MERRY CHRISTMAS AND HAPPY NEW YEAR!!!

  • WELCOME TO BEAU BAKERY!

  • This is where our history of excellence began!
  • A home to natural artisan breads

  • with high quality ingredients and a service from the heart
  • All freshly baked daily

  • without preservatives, dough conditioners, artificial flavors and colors

WELCOME TO BEAU BAKERY!

This is where our history of excellence began! Shop Now

A home to natural artisan breads

with high quality ingredients and a service from the heart Shop Now

All freshly baked daily

without preservatives, dough conditioners, artificial flavors and colors Shop Now

BAKING IT WORK!

Talita Setyadi (@talitasetyadi) founded BEAU Bakery in April 2015, after returning from culinary studies at Le Cordon Bleu Paris. What started off with homemade gourmet Italian doughnuts “Bombos”, has since grown into a chain of cafés and bakeries headquartered in Jakarta, Indonesia.

With a commitment to talent development and innovation in producing delicious bread naturally, BEAU Bakery rejects the use of preservatives, dough conditioners, artificial flavors or colors, opting for natural colors and aromas from fruits and vegetables. These commitments have led to paradigm-shifting breakthroughs in the field, igniting widespread interest and demand for artisan bakeries in the city.

BEAU Bakery's rise in prominence can be further attributed to their naturally leavened sourdough loaves. The bakery’s 9-year-old sourdough starter was hand-carried by the bakery's first recruit Ian Chin (@bakingchin) all the way from his hometown of New York City. Each sourdough loaf is hand-shaped and proofed slowly for 20 hours before they are baked in a steam-injected deck oven. These age-old techniques result in the loaves’ distinctive tangy, open crumb and blistered, dark rugged crust.

A homage to Indonesia’s rich heritage and agriculture, BEAU Bakery's use of Indonesian flavors and ingredients in cakes and pastries also add to its uniqueness. Some of her creations include “Jajanan” which is a combination of the flavors “Cendol” and “Jackfruit Nagasari”. Another is called “So-To” which is a twist on the traditional flavors of “Soto”, infusing Kaffir Lime leaves and Calamansi lime. Along with “Black Out Eclair” which features “Kecap Manis” or Sweet Soy Sauce caramel.

In January 2017 Talita served as the President of Team Indonesia at the “Pastry World Cup” held in Lyon, France, during Team Indonesia’s first-ever qualification. Always avidly passionate and outspoken, Talita is an active speaker and educator in entrepreneurship and personal development. Her successes have led her to be a list-maker in 2018’s Forbes Magazine 30 Under 30 and Ernst & Young Entrepreneurial Winning Women, catapulting BEAU Bakery's brand to worldwide acclaim.

With a strong and dedicated kitchen brigade composed entirely of Millennials, BEAU Bakery is a start-up success story through and through. It has become Jakarta’s go-to brand for artisan bakery products, supplying their authentic sourdoughs and butter croissants to dozens of the city’s top cafes and restaurants.

@beaujkt

#tastetextureform

Testimonials

 I am continually amazed to see all the positive changes restaurants are making to add vegan options to their menu, even here in Jakarta. Just like back home, it might require a little research, but you can find amazing vegan options like this brunch fare from Beau, Now I have a good excuse to find somewhere new to try for a belated anniversary celebration this weekend!

@Just.a.vegan.girl

One of the best places for Brunch in Jakarta is definitely Beaujkt. Heavenly delicious!!

@stanzazone

Hands down the BEST Egg Benedict in town in our book!
Something about the thick-cut brioche and the hollandaise sauce that are just so yummy😭

@eatineraryid