Talita Setyadi

Pas­sion­ate Baker

Prestige Indonesia - - Sulwhasoo -

TALITA SETYADI BROUGHT a small plate with a small “pur­ple ball” called Mont Vi­o­let. The pur­ple comes from sweet potato, bet­ter known as ubi ungu to In­done­sians. The potato has been pureed, and piped on top of a gen­er­ous help­ing of cream cheese that sits on a salted but­ter cookie. The small charmer is a man­i­fes­ta­tion of Talita’s big bak­ing dream.

“I find ways to in­tro­duce In­done­sian in­gre­di­ents to the in­ter­na­tional crowd,” Talita says. Beau by Talita Setyadi is an ar­ti­san bak­ery in Cika­jang and Grand In­done­sia. The former is an open-con­cept café serv­ing cof­fee, all-day break­fast, pasta and pas­tries. The pas­sion­ate baker and en­tre­pre­neur plans to ex­pand to other cities, in­clud­ing Bali.

“I won­dered why In­done­sian food has never been glob­ally known, like Ja­panese or Thai. I asked re­spected in­dus­try fig­ures, in­clud­ing Wil­liam Wongso, about it. From them, I re­alised that In­done­sian flavours and tex­tures are strange and com­pli­cated. It would take time for for­eign­ers to love them,” Talita, who stud­ied at Le Cor­don Bleu in Paris, says. “I think it would take me 10 or 20 years, to achieve the goal. But I’m per­sis­tent that way.”

To Talita, innovation is a big part in her life as a baker. Ev­ery two to three months, Beau would of­fer at least a new cre­ation, de­vel­oped in the kitchen by Talita and the head of five de­part­ments in her bak­ery. “I en­cour­age my team to be cre­ative, to re­ally think about how they could con­trib­ute to the busi­ness rather than just do­ing the rou­tine,” Talita says. That is the rea­son why she prefers train­ing her staff from zero, rather than hir­ing know-it-alls. “Two of my bak­ers here used to be dish­wash­ers. They had the pas­sion for bak­ing, so we trained them.”

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