My two most treasured Christmas presents from my childhood were a set of art supplies and an easy bake oven. I adored them! I would draw for hours on end & paint hundreds of pictures using the paints. I just loved any activity I could make a mess with. My mom & I would create tasty treats with the easy bake oven. And, because it was an activity I could make a mess with at the same time, it was an instant hit. From that young age I knew that I wanted to be an artist. I decided that sugar would be my medium.
The first real job I had was at a Ben & Jerry’s Ice Cream Shop. It was the greatest high school job anyone could have imagined. This was where I started to learn how to decorate a cake. After the shop closed, I started working at David’s Restaurant in Stamford, Connecticut. I quickly grew fond of the restaurant life. This inspired me to study for five & a half years at Johnson & Wales University where I received a Bachelor of Arts in Culinary and a Bachelor of Arts in Pastry.
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.
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 based in Rhode Island. Once I was married and started a family, I decided to follow my dream of opening my own business.
In 2000, I decided to fulfill my dream of running and owning my own business. In 2015, what started as Rachel’s Pastries evolved into Rachel’s Sugar Shop. Only now, I’m not just making pastries. I’m making *All Things Sweet*. I specialize in unusual requests. I sculpt exquisite cakes, design custom cookies, and create delicious pastries. I search far and wide for the best ingredients for my quality products. Sugar really is my passion.
Tuesday to Thursday – Open by Appointment
Friday & Saturday – Open for Order Pickups
Sunday & Monday – Closed
Consultations – By Appointment