ORITO Unveils 12 New French-Inspired Pastries: A Golden Era of Artisanal Baking in Kuala Lumpur

In the fast-evolving world of cafés and patisseries, it’s rare to find one that stays rooted in sincerity while steadily reaching for the stars. ORITO, the French-inspired artisanal bakery that first won over hearts with its honest, scratch-made pastries in 2020, is doing just that — and more.

From its first outlet in Plaza Damas, opened in the midst of a global pandemic, to its expansion into a full-fledged café in TTDI and now a kiosk in ISETAN KLCC, ORITO has grown not through grand gestures or viral stunts, but through what it does best: making good food with heart. The bakery’s latest offering — a curated selection of 12 new pastries — reflects this same philosophy: a deep respect for classic French technique, an obsession with quality ingredients, and a refusal to take shortcuts.

Among the highlights of this new chapter are the elegant, custardy flans: a bold Saint Honoré in flan form, a glossy Chocolate Hazelnut Flan, a vibrant Pistachio Flan, and a Mixed Berries Flan that sings with natural sweetness. There are doughnuts too — a rich, nutty Rocher Doughnut and a Pistachio Raspberry Doughnut that balances sharp berry acidity with nutty depth — all presented with ORITO’s signature understated finesse. Then there’s the French Egg Tart: silky, luxurious, and unapologetically rich, it distills the bakery’s ethos in a single, golden bite.

But ORITO is more than the sum of its pastries. It is a reflection of founder Justin Tang’s journey — one that took him from the field of chemical engineering to the heart of Paris, where he earned the prestigious Grand Diplôme from Le Cordon Bleu in both cuisine and pâtisserie. Over six transformative years in France, Tang honed his craft, immersed himself in local culinary culture, and shaped the minimalist, no-fluff approach that would become ORITO’s identity.

“I’m not a big talker — I let the food speak,” says Tang with disarming candour. “At ORITO, everything on the menu is something I’d proudly eat myself. We make everything from scratch, with no shortcuts. The Paris Brest, for instance — its round shape reminds me of how this journey has come full circle.”

Indeed, ORITO’s evolution has been both organic and intentional. Each new outlet is designed with purpose — whether it’s the serene community vibe of the TTDI café or the convenience of the ISETAN KLCC kiosk, which brings ORITO’s signature bakes to city-goers in motion. Even in its growth, ORITO stays grounded: every item is still made fresh, never reheated, and prepared with the same care as it was in the early days.

In recognition of its artisanal roots and growing influence, ORITO was recently invited to participate in the Salon Du Pain exhibition, held at ISETAN Lot 10 from 21st May to 8th June. There, ORITO’s pastries are featured alongside esteemed names like Kenny Hills Bakers, Universal Bakehouse, and BASK.Malaysia — a proud moment that cements its status as a key player in Malaysia’s premium bakery scene. Visitors to the exhibition can savour ORITO’s most talked-about creation — the Pistachio Flan — and explore the full range of handcrafted delights from the new collection.

At its core, ORITO is more than a place to pick up a croissant or sip a latte. It’s a lifestyle destination — one where people can come together, gather around meaningful food, and create golden moments. The name itself, drawn from the Spanish word orito, meaning “little golden treats,” is a fitting tribute to the quiet joy found in a well-made pastry, a warm conversation, or a quiet morning with a cup of coffee and something sweet.

As ORITO steps confidently into its next phase, it remains committed to the values that built its reputation: craftsmanship, honesty, and the belief that food — when made with care — can connect people in ways that words sometimes cannot.