remains one of Hawaii's favorite bakeries. Through the founders' dedication, sacrifice and aloha, the demand keeps growing for Diamond Bakery's Hawaiian crackers and cookies. The company has been steered to its current success with the help and vision of the second and third generation family members serving on Diamond Bakery's board of directors. In 2009, Diamond Bakery filled a much-needed niche selling sea biscuits—what most locals know as Saloon Pilot crackers—along the continental East Coast. Distribution of products has also expanded to Japan and the South Pacific, allowing Diamond Bakery to share heartwarming aloha with people throughout the world.
Originated as “hard tack” served in ships’ saloons. Now enjoyed with or in-between meals in most households. Perfect as a bread replacement for breakfast or lunch. Almost 4 inches in diameter, a perfect staging area for hearty toppings and spreads.
