Flor
“Crafted with Passion, Baked with Precision.” That is the motto of Flor, one of the newer addition to Jakarta’s cafe scene that just opened six months ago. The bakery is part of Ismaya’s new viennoiserie concept in collaboration with pastry chefs Kevin Pratama and Saskia Auryn who bring in their expertise to create a selection of intricate and exquisite viennoseries, entremets and whole cakes that are both feast for the eyes as well as the taste buds.
“We devote careful time and attention to the development of our pastries and entremets, ensuring each creation is crafted with utmost care. Our products are available in limited stock as we bake only three times daily. To secure your treat, it's best to arrive early.
Rest assured, we believe that good things in life are worth the anticipation and patience.” —Flor
Avocado Chocolate (76k)
A blissful combination of flourless dark chocolate cake with dark whipped ganache, avocado mousse, and avocado insert, all embraced by sea salt chocolate sable.
Strawberry Basil (Toba Temptation) (80k)
Layers of strawberry mousse and coulis with sweet basil pesto on a soft vanilla sponge and crunchy almond streusel, crowned with a mascarpone chantilly.
Jasmine Mango Szechuan (84k)
Jasmine tea mousse, mango passion cremeux, and mango passion coulis with a surprising kick from the mango Szechuan peppercorns inserts, all embraced by a delicate vanilla sponge.
Raspberry Rose Lychee (79k)
Pistachio Calamansi (86K)
Pistachio mascarpone mousse, mascarpone chantilly, calamansi ganache, calamansi gel, pistachio praline, pistachio biscuit and a sprinkling of almond streusel.
Hazelnut (84K)
Layers of hazelnut mousse, hazelnut praline, and creamy sea salt caramel, all nestled upon a hazelnut sponge cake.
St. Honore (80k)
Layers of puff pastry paired with vanilla mascarpone chantilly and dulcey ganache, accented by creamy sea salt caramel, vanilla cake, crème pâtissière, choux au craquelin, and coated in caramel glaze.
Banana (76k)
Enchanting flavors and textures of Jivara banana ganache, Jivara mousse, caramelized banana, banana pudding, banana cake & chocolate streusel.
What i ordered
Truffle Mushroom (57k) | 7.5/10
A roller coaster ride of buttery pastry, mushroom magic, and a smooth-as-silk cream cheese finish.
Very strong savory truffle flavors. The middle part did feel a bit soggy, probably because of the truffle, mushroom and cream cheese that are sitting on top of it. But overall it’s still enjoyable. This was the only savory menu I tried on my visit.
Pain Au Chocolate (38K) | 9/10
Bicolor chocolate croissant made with layers of flaky pastry and filled with rich Valrhona Ariaga dark chocolate.
The layers on the pain au chocolate is exquisite. It’s super flaky to the point that I don’t think I can eat this without making a mess (and I mean this in a good way). The ratio of the chocolate to the overall pastry is also just right, making it not overly sweet. Really enjoyed this one.
Ube Croissant (52k) | 8/10
Ube-infused croissant and whipped ganache topped with almond crumbles.
The staff told me this is one of their best seller for their croissants so my friend and I decided to try it. This one was also not too sweet and I think to enjoy this, you have to get all the components in one bite. Also, the presentation and the color of this croissant is certainly very attractive.
Avocado Chocolate (76k) | 8/10
A blissful combination of flourless dark chocolate cake with dark whipped ganache, avocado mousse, and avocado insert, all embraced by sea salt chocolate sable.
Eating this certainly reminded me of one of my favorite childhood drinks, avocado juice with chocolate condensed milk. This tastes exactly the same but in form of a moist cake. I get why this is one of their best seller. The flavors are very familiar (especially for Indonesians I’d imagine) and it’s probably one of the reason why it’s so popular with the locals. Although I have to say, out of all the things I tried, this one was a tad too sweet for my personal taste.
Strawberry Basil (Toba Temptation) (80k) | 7/10
Layers of strawberry mousse and coulis with sweet basil pesto on a soft vanilla sponge and crunchy almond streusel, crowned with a mascarpone chantilly.
If you like strawberry, you should definitely try this one. It’s not too sweet, and the strawberry flavor certainly shined through. The most unique part was the sweet basil pesto inside the mochi-like component on top (and fyi, despite the fact that the staff told me it was mochi that was on top, no, it wasn’t mochi. The texture of the outer layer is solid).
Pistachio Calamansi (86K) | 8/10
Pistachio mascarpone mousse, mascarpone chantilly, calamansi ganache, calamansi gel, pistachio praline, pistachio biscuit and a sprinkling of almond streusel.
This one is another one of the best seller and I actually quite enjoyed it. The pistachio calamansi flavors blend quite harmoniously in my mouth as the sweetness and nuttiness of the pistachio was balanced by the acidic and refreshing calamansi.
Overall Experience
If you’re looking for a place where they sell desserts and pastries with attractive visuals, this is the place to go. Honestly, I had my reservations prior to my visit because usually in Jakarta, things that are visually pretty don’t necessarily taste very good. But after trying three of their pastries and three of their entremets, I can say that this place is worth trying, especially if you’re into desserts.
Their entremets are really well made, visually attractive, and taste pretty good. Although some are sweeter than the other, the overall consensus from my friend and I is that we think Flor is worth trying.
The cafe itself is not very big and they don’t have a lot of seatings. So if you don’t want to wait for a table, I would recommend making a reservation prior to your visit.
FLOR
Address: Jl. Gunawarman No.11 A, Jakarta Selatan 12110, Indonesia
Telephone: +62858 1111 0939
Hours: Mon-Thu 7 am - 6 pm | Fri-Sun 7 am - 8 pm
Baking Time: 7am | 11am | 2pm
Instagram: @flor.jkt
