I studied at the Culinary Institute of America — one of the world's top culinary schools — and spent my early years in the kitchens of Eric Kayser and Ladurée. My love for bread started there.
When I came back to Indonesia, I tried selling roti manis, then shifted to croissants because the market responded. But one question never left me: how do you put truly good bread into every Indonesian home — not just on café tables or in premium stores?
That's why BECCA exists. Not to impress. But to show up — every day, on the family table, in every home across Indonesia. We want to be that brand — but with quality we never compromise.