Talita Setyadi

Talita Setyadi

Pastry Chef, Culinary Entrepreneur & Founder of BEAU Bakery

Artisan Pastry Chef, Forbes 30 Under 30 Asia Alumna, and Pioneer of European-Style Artisanal Bakery in Indonesia

About

Internationally trained Pastry Chef and culinary entrepreneur known for elevating Indonesia's artisanal bread and pastry scene. Recognized in Forbes 30 Under 30 Asia (2018) for founding BEAU Bakery, a premier cafe and bakery brand in Jakarta focused on natural ingredients, local produce, and traditional European baking techniques. Experienced in menu development, kitchen operations, brand strategy, and culinary mentorship.

Pendidikan: Master — Diplôme de Pâtisserie - Le Cordon Bleu Paris / Bachelor of Music - University of Auckland

Experience

  • Founder & Executive Pastry Chef — BEAU Bakery by Talita Setyadi

    2015 - Present

    Established and scaled BEAU Bakery into a leading artisanal bakery-cafe brand with multiple outlets in Jakarta. Overseeing recipe creation, quality control, pastry chef training, and strategic brand direction.

  • Culinary Consultant & Pastry Instructor — Self-Employed / F&B Advisory

    2018 - Present

    Advising hospitality brands, cafes, and hotels on pastry menu development, bakery production efficiency, and local ingredient substitution. Conducting masterclasses and workshops for professional bakers.

  • Jury Member & Official Team Coach — Coupe du Monde de la Pâtisserie (Indonesian Team)

    2017 - 2019

    Represented Indonesia as a certified international judge and coach for national pastry teams competing in Asian and world pastry championships.

Skills

  • French Pastry Technique, Artisanal Sourdough Baking, Menu Development, F&B Business Operations, Kitchen Management, Brand Strategy, Food Styling.

Projects

  • BEAU Bakery - Artisanal European Baking with Local Ingredients

    F&B Business, Pastry Innovation, Cafe Design

    BEAU Bakery Group

    Founder, Concept Creator & Head Chef

    Introducing authentic European sourdough and pastries to the Jakarta market, where consumers were accustomed to soft, heavily sweetened commercial breads.

    Developed natural fermentation methods using local Indonesian fruits and wild yeasts, pairing high-quality pastry craftsmanship with an inviting, garden-inspired cafe interior.

    Built a beloved culinary institution in South Jakarta, supplying high-end hotels and cafes, earning international acclaim, and securing a spot on the Forbes 30 Under 30 Asia list.

  • Tropical Pastry Innovation & Recipe Series

    Recipe Development, Pastry Art, Culinary R&D

    BEAU Bakery / Collaborative Brands

    Executive Pastry Chef

    Balancing traditional French pastry structures (like Entremets and Tartes) with delicate, heat-sensitive tropical Indonesian fruits.

    Engineered modern pastry flavor profiles combining classic technique with native flavors like mango, passion fruit, local chocolate, and indigenous botanicals.

    Created signature dessert lines that increased seasonal sales and set a trend for modern Indonesian pastry fusion.