Tag Archives: Bakery

Halal-Certified Bakeries: Banjarmasin – South Kalimantan (per August 2014)

List of MUI halal-certified bakeries in and around the city of Banjarmasin as per August 2014 as sourced from Halal Corner and LPPOM MUI of South Kalimantan:

1. CV Arsila Bakery (Banjarmasin, Banjarbaru)
2. Banjar Harum Bakery (Landasan Ulin, Banjarbaru)
3. Sumber Agung (Martapura)
4. CV Barito Lancar Abadi (Landasan Ulin, Banjarbaru)
5. CV AMW (La Salsa Bakery) (Banjarmasin)
6. Perusahaan Roti Raghif (Martapura)
7. Ebe Bakery (Banjarbaru)
8. Arabica Bakery (Banjarbaru)
9. Varia Rasa Bakery (Banjarmasin)
10. CV Rahman Purnama (Banjarmasin)
11. Shireen Bakery (Banjarmasin – Banjarbaru)
12. AZ Express Bakery (Banjarbaru)
13. PT. Matahari Putra Prima, Tbk. (Duta Mall, Banjarmasin – Banjarbaru)

Additional information:

As per the inquiries made by the people of Banjarmasin regarding the halal status of Crystal Bakery, LPPOM MUI of South Kalimantan stated that Crystal Bakery has not yet registered its products for halal-certification (as per August 2014).

Iconic: Tan Ek Tjoan (The Foodie Magazine, Apr 2014)

One important legacy the colonial powers left Indonesia would probably the bread baking industry. Tan Ek Tjoan is one of the oldest bakeries in Jakarta and has a very colorful story of how it all started and how they keep their legendary stature alive.

If you happen to visit some major cities in Java, you will find that each of them usually has iconic bakeries that may predate as far as the 1800s. The same goes also for Jakarta with some of its legendary bakeries but the famous one is surely Tan Ek Tjoan in Cikini.

Tan Ek Tjoan 5

Back in 1921, Mr Tan Ek Tjoan started his bakery in Buitenzorg or which is now known as the city of Bogor, but some three decades later, he decided to move his business to Jakarta to cater to the bigger market by choosing the strategic neighborhood of Cikini. To make it even more lucrative for the business, Tan Ek Tjoan bakery initiated the plan to spearhead the sales through bicycle cart peddlers. Nowadays we can even still see so many of them peddling the bread the traditional way.

The one and only store in Cikini is ready to serve all day only for takeaway and people do come from time to time to buy their roti gambang, roti bimbam, chocolate smeared bread, sugar-apple bread, horseshoe bread, and other classic breads that Tan Ek Tjoan bakery is known for.

Tan Ek Tjoan 4

The unique roti gambang and roti bimbam are creations of Mr. Tan Ek Tjoan’s successor, Mr. Tan Kim Thay. These come  from the philosophical thinking of Yin and Yang. Roti gambang is a sweet, brownish bread with sesame seeds that appears hard from the outside, but when you bite into it, the bread is actually easy to chew and has a really pleasant flavor. While it describes the dark Yin side, Mr. Tan Kim Thay also derived the inspiration from gambang, a xylophone-like instrument that possesses a beautiful sound but is made from the thick 18 layers of wood, as known in the gambang kromong – the traditional orchestra of Betawi and Chinese influence. As for the Yang side, the bakery creates roti bimbam, a soft bread with mild texture that has a sweet, buttery flavor much loved by everyone.

Peeping through behind the screen of Tan Ek Tjoan bakery, we saw the bakers happily working on each of their stations – from mixing and heaving the heavy dough, kneading and putting the ingredients inside, and baking the bread on huge ovens. Thousands of breads are produced daily and distributed to around 80 bicycle cart peddlers spread all over Jakarta and its satellite cities like Bekasi and Tangerang. Additionally, Tan Ek Tjoan designed special workspace only to produce customized pastry and bread for the flagship store itself.

Tan Ek Tjoan 1

The three-storey building has actually a lot of potential should Tan Ek Tjoan wishes to develop into a coffee shop and even a rooftop café. During our visit, we took a small detour to the rooftop of this colonial era building and found out how nice it would be if one day Tan Ek Tjoan decides to make the flagship store bigger. Even so, the plan to open a new concept bakery is already being implemented and will soon open at Jalan Panglima Polim. As for now, it will always be a great pleasure for their regular buyers to enjoy their favorite bread from Tan Ek Tjoan accompanying us during breakfast, tea time, and even on our way back home from the office.

Tan Ek Tjoan 2


Some menu are suitable for vegetarians

Jalan Cikini Raya no. 61, Jakarta – Indonesia

RSVP: +62.21.314.2570

Opening hours:


Featured in THE FOODIE MAGAZINE April 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict

Foodies Lists: PAUL (The Foodie Magazine, Jan 2014)

PAUL - Mille Feuille

The 125 year legacy of PAUL from France has finally arrived in Indonesia. Located just outside of Galeries Lafayette at Pacific Place mall, the flagship store has been hosting full house crowds since it opened.

PAUL all started modestly in 1889 as a family bakery business owned by a farm worker named Charlemagne Mayot in the city of Croix, in northern France. Five generations later, they are still adhering to their strict traditions of perfection in their craft. The bakery now sees the world beyond France with branches found in other parts of Europe, The Caribbean, the United States, Middle East, Asia, and now in Indonesia. The Indonesian flagship store will also be the precursor of upcoming outlet designs around Asia thanks to its space and alfresco concept.

PAUL - Exterior PAUL - Welcome

If you happen to walk past the store at early hours, you will be witness to the bakers inside busy at their stations as early as 3am for bread and 5am for the pastries. A whiff of the sweet aroma of the bread and pastry baking will make your stomach growl! All these freshly baked goodness are ready daily as the store opens for breakfast.

PAUL - Bread PAUL - Pastry

Among the best sellers from PAUL are their famous French long bread – Flûte PAUL and of course, the delicate croissants as well as the beautiful chocolate mille feuille. Additionally their colorful variants of eclairs are definitely not to be missed. Patrons have been flocking to the store to sample Jakarta’s finest breads and tastiest pastries to date, so be ready for a queue when you visit.

PAUL - Breakfast


Halal-friendly (consult for details)
Some menu are suitable for vegetarians

Pacific Place, Galeries Lafayette
Jalan Jend. Sudirman Kav. 52-53, Jakarta – Indonesia
Telp: +62.21.5797.3464 (no RSVP)

Facebook: PAUL Indonesia

Opening hours: Everyday, mall opening hours


Featured in THE FOODIE MAGAZINE January 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict

Maya’s Musing: Time To Rise (The Foodie Magazine, Dec 2013)

Chef Maya Aldy joins The Foodie Magazine with her recurring column, Maya’s Musings. Maya trained at the French Culinary Institute and her experience in various kitchens in New York, Bali, and Jakarta. She is head chef and part owner of Otel Lobby in South Jakarta. Aside from cooking, Maya lives a very active life, works out, does yoga and marathons. Maya’s Musings will feature her take on easy home-prepared meals and dishes.


Chef Maya Aldy
Chef Maya Aldy

One of the things I miss most about living in New York has always been the gorgeous fleshly baked breads. My favorite place was Sullivan Street Bakery owned by Jim Lahey. Everyday on my way to work, I would walk passed the bakery and would be mesmerized by the smells of the freshly baked bread wafting through the air. I always had to succumb and buy something from them. One of Jim’s breads which I quite fancied was this ‘no knead’ country rustic bread. The bread was fragrant, had a nice crust and was very delicious, and quite popular. As I did my own research, I discovered that it was fairly easy to do and didn’t need any special equipment. I tried it at home and voila! It was the very first bread I learned to bake.

Since moving back to Indonesia, to satiate my cravings for crusty bread, I’ve started to bake my own. The recipe I am passing on to you is one of my easiest, it doesn’t need any special equipment except for a dutch oven or a ceramic covered casserole in which we bake the bread in. Baking the bread in the casserole gives it that thick and crunchy crust, which I love so much. As this is a basic recipe, once you have done it a few times, you can always customize it on your own. You can add walnuts, pecans, and other nuts and even some dried fruits to it. The bread is great eaten on its own but is also goes well with some churned honey-butter, which we serve at Otel Lobby or with some mousses or pate. It is also perfect for sandwiches because of its density and again, the thick crust!

Happy baking!




No Knead Bread
No Knead Bread


    • 3 cups                     All-purpose flour
    • ½ tea spoon        Dry yeast
    • 1 ¼ tea spoon    Salt
    • 1 1/3 cup              Water (room temperature)

Optional: Replace 3/4 cup of All-purpose flour with wheat flour


    • Oven with temperature control
    • A Dutch oven (braadpan)
    • Measuring spoons and cups
    • Glass or stainless steel mixing bowl


  1. Put all the ingredients into a mixing bowl.
  2. Mix the ingredients by hand for around 5 minutes to thicken the dough. Don’t be afraid to add water if needed to keep it a bit moist. The Foodie Magazine - Maya's Musings 4
  3. Keep the dough at least about 12-18 hours inside the bowl but wrapped with damp towel or plastic wrap. Store away from sunlight and in the coolest corner of your kitchen. The Foodie Magazine - Maya's Musings 1
  4. After the dough has risen, it is time to knead and fold. Flour your kitchen counter or table. Gently move the dough from the bowl and flatten it out on your surface.
  5. Shape the dough so it has four corners and dust it with flour.
  6. Wrap the dough like an envelope by using the four corners and flip the seam down
    OPTIONAL: Dust a bit of wheat flour to make it more colorful after it is baked.
  7. Dust a kitchen towel with flour and wrap the dough inside. Rest it for about 30-45 minutes. The Foodie Magazine - Maya's Musings 2 The Foodie Magazine - Maya's Musings 3
  8. While at it, set the oven at 225OC and heat the empty Dutch oven inside for around 30 minutes.
  9. After 30 minutes of heating, the dough should also be ready as well. Put the dough inside the Dutch oven while it’s hot. You want it hot so that the Dutch oven will create some steam during the baking process that helps the dough to get the crusty texture. The Foodie Magazine - Maya's Musings 7
  10. Bake it for 30 minutes still at 225OC with the lid on.
  11. Take the lid off, lower the temperature to 200OC and bake for another 15-20 minutes. Don’t worry about the color, a dark crust would be okay. The Foodie Magazine - Maya's Musings 6
  12. Take it out from the oven and rest the bread for around 20 minutes before you cut it. The Foodie Magazine - Maya's Musings 5
  13. Enjoy the bread while it’s warm!


Whisk fresh heavy cream vigorously or use an electric mixer. Once the cream has broken down into butter, add some honey and continue to mix until the honey is well incorporated.


Featured in THE FOODIE MAGAZINE December 2013 edition

Download it for free here via SCOOP!

Photos by Himawan Sutanto

Flavor Updates: Chef Maya’s Cronuts (Otel Lobby, Jakarta)

Otel Lobby - Lounge

Cronut fever may not yet subsided in many places around the globe and certainly not in Jakarta. The trend may change in the future like what we see with red velvet cake, rainbow cake, and even cupcakes. So many cronuts offered around the town and can be easily found, but only at certain places we can truly guarantee the quality, both in terms of the ingredients and the taste.

Chef Maya Aldy, as you may all aware of from my posts, is one of my favorite chefs around J-Town. She is known for her initiatives to introduce locavore concept and all those genius monthly changing menu at Otel Lobby. By now, she’s preparing to start her new bakery business – according to my trusted sources. I have shown you all how Chef Maya proves she could really devise impeccable dishes and definitely the desserts or other pastry-related stuffs.

Chef Maya's cronuts!
Chef Maya’s cronuts!

Otel’s cronuts are of three flavors – chocolate crunch, coffee caramel, and lemon vanilla. Personally I love the chocolate crunch and enjoyed the fresh feeling that came from lemon vanilla. The coffee caramel appeared very appetizing as well and possessed a very decent taste. The pastry itself was thick and crunchy but also has that inner texture we love so much from donuts.

I’d love to have this as many times as possible since I have always been sharing it with my wife. Mind you, I want to finish these beauties all by myself as well! 😀

Two things to remember about cronuts from Otel Lobby. You have to order it at least a day before and do the takeaway on the designated day. Secondly, you have to eat it fast because it’ll get soggy and will lose all the goodness in it if you rather drive back home first just to enjoy it. So, better to dine-in at Otel Lobby then for that!

Price (subject to change): IDR 18,000 / piece




By order only and for takeaways (limited per day)

Phone: +62.21.2994.1324

Website: http://otellobby.com

Facebook: Otel Lobby

Twitter: @otellobby