ORITO’s Next Era Is Bold, But Never Loud
Step into ORITO this month and you’ll taste more than just pastry — you’ll taste evolution. The beloved French-style bakery is levelling up with the launch of 12 unapologetically indulgent creations, each built on classic technique, French precision, and a deep-rooted belief in doing things right. This new collection isn’t about reinvention for the sake of trend. It’s about pushing forward without ever losing grip on what made people fall in love with ORITO in the first place: damn good pastry with no fluff, no shortcuts, and no compromise.
The line-up reads like a love letter to flavour: the nostalgic Saint Honoré reimagined in a flan format, a ridiculously smooth Chocolate Hazelnut Flan, Pistachio Flan, Mixed Berries Flan, Pistachio Raspberry Doughnut, Rocher Doughnut, and a French Egg Tart so silky it might make you pause mid-bite. Every piece is made from scratch, always fresh, never reheated — because that’s just how they roll.
ORITO didn’t emerge from a place of comfort. When the world slowed in 2020, this bakery opened its doors in Sri Hartamas, betting on the idea that people still needed comfort food — but elevated. And they were right. Fast-forward to 2023, and they expanded to TTDI with a full-fledged café, bringing with it more than pastries — they brought a sense of place. Most recently, they planted roots at ISETAN KLCC with a kiosk tailored for quick grabs that don’t sacrifice quality. Steady, considered growth — that’s been the rhythm from day one.
“I’m not a big talker — I let the food speak. At ORITO, everything on the menu is something I’d proudly eat myself. We make everything from scratch, with no shortcuts and no fluff — just good, honest food made the way it should be. This new pastry collection marks a new chapter in ORITO’s journey — from a small pastry café to a lifestyle space where people can gather, share good food, and make meaningful memories. Whether it’s a hot meal or a pastry, every item is prepared fresh, flavourful, and never reheated. The Paris Brest, with its round shape, reminds us of our journey coming full circle — from our roots in pastry to where we are today. At ORITO, no food is just served — we share our story,” says Justin Tang, Founder of ORITO.
Justin’s story doesn’t follow a predictable script. A chemical engineering grad turned culinary maverick, he packed his bags for Paris and earned the coveted Grand Diplôme from Le Cordon Bleu — mastering both French cuisine and pastry. Six years immersed in France didn’t just sharpen his technique; it gave him a cultural blueprint for what ORITO would become: a place where craft matters, ingredients are respected, and flavour is never an afterthought.
As part of the latest rollout, ORITO is taking the spotlight at the Salon Du Pain exhibition at ISETAN Lot 10, running from 21 May to 8 June. It’s a celebration of serious baking, and ORITO’s in excellent company — repping Malaysia alongside favourites like Kenny Hills Bakers, Universal Bakehouse, and BASK.Malaysia. Expect to sample their new icons, including the Pistachio Flan that’s already stirring quiet cult status.
At its core, ORITO doesn’t shout. It doesn’t chase clout. But it does know how to deliver a perfectly balanced doughnut with a crisp edge and a generous heart. And in today’s scene, that’s a rare kind of flex.
