photograph and copyright manfredi bellati
New York: Dover Street Market New york – Rose Bakery – It’s Tea Time. The location is the fabulous concept store Dover Street Market created by Rei Kawakubo
“I wanted to create a kind of market where various creators from various fields gather together and encounter each other in an ongoing atmosphere of beautiful chaos: the mixing up and coming together of different kindred souls who all share a strong personal vision.”
The venue is the RoseBakery inside Dover Street Market New York, the first American franchise for Rose Carrarini. The English chef and her French husband Jean Charles started their bakery in Paris in 2002 and since then have expanded not only in Paris but also inside the Dover Street’s London, Tokyo and New York locations. The bakery is open for breakfast, lunch and tea; pastries, cakes and bread are also available for take out.
“We wanted to create a place where people felt at home, somewhere that people came back to often and the quality of the food shone.” – Rose Carrarini.
DSMNY – Rose Bakery. On a cold grey and rainy Saturday afternoon, what could revive Contessanally, an "Englishwoman in New York", more than a cup of tea and a delicious serving of Scones with Clotted Cream and the most delicious Strawberry Jam, which I’m told, will be available for purchase soon. After a revitalizing tea a tour around the market is stimulating. Check out the best picked selection of clothes and accessories; Commes des Garcons, Prada, J.W. Anderson, Simone Rocha, Azzedine Alaia, Thome Browne and many more of the style-setting designers.
DSMNY – Rose Bakery. Rose is well known for her Carrot Cake, below is her recipe from her book for Phaidon Press Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery by Rose Carrarini and Toby Glanville.
Rose's Carrot Cake
unsalted butter, for greasing
225g caster sugar
300ml sunflower oil
9 medium carrots, finely grated
300g plain flour, sifted
1 tsp ground cinnamon, 1 rounded tsp baking powder, 1/2 tsp bicarbonate of soda, 1/2 tsp salt
150g finely chopped walnuts
for the icing
125g unsalted butter, softened
250g cream cheese
1/2 tsp natural vanilla extract
50-75g icing sugar
Preheat the oven to 180C/gas 4. Butter a 23cm cake tin and line the base with parchment. Beat the eggs and caster sugar until light and fluffy. Pour in the oil and beat for a few more minutes. Fold in the carrots then the flour, cinnamon, baking powder, bicarbonate of soda and salt. Fold in the walnuts. Pour the mixture into the tin and bake for about 45 minutes or until a knife inserted in the center comes out clean. Cool the cake in the tin before taking it out. To make the icing, beat the butter with the cream cheese and add the vanilla extract and icing sugar. Ice when the cake is cool.
Rose Bakery - Fresh Carrot, Apple, Ginger Juice
Dover Street Market – My Energy Comes From Freedom