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A selection of dainty confections – displayed like expensive jewels in our Tiffany-blue boutique sweet shoppe – are coveted creations here in Jakarta and make excellent gifts for loved ones (or yourself).


Open Daily
9:00 am – 5:00 pm

Signature Dish

  • Alps Yogurt, Honey & Walnut

    A tantalising yet subtle composition of alpine-style vanilla yogurt, honey mousse, homemade walnut praline and butter honey sponge. Topped with leaves of crimson and gold.


    Inspired by the iconic film starring Audrey Hepburn, this cake pays tribute to the incomparable sweetness of fresh strawberries, combined with pistachio ganache, vanilla and champagne mousse, and strawberry compote.

  • Spring Berries and Chantilly Tart

    Fruit enthusiasts must try this delicious combination of almond crust tart, raspberry financier sponge, Sulawesi vanilla chantilly, and fresh wild berries.

  • Earl Grey and Raspberry Delight

    Decorated with utmost care, this stunning dessert is made with milk chocolate mousse infused with Earl Grey tea, complemented by chocolate sponge, crunchy hazelnut feuillette and raspberry jelly.

Pastry is a science; it’s technical and precise. It’s the art of perfection – nothing should go in front of a guest if we don’t love it ourselves.

Lorenzo Sollecito Executive Pastry Chef

The Team

Lorenzo Sollecito

Executive Pastry Chef

A native of Mezzocorona in northeast Italy, Sollecito credits his late grandmother for inspiring his foray into the pastry world. His first culinary memories revolve around helping his grandmother bake apple strudel and biscuits when he was as young as 5 years old. After working his way up from a commis chef to chef de partie in the kitchens of several European hotels and restaurants, it was meeting his mentor, Executive Pastry Chef Domenico di Clemente, at the Michelin-starred Il Palagio at Four Seasons Hotel Firenze that made him realize his heart lie firmly with pastry.

“I hope my desserts not only fill bellies but also bring happiness – even if it’s just for a few minutes.”

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