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Lombok, Indonesia — On-site French pastry consulting (case study)

Client Snapshot

  • Property: Two sister resorts (island, tropical climate)

  • Kitchen: no dedicated pastry room initially; external vendors for some breakfast items

  • Focus: launch a tea-time program and bring fresh-baked breakfast in-house

  • Training: on-site, adapted to local ingredients, heat and equipment reality

An island resort pastry program built for climate, sourcing and staffing—fresh breakfast bakes, a refined two-tier tea-time, and elegant desserts guests remember.

Challenges

  • Remote location; hot & humid climate

  • Several breakfast items outsourced; variable quality

  • No dedicated pastry space; workflow difficult

  • Team without specialised pastry training

  • Goal: create a distinctive tea-time with two tiers (guest choice)

Solutions

  • Recipe selection: simple, elegant French bases for breakfast + tea-time

  • Space planning: designed a cold room pastry area to improve comfort & flow

  • Tools: essentials list to standardise the station

  • Training: on-site pastry training adapted to local fruit, heat and equipment

  • Documentation: detailed recipe/training book with photos & diagrams

  • Operations: daily production schedules; integrate pastry into busy service

  • Upgrades: refined existing recipes for a cleaner, high-end finish

Results

The training led to significant positive outcomes:

  • Tea-time launched (two-tier offer) boosting afternoon sales
  • Breakfast bakes in-house → fresher feel, happier guests
  • Team confidence & organization up; new tools & dedicated space
  • 95% method adoption reported by the chef team (quote below)
  • Flexible tea-time options, perfect for special occasions like birthdays, romantic getaways, or beachfront picnics.
  • A unique, high-end pastry offering that differentiates the resort from competitors.
  • A delighted owner with an elevated dessert menu and a confident, empowered culinary team.
  • New, high-quality tools and equipment that support consistent, exceptional pastry results.
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Testimonial

“It has been a genuine pleasure for our resort to have worked with Charlotte. Before she came on board, we were buying our breakfast croissants and pastries from outside vendors, and these lacked a homemade feel. We were, therefore, thrilled with Charlotte’s offer to show us how to make all our baked goods in-house. From day one, she put 100% care and effort into training our chefs how to make a curated selection of French desserts, and helped give creative input on how to present and serve them. Her instructions were clear and well-received by everyone on our kitchen team, and the results of all the baked goods were stunning. Our chefs are now confident in making everything she had taught them, and enjoy utilizing their newfound skills. We are grateful to have partnered with Charlotte, and recommend her to those who want to elevate their pastry game.“

CEO, Lombok Resort

“Thank you so much, Chef Charlotte!  We truly appreciate the time and dedication you poured into the pastry and bakery training. It was an incredible experience, and the results have exceeded our expectations. Several of the amazing products you introduced during the training have already found their way into our Tea Time Packages, including:

  • Macarons
  • Fruit Mousse
  • Butter Cookies
  • Madeleines
  • Financiers
  • Croissants
  • Tarlettes
  • Marble Cake

We’re thrilled that our team has successfully grasped 95% of the production methods you shared. We are confident this will elevate our offerings to new heights. That said, we’re currently awaiting additional support for the necessary ingredients and equipment to fully optimize production.

Once again, thank you for sharing your invaluable expertise with our team. Your guidance has made a lasting impact, and we look forward to continued collaborations in the future.“

Chefs team, Lombok Resort

Gallery — training, plated results

On-site pastry training in Lombok — hands-on dough shaping with the kitchen team

Hands-on session: clear steps, simple tools, reliable results.

Resort kitchen team with the pastry instructor, presenting the new tea-time stand (Lombok)

Team pride: the new tea-time selection, ready for service.

Three-tier tea-time stand with éclairs, tartlets, madeleines and fruit — island resort in Lombok

Two-tier tea-time adapted to heat and local sourcing.

Freshly baked croissants and pains au chocolat brought in-house after training (Lombok)

Breakfast bakes moved in-house for fresher, consistent quality.

Pain perdu plated for breakfast service at an island resort in Lombok

Simple, elegant breakfast item guests actually order.

Strawberry charlotte dessert plated with local fruit — Lombok island resort

Refined plated dessert: stabilized cream and heat-aware finish for tropical service.

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