One of my first Christmas presents that I can remember, was an easy bake oven. I
loved it! My Mom and I would create tasty treats with it. From this age I knew that I
wanted to be an artist. I decided that pastry would be my medium.
loved it! My Mom and I would create tasty treats with it. From this age I knew that I
wanted to be an artist. I decided that pastry would be my medium.
Once I was married and started a family, I decided to follow my dream of opening
my own business. In 2000, Rachel's Pastries was created as a way for me to fulfill
that dream of running and owning my own business.
my own business. In 2000, Rachel's Pastries was created as a way for me to fulfill
that dream of running and owning my own business.
I specialize in unusual requests. I sculpt exquisite cakes, design custom cookie
cutters and cookies, and create delicious pastries. I search far and wide for the
best ingredients for my quality products. Sweets really are my passion.
cutters and cookies, and create delicious pastries. I search far and wide for the
best ingredients for my quality products. Sweets really are my passion.
My first cake I decorated was a Ben & Jerry's Ice Cream cake. Working there was the
greatest high school job anyone could have ever imagined. After the shop closed, I
started working at David's Restaurant in Stamford, Connecticut. I loved the
restaurant life. I studied for six years at Johnson & Wales University where I
received a Bachelor of Arts in Culinary Arts and a Bachelor of Arts in Pastry Arts.
greatest high school job anyone could have ever imagined. After the shop closed, I
started working at David's Restaurant in Stamford, Connecticut. I loved the
restaurant life. I studied for six years at Johnson & Wales University where I
received a Bachelor of Arts in Culinary Arts and a Bachelor of Arts in Pastry Arts.
I worked all through college at various shops and restaurants throughout Rhode
Island and Connecticut. Among those were Scialo Brother's Bakery on Federal Hill,
three of Walter Potenza's restaurants (La Locanda Del Coccio, A Pranzo, and The
Sunflower Cafe), The Cobb's Mill Inn in Weston, Connecticut, and finally the
Parkside Bistro on South Main Street in Providence. I fined tuned my skills in each
of them.
Island and Connecticut. Among those were Scialo Brother's Bakery on Federal Hill,
three of Walter Potenza's restaurants (La Locanda Del Coccio, A Pranzo, and The
Sunflower Cafe), The Cobb's Mill Inn in Weston, Connecticut, and finally the
Parkside Bistro on South Main Street in Providence. I fined tuned my skills in each
of them.
I finally decided to continue my education in Europe. I left for Luzern, Switzerland to
study chocolates and pastry arts at Bacchman Confisseurie. When I returned from
Switzerland, I was hired as the Head Pastry Chef for The Gatehouse Restaurant, a
four star restaurant and catering company.
study chocolates and pastry arts at Bacchman Confisseurie. When I returned from
Switzerland, I was hired as the Head Pastry Chef for The Gatehouse Restaurant, a
four star restaurant and catering company.
| Rachel Marchetti Executive Pastry Chef & Owner of Rachel's Pastries |