BEAU BY TALITA SETYADI

WHAT’S IT ALL A-BEAU-T? Pastry chef Talita Setyadi has collected knowledge and inspiration from her travels in Australasia, Europe and the US for her first bakery project, focusing many influences into unique and distinct pastries.
Talita previously pursued a passion for jazz and graduated in Auckland with a music degree before fine pastries lured her into the culinary world. After honing her skills at Le Cordon Bleu Paris, she returned to Indonesia and started up BEAU by producing Italian beignets.

What flies off the racks? The Astrid: a raspberry, yoghurt, white chocolate and pistachio entreme–it’s the one that became the foundation of the concept and style for BEAU. Don’t forget the Œufs Benedict: poached eggs on a thick slice of brioche, with house-cured salmon, prosciutto, wagyu pastrami, coated with silky hollandaise sauce.
Extra, extra: Last year, Talita participated as a judge in the prestigious “Coupe du Monde de la Pâtisserie”. It was the first time an Indonesian entry qualified for the contest since its inception in 1989.(aa)