A Little French Touch at Kuncikuppi Banyuwangi

This season, we are bringing a little French touch into our dessert and pastry menu at Kuncikuppi.

It began from something very practical in the bakehouse. We now have better access to Elle & Vire through their official distributor in Indonesia Sukanda Djaya, which gives us a more consistent way to work with French butter and whipping cream.

For a cafe and bakehouse, that kind of access means a lot. Butter and cream are not just basic ingredients. They affect aroma, texture, richness, and the way a dessert feels after the last bite.

From there, we started opening our old notes again.

Choux, madeleine, tigré cake, mousse cake, crème brûlée, chocolate ganache tart, tiramisu, and a few small pastries we have wanted to explore for a while. Some of these desserts may already sound familiar. Some may still feel quite new, especially here in Banyuwangi. That is what makes this season exciting for us. We get to learn, test, and slowly bring something different into our own kitchen.

French-inspired desserts are interesting because they often look simple, but the details matter a lot.

A madeleine needs a soft buttery bite. A choux needs a light shell and smooth filling. A tigré cake has a quiet charm from its almond base and small chocolate dots. A mousse cake depends on how soft and balanced each layer feels. A chocolate ganache tart can be rich, but still needs to feel clean enough to enjoy with coffee.

That is the part we enjoy most: learning how small changes can make a dessert feel better.

This season is not about making everything look complicated. We want these desserts to still feel approachable. Something you can enjoy after a meal, with coffee, with friends, or simply as a small treat to take home.

At the moment, we are exploring a few directions. Our choux starts with vanilla and chocolate. The madeleine comes in matcha, chocolate, and lemon.

The tigré cake is one of the items we are most excited to introduce, because it feels simple but has its own character.

For chocolate lovers, we are working on a chocolate ganache tart with a chocolate biscuit crust and smooth dark chocolate filling. We are also exploring mousse cake, crème brûlée, tiramisu, and Swedish buttercream cupcake with a smoother, creamier finish.

Some items are already available. Some are still being adjusted. Some may change along the way. That is usually how things grow at Kuncikuppi.

Food trends move fast, and we enjoy seeing new things come and go. But inside our bakehouse, we also like having a slower space to learn properly. To understand an ingredient, test a technique, and bring something new without making it feel too far from the people who come here.

Being in Licin, Banyuwangi makes this process feel even more meaningful for us. Not every pastry culture arrives here quickly, so when we introduce things like tigré, choux, madeleine, or crème brûlée, there is a chance that some guests are trying them for the first time.

That is the part we love.

A little French touch, shaped slowly in our own bakehouse, for the people who visit Kuncikuppi.

Come try this dessert season at Kuncikuppi Cafe & Bakehouse in Licin, Banyuwangi. Pair it with coffee, share it with friends, or take a few pieces home for later.