From the moment KNOTS (Knothing New) swings open its door at 7 AM, the rush begins. By peak brunch hour, it’s a full-blown scene. Located in East Kemang, one can see a yoga mat-toting group queuing for a quick pastry fix after their session, while in another corner, a brigade of laptop-wielding diners tear into their warm croissants over afternoon meetings. Near the entrance, newcomers pull out their phones to capture the hyper-realistic pastry and viennoiserie installations, where they are displayed like artworks around a raw concrete pillar like the undisputed centrepiece of the space.
Since opening last month, this has been the daily occurrence for Union Group’s latest establishment. The interiors—designed by Bitte Design Studio—exude an industrial coolness with grey tones, steel tables, and leather seats with an overall raw concrete edge. But in a place this busy, even an attractive setting can easily fade into the background, putting back the focus on Knots and its offerings.
Put into motion by Riesky Vernandes, Charina Prinandita and Michael Crisyanto (who are also founders of the highly popular Eatlah), Knots debuted last year at Brightspot Market with a single menu item: Basque Cheesecake. It was a happy accident for Riesky—Knots’ Chief Croissant Officer—who originally baked it for his in-laws, only for them to find it too lumer, or melted, for their liking. But this very quality was what attracted the younger, enthused audience, leading them to churn out 15 trays every day—it eventually became its own thing.
But today, Knots is far more than just its cheesecake. A flip through the menu designed like its own chaptered book, one would find offerings from the classic and unique viennoiseries, various sweet cake creations, to indulgent hot food (like their off-the-menu noodle kimchi egg toss—a hangover dish, they call it), for those who come with an empty stomach. But it’s fair to say that Knots is doubly proud of their croissants, which they set to make 350 pieces each day.
Here, every roll sticks to a meticulous three-day process, allowing the dough to develop its airy layers and satisfyingly crisp crust. A key ingredient is the use of Normandy butter for lamination, giving the croissants a rich, creamy aroma with a faint taste of hazelnuts. One of Knots’ most whimsical creations? A croissant tied like a bow—each delicate tear jutting out generous silky hazelnut cream and velvety custard.
To complement their iced white and matcha brews, there are also sweet cakes, financiers and entremets crafted by Chief Pastry Officer, Letare Siregar. Their famed Basque Cheesecake is, of course, on the menu, boasting that molten center and creamy filling, also available in Valrhona chocolate, matcha, and brûlée variations. Another highlight is Cherry On Top, Knots’ playful take on the classic Black Forest cake. Crowned with a Fabbri Amarena cherry, this dessert is a nostalgic nod to the carefree joy of an 8-year-old’s birthday party—when life was simple, sweet, and everything was, quite literally, a cherry on top.
Gathered from the enthusiasm, Knots seems to deliver just what’s needed to be everyone’s sweet excuse—whether it’s a midday escape from work with peers, a quiet solo indulgence, or taking a piece (or two) to go to enjoy it in the comfort of one’s home. Because, why knot?