Rising Ingredient Costs Make Bite-Size Pastries an Option for Coffee Pairings

JAKARTA, Jakartaweekly.com—Rising ingredient costs are prompting pastry chefs to adjust the products they offer to consumers. One option is to make pastries in smaller, bite-size portions that can be enjoyed as a complement to coffee.

Chef Louis Tanuhadi, a pastry judge and consultant as well as President of the Indonesia Pastry and Bakery Society, said smaller pastry portions can be one way to adapt to current economic conditions. He said the smaller portions can also make consumers feel more comfortable purchasing pastries and potentially increase sales.

“Secondly, from a business perspective, people feel more comfortable with smaller portions and smaller sizes. They can automatically buy three or four products instead of just one. This is one way to adapt to the current economic conditions,” Louis said in Jakarta on Tuesday, September 29, 2026.

According to Louis, the bite-size concept can also be applied to pastries paired with coffee. He said coffee consumption habits vary among consumer groups. Younger consumers generally tend to drink sweet milk-based coffee, while older consumers are more likely to choose black coffee, which is commonly paired with sweet or savory snacks.

Louis said consumers who drink coffee generally are not looking for food to fill them up. Instead, snacks are consumed alongside coffee and can help balance the bitterness of the beverage.

“They are not looking to feel full. They are simply looking to counter the bitterness of the coffee with the sweetness of the product they eat,” he said.

For this reason, Louis said pastries served with coffee can generally be made as sweet snacks. However, he also makes less-sweet products as an alternative for consumers who do not want something sweet.

In determining which products work well with coffee, Louis said a trial-and-error process is needed to find the right flavor combinations. He experiments with different products and flavors because not every type of pastry pairs well with coffee.

One of the products Louis has created has a soto-inspired flavor. The product uses a pie base, topped with fried rice vermicelli and small flowers.

According to Louis, product development also needs to take Indonesian consumer preferences into account. Indonesian consumers, he said, still enjoy sweet flavors, although he has observed a shift toward less sweetness.

In addition to sweet and savory flavors, a crunchy texture is another characteristic that needs to be considered when developing pastries for the Indonesian market.

“Indonesians really like something crunchy in their mouths,” he said.

Louis said a single product can incorporate several elements, such as cream and crunchy textures. He cited cookies made with additional layers of chocolate and cream as an example.

As chefs adapt products to market conditions, ingredient selection has also become a consideration. Louis pointed to the use of imported butter, which he said remains common in Indonesia, while its price is one of the challenges.

According to Louis, changing ingredient usage habits takes time because each product has its own distinct aroma characteristics. Pastry chefs therefore need to use creativity to adapt ingredients to the products they make.

He cited the use of moringa in financier as an alternative to matcha or pandan for achieving a green color. According to Louis, using such ingredients is part of the creative process in developing pastry products.

Louis said creativity is one of the main challenges for pastry chefs. He said the technical skills of pastry chefs are now relatively similar, making creativity one of the factors that sets them apart.

“Because in terms of skill, pastry chefs nowadays generally have the same knowledge. What sets one apart from another is creativity,” Louis said.

To develop creativity, Louis said pastry chefs need to observe and listen extensively. He also emphasized the importance of continuous learning and remaining open to new ideas.

Louis cited his experience of seeing powdered milk being used to make gelato. He had previously preferred using fresh milk because he believed the ingredient affected the final result.

According to Louis, using fresh milk presents challenges because of its short shelf life and the need to store it in refrigerated conditions. He also said powdered milk can help reduce costs.