Sublime Creations: Angelita Wijaya

For Bali-based pastry chef Angelita Wijaya, it is important to imbue unique characteristics to each of her creation and create memorable experience in each of them.


Angelita’s Earliest memory of food was the smell of toast and butter from the kitchen waking her from her slumber.

“French toast with butter and sugar; I’d had them in most mornings. I loved waking up to the aroma. I also remember mischievously adding a little more sugar each time and being scolded by my mom,” Angelita said.

Since an early age, she has always enjoyed watching people work in the kitchen, especially her mother. “Watching her bake some cakes, cookies and any other treats for us made me very curious. Overtime, she allowed me to join her in nurturing this hobby. I remember feeling a sense of enjoyment and having so much fun.”

After earning her bachelor degree from Macquarie University, Australia, Angelita decided to pursue her passion for food and learn more about creating different pastries at Le Cordon Bleu College of Culinary Arts.

After completing of her Cordon Bleu training, she worked at Adriano Zumbo’s patisserie in Sydney before returning to Bali in 2012.

“I got so excited when I learned and made new creations. My mentors were definitely my chef teachers from the schools and workshops that I’ve attended. Under their guidance, I developed the drive to perfect my craft and openness in absorbing the insights and inspiration from other chefs around the world. I love how committed they are to developing their skills, creating breathtaking delights and nurturing passion for what they do.”

In 2014, with the support of her family, Angelita created her own Parisian-themed patisserie in Kerobokan, Bali.

In every creations she makes, she aims to create different characteristics, flavors and designs. “Flavor combination is very important to me, so I invest lots of effort and time to improving this. At Angelita Tea Salon and Patisserie, we’re committed to creating memorable ‘wow’ moments in every creation. I feel it’s important and valuable to keep improving our processes and creations.”

Angelita loves working with Elle & Vire Professionnel® Sublime cream with Mascarpone. Among the dishes she created with the product was Sunset gateaux.

“I’ve always been a fan of oranges because of its acidity and sweet taste. Milk chocolate is the other main ingredient that perfectly compliments the gateaux – it is a perfect partner to the exotic taste of oranges.”

She used Sublime cream on the orange chantilly, adding some zest from one of her favorite fruits to give it the extravagant flavor and scent of orange.

“I was inspired to create a cake that is light and enjoyable for the palate. It has the sourness from the orange as well as sweetness from the chocolate. Each feature of these ingredients does not overpower the other, hence making it a delightful and delicious creation.”


Angelita is the owner of Parisian-themed Angelita Tea Salon and Patisserie in Kerobokan, Badung, Bali. She dreams that one day there might be an Angelita just around the corner for everyone.

Written by Tatu Hutami Photographs by AKI April 30, 2017.