Tibetan with a Western twist: A baker's story (2)

The handmade black barley ice cream in the Accordian Tibetan-style Bakery in Lhasa, Southwestern China’s Tibet autonomous region.[Photo/Xinhua]

At that time, the concept of a bakery was not popular in Tibet. Pasang thought of an idea to combine black barley, which is a traditional food source in his hometown, and Western cooking techniques.

For those who have a will, there is a way. In 2007, Pasang started Western desserts culinary training sessions in Chengdu, Sichuan province. Two years later, the couple opened their first bakery and called it "Accordion", which is his wife’s occupation, a senior accordionist. Coincidentally, the bakery opened on the day their daughter was born, which has given Pasang all the confidence he needs to carry on in his career.