“It's been a challenging year for everyone, and our team looks forward to infusing some long-awaited joy and glamour into your day," Four Seasons General Manager Yonatan Kachko said in a press release announcing the reopening.

Upon entering the Four Seasons’ lobby — all majestic Tiffany-blue with opulent furniture and ornaments — visitors will easily locate the bakery.

On its lineup are desserts crafted by the bakery’s executive pastry chef, Lorenzo Sollecito, an Italian who honed his pastry skills at the Michelin-starred Il Palagio at Four Seasons Hotel Firenze.

During a private viewing on June 11, chef Lorenzo shared the overarching theme of La Patisserie.

"Our selection here is a fusion between western techniques that meets with local [Indonesian] culture," he told The Jakarta Post.

Gift-ready treats: Thirteen flavors of dainty bonbons are available at La Patisserie in a box of six, 12 or 18 (Four Seasons Hotel/Courtesy of Four Seasons Hotel Jakarta)

This marriage of Western-meets-local is reflected throughout their French-classic bonbon selection. Customers can revel in a variety of tastes from across the archipelago, such as with kolak pisang (dessert of banana and sweet potatoes served with coconut milk), the Balinese Cinnamon and the Sulawesi Vanilla. There are also pastries with more international flavors, like Earl Grey and Berries, Yuzu and Hazelnut Praline, Tonka and Whiskey, and English Milk Tea.

These bite-sized bonbons are appealing to look at as much as they are tempting to savor.

On the eyes, they look very pleasing with their color palette of distinctive hues topped with a glossy finish. On the palate, they feel vibrant and fulfilling, especially after the ganache melts inside the mouth.

The work it takes to craft these bonbons isn’t easy.

"It [takes] a whole day to craft a 20-second experience in people's mouths,” chef Lorenzo explained.

 “Dessert is the last part of a full-course meal, so it needs to be memorable."

Customers who want to share their experience with friends can purchase gift-ready packages, which come in a selection of six pieces, 12 pieces and 18 pieces. The selected gift bonbons will be packed on top of cocoa nibs to preserve their chocolate aroma.

La Patisserie’s cake selection also offers four new items, which, according to the chef, drew inspiration from films as well as contemporary flavors.

Inviting interior: La Patisserie, located in the lobby of Four Seasons Hotel Jakarta, exudes a Parisian vibe through its interior and furniture. (Four Seasons Hotel/Courtesy of Four Seasons Hotel Jakarta)

There is the fruit-packed Spring Berries and Chantilly Tart, a combination of almond crust tart, raspberry financier sponge with Sulawesi vanilla Chantilly and fresh wild berries. There is also the Earl Grey and Raspberry Delight, which is made with milk chocolate mousse infused with earl grey tea, complemented by a chocolate sponge, crunchy hazelnut feuilleté and raspberry jelly.

On to the more contemporary confection is Alps Yogurt, Honey & Walnut, a composition of alpine-style vanilla yogurt, honey mousse, homemade walnut praline and butter honey sponge topped with leaves of crimson and gold.

The menu Breakfast at Tiffany's was obviously named and inspired by the iconic film starring Audrey Hepburn. It's a tribute to the sweetness of fresh strawberries, which marries pistachio ganache, vanilla and champagne mousse, and strawberry compote.

The man behind the sweets: Executive pastry chef Lorenzo Sollecito serves bonbons from a confectionery display (JP/Vania Evan)

For a self-bake gift preference, the bakery also offers Sulawesi Vanilla Sugar, along with other selections of handmade cookies.

While leisurely day-outs are off the table during this trying time, meaningful celebrations could hopefully remain. These desserts might just rise to those occasions.

La Patisserie

Four Seasons Hotel Jakarta

Jl. Jendral Gatot Subroto Kav. 1, Jl. Gatot Subroto, RT.6/RW.1, Kuningan, Mampang Prapatan, South Jakarta, Jakarta 12710