¡°I am not very fond of sugar and sweet things, and yet I became a pastry chef.¡± The story of British p?tissi¨¨re Rose Carrarini, whose quote adorns the wall in the growing number of cafe-bakeries that bear her name, is an eye-opener on many levels.
It¡¯s not just that the cofounder of Rose Bakery is now famous for a talent she never realized she had. Nor that she has progressed from a hole-in-the-wall sandwich shop in London to becoming a surprising hit in Paris, and now the figurehead of a growing chain of chic-casual eateries in the fashion centers of Europe and East Asia.
Carrarini¡¯s real accomplishment is that she is silencing the naysayers ¡ª and there are as many in Japan as in France ¡ª who still believe there¡¯s nothing worth eating north of the English Channel, especially when it comes to cakes and dessert. If you¡¯re still not convinced, drop into one of the three Tokyo branches of Rose Bakery.
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