Flour from Malang
Stone-milled by Pak Harun's family mill, who grinds our wheat and a little local sorghum every fortnight.
A Dutch oma's recipes, a Bandung morning
Kruimel means crumb in Dutch. It's what Joost's grandmother called the mess he made in her kitchen, and what Sari still calls the floor at 06:00.
“If it doesn't leave crumbs on your shirt, we baked it wrong.”
Sari Wibowo, head baker2017
One oven on Braga
Sari and Joost start with a secondhand deck oven, a borrowed mixer and twelve croissants a day.
2019
The levain gets a name
Our sourdough starter, Oma, turns two. She now feeds about 300 loaves a week.
2022
A second bakery in Dago
A bigger kitchen with a window onto the street so you can watch the lamination at 05:00.
2026
Trays, not queues
We launch the Order Tray so regulars can tap their breakfast at night and skip the line.
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.
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.”
From the bench
@kruimel.bakehouse
