FLavorscribe

A bakery on a mission of its own.

If you walked into Baro expecting tidy rows of classical patisserie, neat baguettes, or the kind of croissant your French grandmother might approve of, turn around. Baro isn’t that bakery, and it has no interest in pretending to be.

But if you came looking for something different, something a little stubborn and a lot delicious, you’ve found exactly the right place.

A Baker With a Point of View

The head baker (and owner) does things his way. He’s clearly fascinated by the ingredients around him, and Indonesia gives him plenty to play with. The result is a small, ever-changing case of breads and pastries that feel deeply rooted in place. Things like:

• A Meyer lemon kouign-amann, all caramelised edges and bright citrus.
• A snake fruit galette, tart and faintly tropical, the kind of thing you don’t see anywhere else.
• An otak-otak danish, where flaky pastry meets the smoky, chilli-spiked fish parcel you’d usually buy off a grill cart.

It’s playful, but it isn’t gimmicky. Each item tastes like it was made by someone who actually thought about it, then thought about it again the next morning.

Then, At Night, the Magic Shifts

Come back after dark and Baro becomes something else entirely — a dinner-only restaurant serving creative American cuisine. The bakery doesn’t disappear, though. The same flour they’re so proud of in the morning shows up on the dinner plate, woven through the menu in quiet, confident ways.

A few standouts:

• Stuffed wings that are doing far more than wings have any right to do.
• Seafood dishes that are simply, genuinely excellent.
• Desserts that feel like a warm hug at the end of the night.

The Verdict

Baro is the kind of place that rewards curiosity. Skip it if you want comfort and convention. Go if you want a bakery with personality, a dinner that surprises you, and the rare pleasure of watching someone follow their own taste — uncompromisingly, deliciously — and pull it off.

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The basics

• Best for: Adventurous bakery lovers in the morning, creative dinners at night
• Don’t miss: Otak-otak danish, stuffed wings, the dessert
• Skip if: You want a classic croissant or sourdough loaf