Sweet Stop was founded in 2002 by Joslyn Laura-Annette Benn. Her desserts are influenced by Spanish and Caribbean descent. Joslyn is a Pastry Chef who has had a total of 28 years of experience. She has had the opportunity of being the first Pastry Chef to open with Roy’s Restaurant in Hawaii Kai, as well as working in such places as the Royal Hawaiian Hotel, Hanalei Bistro, Hawaiian Regent Hotel, and Willows Restaurant. Joslyn has also served five years in the United State Marine Corps as Sergeant in charge of her bake shop. Our pastry chef is able to make your dream wedding cake and indulge your taste buds with classic, modern, and exotic desserts.

PRESS RELEASES

The frosting on the cake
Honolulu Star-Bulletin, Sept 26, 2007

Baker takes wares to new night market*
Honolulu Star-Bulletin, Sept 8, 2004

*Note: Article mentions old store hours, Sweet Stop is not open on Thursdays.  Our hours are:

Exotic Dessert Night - Fridays 5pm - 8pm
Thursday Night Farmer's Market - Thursdays 5pm - 8pm



For Unique Desserts, It's The Sweet Stop
2004 TALK STORY Magazine

Joslynn Benn loves to bake and it shows in the creative work she does. One visit to Sweet Stop will convince you. A pastry chef for 23 years, Joslyn learned her trade in the US Marines and has practiced it at Roy's Restaurant in Hawaii Kai, the Royal Hawaiian Hotel, Hanalei Bistro, Hawaiian Regent Hotel and Willows Restaurant.

The Sweet Stop, opened just eight months, features gourmet dessert catering for weddings, office parties or any event.  But, on Friday nights, this little shop in the back of the Kailua Beach Center, becomes THE place for dessert.

"My desserts are exotic with island flavors," Joslyn says. "You would probably find desserts like this in really nice upscale restaurants and hotels."

Try the house special Macadamia Nut Tart. "People come from all over to buy it," she says. "I'm located in an area with a lot of tourist traffic so people will buy one and take it back to the mainland."  Other choices include the Banana and Walnut Pyramid, pureed banana with moscopone cheese and candied walnuts, which is frozen shaped like a pyramid.  "The pyramids are stacked one on top of the other," Joslyn says. "It tastes like ice cream and just melts in your mouth."

Or experience the Pavlova, a meringue filled with fresh strawberries, kiwi, and pineapple, topped with tropical sauce and chocolate.  "It's actually lower in calories because it's made with fresh fruit and no flour," she notes.

The Chef's Special comes with a 3-4 bite-size servings of various items, while the Decadent Torte combines chocolate with raspberry liqueur and is topped with pistachio or vanilla bean ice cream and a dab of raspberry sauce.

If there's a wedding in your future, sit down with Joslyn and she will custom design your cake or any other treats you wish. She is a true food artist who really enjoys what she does.