Some time ago, we had a chance to take a special visit to Khas Rotiselai to chat with one of the owners Batsheba Satyaalangghya. On this special occasion, we talked about how Khas Rotiselai was formed, the concept of the conscious organic kitchen, and how they contribute to society.

Q: For the first introduction, can you share your background?
A: My name is Batsheba Satyaalangghya, I was born and grew up in Jakarta. This is my 22nd year in Bandung. If you count that, I went to Bandung in 2000 to study at the Faculty of Fine Art ITB, majoring in Ceramics Art back then. After graduating, I first opened the business in 2005, it was a ceramics studio. Then, I went to Europe for 4 years to do Master Post Graduate, majoring in Fashion Bussiness, and then came back working in my ceramic studio that I built several years before I went to Madrid, but slowly in 2014, I started to open Khas Rotiselai in Dago, next to Warung Laos. There was a small house there that year, and that year it was not yet a trend to build a coffee shop or a place to eat. I thought it was suitable to open a bakery because at that time I already made bread. I already had an organic bakery market at that time, and yes it still runs to this day.

Q : Your background is in the Department of Ceramics, so what leads you to open Khas Rotiselai?
A : Since childhood, I have had an interest in cooking. Every time I visit a relative’s house, I am always interested in the kitchen. I like to see what they’re making, so sometimes I ask for the recipe. In my opinion, food should be made by hand, made at home because humans naturally can cook, only their skills are different. Next, while I lived in Madrid for 4 years. I understand more and more that in every house I visit they have the same food but with a different taste. Well, after returning home I concluded that yes, there is no food that is lacking or that is not delicious. But more than that, each person or house has its own needs and influences in cooking.

The baking situation at Khas Rotiselai

Q: How did you start with Khas Rotiselai? Then why did you choose the organic market segment?
A: We started in 2014, it just so happened that the momentum was right, so it wasn’t something that had been planned long ago. As for why we chose organic, for me personally at first I just wanted to be responsible for myself regarding what food I eat, but over time it turned into a broader sense of responsibility. Because food is very influential on health, for example, everyone thinks it’s normal, only for women, especially for me because I have a lineage of hormonal imbalance which also affects our hormones. Actually, it’s really standard, yes, flavor enhancers and artificial sweeteners, but in the long run, it can be very damaging. Because I already know that wisdom, I feel responsible for what I make and what I sell.

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Q: If you look at the Instagram bio, Khas Rotiselai claims that it is a “Conscious Organic Kitchen”. What does it mean? Can you explain that to us so people can understand and what do you want to convey to the people of Bandung about this?
A : Conscious Organic Kitchen, so we want to live and make a dish where all the ingredients we know come from and how the process is, so we can be sure that the food we serve is good for those who enjoy it. The point is we are aware of what we serve. Incidentally, my partner here also lived in Japan for 5 years, he was working in a restaurant as a cook. So we combined the two stories of our lives in Japan and Spain. We consciously judge a meal from the perspective of the two countries and we combine them all. We believe that our life must have a function and be useful in society. So we fulfill that function by providing the wisdom we have about food. We really think about what food comes out of our kitchen, so that the food doesn’t have a bad effect in the long run.

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