Butter Croissant
Rp32k27 layers, cultured Lembang butter, a shatter you can hear.
Bakehouse · Jalan Braga, Bandung
KRUIMEL
Croissants laminated over three days, out of the oven at 07:00. Tap a pastry to put it on your tray.
Build tomorrow's trayOrder by 21:00 for pickup from 07:00
On the counter this morning
Six things we bake every day and sell out of most days. Add the ones with a price button to your tray; the rest are pre-order.
Country Sourdough
Rp68k48-hour ferment, stone-milled flour, a deep mahogany crust.
Cinnamon Roll
Rp36kCeylon cinnamon, brown butter, a thin vanilla glaze.
SUNDAY BAKERY
Good things, gathered.
Choose something fresh. Watch it land in your tray.
Pick from the shelf (6)
Viennoiserie
Butter Croissant
Fine layers. Baked this morning.
Rp 32.000
Pastry
Pain au Chocolat
Dark chocolate and laminated dough.
Rp 38.000
Bread
Country Sourdough
Slow fermented, crusty and soft.
Rp 68.000
Sweet Pastry
Iced Cinnamon Roll
Soft cinnamon layers with vanilla glaze.
Rp 36.000
Fruit Pastry
Blueberry Danish
Golden pastry and glossy blueberry filling.
Rp 42.000
Artisan Bread
Seeded Baguette
Crusty, airy, and finished with mixed seeds.
Rp 48.000
Your tray
Waiting for your first pick
Sinterklaas comes to Braga
22 November – 6 December
Our founder's Dutch grandmother's speculaas, pressed in a 1960s wooden mould and baked with Javanese cinnamon and palm sugar.
- Speculaas tin24 windmill biscuits, pressed in the 1960s mouldRp145k
- Banket letterPuff pastry letter filled with almond paste, any initialRp95k
- Pepernoten bagA paper bag of spiced little cookies to throw at the kidsRp48k
Rainy-season danish
Arumanis mango from Probolinggo with passionfruit custard. Here until the mangoes run out, usually mid-January.
Rp42k each
Three days for one croissant
Thursday
Mix and rest
Dough is mixed with a stiff levain and slept overnight at 4°C so the flavour has time to build.
Friday
Laminate
A cold block of cultured butter is folded in by hand, three turns, resting between each one.
Saturday, 04:30
Shape and bake
Shaped, proofed until it wobbles, egg-washed twice, baked at 190°C until it shatters.
Flour from Malang
Stone-milled by Pak Harun's family mill, who grinds our wheat and a little local sorghum every fortnight.
Butter, eggs and gula aren
Cultured butter from a 40-cow dairy in Lembang, free-range eggs from Ciwidey and palm sugar tapped in Garut.
People talk with their mouths full
4.9from 1,240 Google reviews
“The croissant actually shatters. I've had worse in Paris, and I've been to Paris twice this year.”
“Ordered the office box for 30 people at 21:40. It was on our table at 07:30, still warm.”
“The pandan swirl tastes like my grandmother's kitchen, if she owned a deck oven.”
“Sourdough with a proper crust. I keep a loaf in the freezer for emergencies.”
“The tray thing is genius. I tap my breakfast at night and just pick it up on the way to work.”
Breakfast for twelve or two hundred
Offices, weddings, hotel lobbies and three cafés around Dago already wake up to our trays.
Plan a catering orderOffice box
Rp420k12 pastries, mixed
Order by 21:00, delivered from 07:00 anywhere in Bandung.
Meeting spread
Rp1.150k30 pieces with sandwiches
Croissants, cinnamon rolls, mini brioche sandwiches and two litres of kopi.
Café wholesale
Ask usDaily, from 40 pieces
Par-baked or ready to sell, with a standing order you can change by 15:00.
From the bench
@kruimel.bakehouse
Know what's in the oven
One short email every Thursday: weekend specials, the seasonal bake and the occasional recipe we're allowed to share.