Specially created for Jakarta Dessert Week 2026 – only available 1 - 20 September. Croissant ice cream with honeycomb crumbs, coated in Valrhona dulcey, sandwiched between two fudgy chocolate brownies.

Croissant filled with corned beef, cheddar cheese, dijon mustard, LIT special sauce, gherkin pickles, and jalapeño

Classic butter croissant, made with French butter

Classic chocolate croissant with 2 dark chocolate batons, modern-laminated, Ritz Paris style.

Modern laminated croissant filled with vanilla custard and chocolate chips

Our buttery croissant dough rolled in caster sugar, topped with flaky seasalt

Twice-baked croissant filled with almond frangipane and toasted almond on top

Croissant dough, cinnamon butter sugar spread, covered in cinnamon sugar

Twisted croissant with Nutella and toasted hazelnut

Peanuts

Classic butter croissant filled with folded ham and cheese

Pork

Croissant filled with bakkwa (Chinese pork jerky), cheese, spring onions, and LIT's special blend sauce

Pork

Modern-laminated croissant filled with creamed tuna+corn filling and cheese

Croissant filled with garlic butter, parmesan cheese, and topped with Maldon seasalt and fresh parsley

Twice-baked croissant filled with pistachio frangipane and raspberry jam, topped with raspberry ganache, pistachio powder, and freeze-dried raspberries.

Twice-baked pain au chocolat, coconut-almond frangipane, seasonal homemade jam, coconut flakes, drizzle of melted dark chocolate

Chocolate puff pastry filled with Valrhona Guanaja chocolate custard, glazed with dark chocolate, and finished with a touch of Maldon sea salt.

Flakey croissant dough filled with silky and buttery Madagascar vanilla crème pâtissière

Butter croissant filled with baked AOP brie de meaux Rouzarie, homemade apricot jam, honey, walnuts

Soft, buttery brioche with Isigny French butter tucked in the middle. Made with croissant dough offcuts.

Salted brioche roll with beef floss and housemade mayonnaise

Carrot cake with cream cheese frosting and caramelized maple walnuts

Peanuts

Classic New York cheesecake topped with vanilla cream and housemade raspberry jam

Housemade ladyfinger soaked in espresso, mascarpone, topped with chocolate dusting

Our classic French quiche made with pork ham, caramelized onions, and cheese.

Gluten-free almond dacquoise, lightened mascarpone cream, fresh strawberries, strawberry jam, and pistachio.

Gluten free

Sweet pastry tart filled with raspberry jam, vanilla custard, fresh cream, and topped with mixed berries (blueberries, strawberries, and raspberries)

Rich chocolate cake with 70% dark chocolate ganache, chocolate cremeux, coated with dark chocolate buttercream

Croissants with vanilla custard and chocolate chips, served with vanilla ice cream and salted caramel drizzle on top

Dine In Only

Lemon almond pound cake topped with lemon icing

Our classic marble cake – swirled buttery vanilla and chocolate pound cake

Our signature financier with almond, made with French butter.

Our signature financier with blueberries, made with French butter.

Our signature financier with raspberries, made with French butter.

Classic thin chewy chocolate chip made with Valrhona Manjari chocolate