Two of Jakarta’s well-known culinary destinations, HATS Sorbet & Bar and BRAUD General Store, have joined forces to present a collaborative dessert project launching on April 26, 2025. The partnership brings together HATS’ experimental approach to gelato and BRAUD’s background in pastry and European-style dining, resulting in two limited-time dessert creations available exclusively at each venue.
The collaboration features distinct offerings tailored to each location. At BRAUD General Store, the dessert titled Avocado Made Me Go Nuts combines avocado and chocolate gelato with mini juruh toast, whipped salted brown butter, and toasted hazelnuts. Drawing inspiration from traditional Indonesian avocado drinks such as jus alpukat and es alpukat Padang, the dish revisits nostalgic flavors through a more refined presentation.
Over at HATS Sorbet & Bar, the menu features Donut Call Me Fugly, a layered dessert that blends sweet and savory elements. The dish includes double gelato with miso caramel palmier crumbs, fugly donuts, sea salt whipped cream, dehydrated kimchi, cherry tomato, and basil oil. Presented in a cone bowl, the dessert leans into contrasting textures and flavors, reflecting HATS’ signature style of blending unconventional ingredients.
The collaboration will run until May 10, 2025, with each dessert available exclusively at its respective venue: Avocado Made Me Go Nuts at BRAUD General Store, Senopati, and Donut Call Me Fugly at HATS Sorbet & Bar, Iskandarsyah.
The project is spearheaded by Demitria Ramona and Rheavanya Winandhini of HATS, alongside Khezia Hakim and Rio Gunawan from BRAUD General Store. Both teams bring their distinctive culinary perspectives to the partnership—HATS known for its mix of cocktail culture and dessert experimentation, and BRAUD recognized for its evolution from artisan bakery to full-scale bistro rooted in European culinary traditions.
