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Robin

@robi_baker

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🥉 Médaille de Bronze aux Championnats du monde des Worldskills en boulangerie 🌎
🏅Champion de France de boulangerie Worldskills 2023 🇨🇵

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The Indonesian flag croissant that captured so much attention is back ... and this time, you’ll learn exactly how it’s made.

From 2-4 Nov, we’ll be opening one of our most anticipated special edition trainings: Bicolore & Trendy Viennoiserie.

Across three immersive days, you’ll master a collection of @robi_baker signature creations, including the iconic Tricolore Croissant, Exotic Star, Chocolate & Berries Crown, Cinnamon Butterfly, Bicolore Knot, Raspberry Ribbon, and more.

From dough preparation and lamination to colour application, shaping, proofing, baking, and finishing, every technique is demonstrated, explained, and practiced step by step.

We won’t be holding back, you get to ask all your questions and learn how to be creatively expressive in pastry.

DM to join us x

#tricolorecroissant #bicoloreviennoiserie #creativecroissant #balibakingclass taken in Bali, Indonesia by @robi_baker

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3 days ago

The tricolore croissant ! 🇲🇫
@bali_baking_institute taken in Bali, Indonesia by @robi_baker

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18 days ago

Featured at the WorldSkills Championship by @robi_baker, this Tricolore Croissant was the ultimate hands on challenge and inspiration for our baking students during our Bicolore & Trendy Viennoiserie class in September 🇫🇷

Laminating three distinct colored doughs might look complex, but it’s a brilliant way to learn the secrets of precise dough temperature and timing.

If you’ve missed this class:
We have one last training chance available for this year:
November 2-4th from 9-4pm including lunch, ingredients and all tools.
The class fee is IDR 6 mil

DM for sign up x

#tricolorecroissant #bicolorecroissants #viennoiseries #balibakinginstitute #laminateddough taken in Bali, Indonesia by @robi_baker

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19 days ago

6 bakers are locked in and we are looking for the final 2 students to complete our intimate group for the Bicolore & Trendy Viennoiserie class on September 28th.

These pastries feature high precision lamination, where ultra thin dough layers are interleaved with vibrant bicolore dough to yield crisp, defined striping and striking geometric shapes.

Across 3 hands on days, Chef Robin will guide you step by step through these creative techniques including his championship inspired Tricolor Flag Croissant.

Dates: 28–30 September
Location: Bali Baking Institute
Price: IDR 6 MIL

What You’ll Bake: Ribbons, Bicolore Knots, Exotic Stars, Cinnamon Butterflies, Tricolore Croissants, Chocolate & Berry Crowns, and Raspberry Chocolate Croissants.

Secure one of the remaining 2 seats via WhatsApp at
+62 821 3845290 or send a direct message to reserve your spot!

#tricolorecroissant #viennoiserie #laminatedpastry #bicoloreviennoiserie #bicolore taken in Bali, Indonesia by @robi_baker

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a month ago

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a month ago

3 day Panettone Class
Oct 28-30th

As we get ready for the festive season, we’re very excited to launch our Panettone class, starting with our first edition this October!

Whether you’re an ambitious beginner curious about enriched doughs or a seasoned baker looking to perfect your bake, this 3 day hands on training is built to give you total confidence.

Guided step by step by @jeanmarie.lanio in our professional kitchen, you’ll learn:

🤎 Dough Basics & Fermentation: How to build strong dough and manage fermentation for incredible flavor.
🤎 The Signature Texture: Mastering shaping, proofing, baking, and inverted cooling to get that soft, feather light, shreddable crumb.
🤎 Flavors & Finishes: Playing with creative seasonal flavors, toppings, and glazes.

What’s included:

✔️ Lunch
✔️ All ingredients
✔️ Professional tools & equipment
✔️ Recipes & guided instruction
✔️ All your bakes to take home and enjoy

Class Price: IDR 9 mil

We keep our class sizes small so everyone gets direct instruction and personal support.
WhatsApp +62 821 3845290 to reserve your spot.

#panettone #panettonechocolate #panettoneclass #panettoneworkshop #panettonetraining taken in Bali, Indonesia by @robi_baker

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2 months ago

Student Sundays Salted Bread Class 🍓

We rolled out our Vol 2 Flavor Edition and this was our line up:

🧀 Charcoal
Charcoal cream cheese, cheddar, jalapeños
🍓 Strawberry
Strawberry cream cheese, fresh strawberry
🍪 Cinnamon Biscoff
Cinnamon cream cheese, crushed Biscoff
🍵 Pistachio Matcha
Matcha cream cheese, crushed pistachio
🥪 Savory Sandwich
Honey mustard, ham, cheese, pickle
🧄 Garlic Parsley
Scallion, cheese, garlic cream cheese
🥜 Chocolate Peanut
Chocolate peanut butter glaze, milk chocolate, peanuts

Missed this class ?
We’ll be back on Sep 13th where you can learn how to make these breads from scratch and give a creative twist to them.

DM for more infos x

#saltedbread #saltedbreadclass #balibakingclass #bakingschool #saltedbreadbali taken in Bali, Indonesia by @robi_baker

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2 months ago

Ever wondered how to get that dramatic black-and-gold contrast on a bicolore baguette? 🥖✨
It all comes down to how you wrap, score, and bake:

Step 1: Roll & Wrap. Shape your plain baguette dough first, then roll out a thin sheet of charcoal dough. Wrap it neatly around the main dough, pinching the seam underneath to seal it tight.

Step 2: Dust & Score. Once proofed, dust lightly with flour. Use a sharp lame to cut deep enough through the charcoal layer so the inner dough is revealed.

Step 3: High Heat. Bake at 260°C with steam for 18 minutes. The intense oven heat forces the interior dough to spring open right down the middle, creating that golden, seeded belly surrounded by a matte black charcoal shell.

Save this for your next baguette bake when you want to be a bit more creative x

#bicolourbaguette #bicolourbread #charcoalbaguette #baguette #baguetteshaping taken in Bali, Indonesia by @robi_baker

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2 months ago

Heart shaped Palmiers 🩷

We dipped our heart palmiers in @valrhona Raspberry Inspiration, an extraordinary, all natural fruit couverture made with pure cocoa butter and real dehydrated fruit.

It delivers a sharp, sun ripened berry acidity that bursts on your palate, cutting straight through the deep caramelized butter of the puff pastry.

There’s a reason palmiers are everyone’s ultimate obsession, and we’re taking them to a whole new level.

You can learn this exact creation in our newly launched 2 day Puff Pastry Class this September 19th.

Over two hands on days, you’ll master this palmier alongside other iconic creations including the King’s Pie (Galette des Rois), apple turnovers, and silky egg tarts.

DM for more infos and sign up x

#kingspie #appleturnover #palmiers #heartpalmiers #puffpastry taken in Bali, Indonesia by @robi_baker

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2 months ago

The chocolate Brioche

We’re transforming buttery, fluted Kugelhopf Brioche by dipping them in a molten glaze of @valrhona 64% Manjari dark bittersweet chocolate.

This unique, rare, single origin chocolate, sourced from Madagascar, is famous for its bright, tangy, and fruity notes.

The zesty red fruit flavor of Manjari chocolate is key for this brioche. It provides an acidic punch that cuts right through the rich, heavy, and buttery dough.

#manjarichocolate #kugelhopf #chocolatebrioche #brioche #kugelhopfmold taken in Bali, Indonesia by @robi_baker

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2 months ago

Student Sundays 🍞 the unfiltered end of week edition

This is what the last few hours of our 5 Day Beginner Training actually look like:

packing up starters, finishing the final bakes, testing those last croissants with @robi_baker, filming a few very honest student thoughts and, of course, taking the obligatory proud photo behind the buffet.

Five days of baking later, the table is filled with their creations: vanilla flan, almond croissants, pretzels, sourdoughs and plenty of new skills to take home.

If you’ve been thinking about getting into bread & viennoiserie, our next 5 Day monthly Beginner Class starts September 3. No professional background needed, just come ready to learn and bake.

#learntobake #bakingclassbali #almondcroissant #vanillaflan #bagels taken in Bali, Indonesia by @robi_baker

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2 months ago

A baguette, but not as you know it.

This aromatic baguette begins as a classic artisan loaf before being transformed with olives, feta & herbs folded directly into the shaping process.

The result is a crisp golden crust, an open crumb infused with bursting flavor and a baguette that’s as beautiful to cut into as it is to eat.

At Bali Baking Institute, we like exploring what happens when you take a traditional foundation and give it a creative twist.

Different fillings and shaping techniques can completely change the final loaf, all while the fundamentals of fermentation, dough development and handling remain at the heart of it.

We feature this aromatic baguette in various flavors in our monthly 5 Day Beginner Training, designed to show that bread is also about learning how to make them your own.

#bakingclass #baguette #baguettebaking #bakinginbali #aromaticbaguette taken in Bali, Indonesia by @robi_baker

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2 months ago