Butter plays a crucial role in the art of baking. Different types of butter can yield varied results, influencing not only the texture but also the taste of baked goods. The rise of French pastry in Indonesia has not only boosted the consumption of butter but has also evolved bakery trends across the country. Today, you no longer need to travel far to find exquisite French pastries—whether you’re visiting a cozy coffee shop or a luxurious five-star hotel, these delicacies are easily accessible. However, this shift in trends has also altered the way we consume butter, leading to a butter shortage last year.

In line with these trends, PT Indolakto, a subsidiary of PT Indofood CBP Sukses Makmur Tbk (ICBP), has introduced Indomilk FnB Solutions to support the food service industry. This new initiative offers a range of high-quality dairy products across seven categories: Fresh Milk, Powdered Milk, Sweetened Condensed Milk, Evaporated Milk, Butter, and Ice Cream. These ingredients are essential in the production of bakery and pastry items, particularly in creating premium desserts.

“Indomilk FnB Solutions is committed to being a comprehensive solution and support system for F&B businesses,” said Adryan Widodo, General Manager of Cold Chain and Food Service at PT Indolakto. “We offer high-quality products, freshness, a complete range of dairy options, an extensive distribution network, and collaboration opportunities to ensure consumer satisfaction. All products in the Indomilk FnB Solutions line are certified HALAL by the MUI and adhere to international food safety standards.”

The growing popularity of bakery and pastry shops, with the emergence of new local and international brands, as well as the rise of home-based businesses since the pandemic, has been supported by the ease of digital marketplaces and the shift to omni-channel shopping. As a result, bakery and pastry businesses must innovate to stay competitive and carve out new market spaces.

One trend observed by Mintel, a global market intelligence agency, is the increasing appeal of premium dessert creations. In Indonesia, 42% of consumers admit to indulging in something sweet, such as desserts, every day. Enjoying dessert is seen as a moment of self-pampering or a celebration of small achievements. Unique consumption experiences and affordable luxury are new market spaces that bakery and pastry shops should capitalize on.

During the Dessert Omakase event held on August 15, 2024, at RA Suites Simatupang, Indomilk FnB Solutions highlighted the superior qualities of Indomilk Good Milk UHT and launched their new product, Australian Butter Baking—a specially formulated butter that promises to be a “game changer” for bakepreneurs, professional bakers, and pastry chefs. This new butter aims to help them innovate and create premium baking and dessert products.

The Dessert Omakase event featured premium dessert creations inspired by Tropical and Strawberry Beso de Angel, crafted by Pastry Chef Kim Pangestu. “Indomilk Good Milk UHT provides a rich, milky, and creamy texture and flavor, while Australian Butter Baking offers a firm cake structure with a soft and moist texture, along with an enticing milky and buttery aroma,” said Chef Kim.

The growing consumer demand for sweet treats paired with a cup of coffee has also blurred the lines between cafes and bakeries, with cafes now offering bread, pastry, and dessert options alongside coffee. At the event, coffee expert Hendri Kurniawan presented coffee that harmonized perfectly with Chef Kim’s creations, reflecting the rising trend of enjoying dessert with coffee. “The ideal protein-to-fat ratio and lack of added sugar in Indomilk Good Milk Pasteurized Milk enhance the character of hot coffee beverages, making frothing easier and resulting in a smooth, glossy foam with a soft mouthfeel,” explained Hendri.

Guests at the event also enjoyed savory dishes prepared by Corporate Executive Chef Arsil Rusli of RA Hospitality, providing a balance to the sweet offerings. At RA Suites Simatupang, which boasts comprehensive banquet facilities, Chef Arsil’s creations are a highlight. On the Lobby floor, the 25th Avenue coffee bar embraces the latest trends, inviting the public to sample various milk-based coffee creations served alongside fresh desserts and bread from the dessert counter.