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Specialist stores ‘In 1995, during our years spent travelling and training, we realised how multifaceted our profession can be. Bread and patisserie don’t have a long tradition there. The locals only began to produce baked goods like these when US soldiers requested them after the Second World War. In the last few decades, many new companies were created that provide a per- fect imitation of European specialities and patisseries. In Hiratsuka, located south of Tokyo, there’s a ‘Konditorei Bachmann’ that looks like a branch of our family business. The owner Hiroshi Watanabe trained in the Richemont Craft School in Lucerne 30 years earlier with the aimof opening a European bakery in Japan. He was a big fan of Confiserie Bachmann and created a carbon copy of the brand in his home country. From the pink colour and the lettering through to the interior, it closely resembles our parents’ former local bakery. However, they only became aware of it when acquaintances congratu- lated them on their Japan ‘branch’ after spotting it during a trip there. Our father Raymond and the owner Hiroshi started a dialogue that led to us working in the ‘Konditorei Bachmann’ in Hiratsuka during our travels in Japan. It was an unforgettable experience! During this trip, we visited over 40 Japanese patisseries and even worked in a few of them. We witnessed the Japanese patissiers’ enthusiasm, dedication, methodical, hard work and commitment to the highest quality. Even if this trip was over 25 years ago, the inspiration we took from this foreign yet familiar world has stayed with us to this day.’ Our ‘branch’ in Japan 1 In Japan, Raphael and Matthias Bachmann not only became acquainted with the unique features of the local art of confectionery – they also discovered a deceptively real-looking ‘branch’ of their family business. ‘Specialist store’ in Japan: www.confiserie.ch/japan 99