PASSION shows up at the sweet laboratory in Bali and talks to Will Goldfarb and his talented team about Room4Dessert as well as finding out the secret of how to pair sweet dessert with killer cocktail.
Indonesia’s own winery, Hatten Wines, recently won the much coveted The 2017 Asian Wine Review Winery of the Year award. Proving once and again that grapes flourish on a tropical island, PASSION talks to its innovative founder, Ida Bagus Rai Budarsa, and finds out how Hatten Wines has ripened overtime and thrive against all odds.
As a newcomer in Jakarta’s fierce pastry shop competition, La Maison quickly announced itself as a pastry shop with an interesting specialty - macarons!
Established in 2011, the company actually started as an online shop. The drive to move forward came from the simple, pure love of baking of its owner Stella Lowis including the pursuit of building her own pastry shop one day.
A group of friends who share the same love of teamed up to open a coffee shop. I wish the story were that simple.
Admit it, we’ve had similar kind of dream at some point in our lives. I’m speaking to you, millenials. And if you plan to start your own coffee shop business, here’s a story you should hear. It’s from the people who’s been there and done that, or should I say, still there, still doing that. It’s a story of Muhammad Aga, Rendy Mahesa, and Cindy Herlin Marta and their place, Coffeesmith.
Irvan Helmi explains the reason Japan is a significant entry point to penetrate Asia for Pipiltin
In this new chapter, Pipiltin aims big. They want Asian market, and they do it by penetrating Japan. Although they’ve been doing business in Singapore, Irvan Helmi (Pipiltin’s owner) thinks Japan is a significant entry point for Asia, because, as we know, Japan is very strict when it comes to quality, “If I were to approach new distributors in Asia, I can say that we’re readily available in Japan, there should be no problem if you’re concerned about quality. We’re very confident with our quality. After all, Indonesia is the third largest cacao producer in the world. Now it’s up to us on how we do the branding.”
As the third largest cacao producers in the world, Indonesia has many single origin chocolate to offer
Even though Pipiltin still have their dessert café in Sarinah, they focus in the 32 variants of chocolate bars. Of course, it is interesting to discuss the variants with different kinds of nuts and short bread, but any company can do that. I prefer to talk about their 4 Indonesian single origins chocolate, it’s what separates Pipiltin from the competition. The 4 regions are: Pidie Jaya Aceh, Glenmore East Java, Tabanan Bali, and Tanazozo (read: Tanaroro) Flores.
Irvan Helmi is facing crossroad in 2015 for his business
it’s pretty natural to search for “Pipiltin” in Instagram when you want to search chocolate cafes. But this year, something uncommon happen, I found @pipiltinjapan with Pipiltin’s inverted color in the search result. I said to myself, “the chocolate bar is authentically Pipiltin’s, are they opening new business in Japan? Or is this a fake account?”. I don’t like assumption, so I called Irvan Helmi, the owner of Pipiltin Cocoa (and also Anomali Coffee, FYI). It appears that my first guess was spot on!
Social Affair proves that Indonesian market is ready for premium products
It is no secret that the influence of French pastry products in Indonesia started in 5 star hotels through the hands of expatriate chefs. Later on, the outlets outside hotels started to adopt the authentic recipe, altered some of the ingredients by using the cheaper counterpart for the sake of affordability, thus, quality is sacrificed. Sometimes the modification stretched way too far to a point that the only thing they share in common with the original products is the look. Sounds familiar?
Fortunately, not all outlets exhibit the same issue. Back in 2012, Cacaote reminded me of how good a chocolate cake can be; now Darryl Iswaratioso did the same through Social Affair’s croissant. Both Cacaote and Social Affair prove two things: Indonesian market is ready for premium products and they have set the standard pretty high.
For the last twenty three years, Bali Bakery Patisserie and Cafe has spoiled the sweet-toothed islanders with their fantastic pastry and cakes. PASSION talks to
the next generation of the founding family, and discover their enduring secret on staying sweet in a fierce industry.
It wasn’t that long ago when Bali Bakery was the only place on the island where you could get tasty Danishes or Tiramisu for a birthday party on a daily basis. When the first Bali Bakery opened in 1994, the days when croissants or quiches could only be bought from Bali’s luxurious establishments was over. A new era of patisserie for the people has begun.
You’ve heard the term over and over as it has matured in the world of coffee, how about in chocolate?
While specialty chocolate is still new, “couverture” is perhaps more popular term in chocolate. According to Irvan Helmi, owner of Pipiltin Cocoa, couverture and specialty chocolate are used in different context. While couverture refers to the amount of cocoa butter, specialty chocolate shares the same spirit and approach as specialty coffee. How they handle the raw materials, how they view consistency and refuse the use of synthetic additives are some of the approaches that belong to the world of specialty. “Not all couverture chocolate is specialty, because specialty chocolate requires the cacao bean to be fermented first hand. Non fermented bean doesn’t have any acidity. Fermented cacao bean is sold in higher price because the fermentation process takes longer time,” explained Irvan.
Heading to the southern part of Jakarta in a busy, weekday morning was no small feat. The excitement to know more about Markoek, a decade old business that successfully promotes traditional Indonesian snacks, pumps up the spirit for even the most seasoned foodies.
Any efforts nowadays through personal means to promote Indonesian food in its own country are very much appreciated – let alone if one could successfully introducing it also abroad. More and more people are showing their love to Indonesian food nowadays, but the pioneers may be only a handful and they are here to inspire us today. One of them is Markoek.
Traditional Indonesian snacks have unlimited potential – especially if we could appreciate how influential they are within the fabric of our society. Its intricacies behind the making, how colorful they are, and its rich variety are the mediums that brought people together in social functions for as long as any Indonesians could remember.
Even so, its place within the society nowadays is considered only for lower segments, since the mid-high markets are more interested with the likes of modern French and Japanese pastries nowadays. Not to mention of course, the onslaught of Korean influences for at least a few years now.
Upon reaching our destination, we meet Mr. Mindiarto Djugorahardjo. Traditionally known as an experienced salesman, a business consultant, and also a trainer; Mr Djugorahardjo has been in the business for around three decades now. Surely if the motivation is righteous and the opportunity arises, one can tell that he would be undaunted with the task of expanding his business to food.
That was the case regarding the inception of Markoek in 2006. It was a leap of faith in remembrance of what his mother had taught him about food and the spirit to promote Indonesian cuisine. As a foodie and a home cook, Mr Djugorahardjo jokingly suggest that, “Entering this business is a matter of changing the main ingredients of rice to flour”.But even so, Markoek turns into a very serious business.
Fun fact, Markoek itself may sound like a real world but it’s actually a portmanteau between “markt” (the Dutch for market) and “koek” (cake). Markoek was then labeled as a boutique cake shop, instead of just the usual snack shop.
The story of how it all started came from eleven years ago. Menteng - a verdant neighborhood in the heart of modern Jakarta, was about to witness the opening of a strategically located small shopping mall that goes with the name Menteng Huis.
Find your own cup of tea from 89 selections of premium tea blend in Lewis & Carroll.
By the end of 2015, the modern tea house: Lewis & Carroll captivated the bloggers and early adopter communities in Jakarta with its rainbow colored tea cups and interior decoration. The posts of the place which was influenced by Japanese design’s clean look in Instagram were usually followed up by common question such as, “what a cute place, where is it?” However, we knew Lewis & Carroll was very serious about tea when we see the unique smelling station: small batch of various tea blends in test tubes to help customers find their own favorite cup of tea, and wide range of the tea blends. The clean, colorful Japanese interior design and adventurous smelling station are the reasons why Lewis & Carroll went viral back then.
In total, Lewis & Carroll offers 89 tea blends which can be grouped into 12 categories: black tea, black blend, white, white blend, herbal, green, green blend, oolong, oolong blend, spice, fruit, and flower. Every tea variant can be enjoyed hot or iced. With their wide variants of artisanal tea blend, it’s a definite heaven for tea lovers out there. “Lewis & Carroll is on a mission to introduce Indonesian tea to the world, not as commodity, but as a brand. We use 80% of Indonesian tea in our modern tea house,” said Bambang Laresolo, Lewis & Carroll’s Master Tea Blender.
“We offer different tea experience to customers. People might have their own personal taste preference, that’s why we give you many choices. If you’re still new to tea and feel confused, we have the smelling station. Most of the times, if you like the smell, you’ll love the taste of the tea,” said Bambang.