rose bakery is one of hubs & my favorite places to eat on a sunday morning in paris. they’ve got three locations now: one in montmartre (9ème), one in the marais (3ème), and one in the bastille (11ème). but, i’ve only ever been to the marais location because it’s a convenient 20 minute walk from where we usually stay.
a clean, well-lighted and no frills sort of place, it’s run by a half british, half french couple. the food is mostly british (or possibly american) inspired. think muffins, scones, carrot cake, granola, quiches, roasted vegetables, whole grain salads, fresh fruits, etc. really hearty things made with all organic ingredients–some of which are vegan. what’s on tap changes based on what’s fresh in the market. and everything has got that homemade quality.
after spending a week in france, the food at rose bakery is a welcome change from the usual croissant or ham/cheese based meal i down for breakfast when in paris.
i liked the food at rose bakery so much that i bought their book. as a new yorker, i found the food familiar and comforting — nothing i haven’t seen individually before. the closest comparison in nyc would probably be the salad bar at city bakery or maybe dean & deluca. that said, the food at rose bakery is extremely well executed and the selection terrific; in nyc, you might have to go to several places to assemble everything that they’ve got under one roof. i found it interesting that inside the book, rose carrarini (one of the owners) talks about how a lot of their food seemed quite unusual to their french customer base. for example, the idea of baking vegetables inside a cake (carrot cake) just seemed odd to the french.
the location at the marais has a take-out counter and some seating on a first come first serve basis. i’d go early to beat the lines. there’s usually a 20 minute queue around noon when we leave.
Montmartre: 46 rue des Martyrs, Paris 9ème
Marais: 30 rue Debelleyme, Paris 3ème
Bastille: Galerie Maison Rouge,10 bd. de la Bastille, Paris 11ème
so the first recipe i tested out once i cracked opened the spine of their book was the ginger cookie. in the adapted recipe below, i have kept the ingredients mostly the same but have modified the instructions — so that it conforms with classic technique i learned in pastry school. it turns out a fantastic little cookie that’s chewy, crisp and has a delightful ginger flavour!
Ginger Cookies from Rose Bakery
(makes about 6 dozen 2″ diameter cookies)
|Fresh Ginger Root||2 inch piece, finely grated|
|Baking Soda||1 ½ tbsp|
- Pre-heat oven to 350º F. Line 3 baking sheets with parchment paper and set aside.
- In the bowl of your stand-mixer fitted with the paddle attachment, cream butter until light and creamy.
- Add in the sugar and continue to beat until fluffy.
- Next, add in ginger root and nutmeg.
- Turn the mixer down to lowest speed and add in flour and baking soda.
- Finally, warm the golden syrup and molasses in a small sauce pan, and then pour into the flour mixture.
- Use a 1.5″ diameter ice cream scooper to drop the cookies onto the baking sheets about 1.5″ apart.
- Bake for 10 minutes. Cool on a rack.