WellesleyWeston Magazine

WINTER 2015-2016

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/596643

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188 W e l l e s l e y W e s t o n M a g a z i n e | w i i n t e r 2 0 1 5 / 2 0 1 6 deck the halls, pick out the tree, buy the presents; and order your cookies, pies, and cakes for holiday entertaining from your local bakers. We spoke with Kelly Meraw from sugar Wellesley, Susu Aylward from Susu's Bakery Boutique & Cafe, the Wiggin family from Quebrada, and Lauren Wetherbee from Bushel + Crumb about their backgrounds, passion for baking, and what the holiday sea- son means to them and their business. sugar Wellesley T Kelly Meraw Kelly Meraw's cakes make the birthday girl or boy gasp with joy. Typically a few layers tall, her cakes are intricately deco- rated with whatever the birthday child has requested — a uni- corn with a rainbow mane, a minecraft theme, or the ever popular Frozen theme. And oftentimes, there are a few sighs to follow when the cake is cut open to show that the layers are actually different colors to match the colors of the frosting. "People ask me where I trained and if I have an art background. Would you believe that I learned to do this through YouTube videos? I am a self-taught baker." Meraw's professional training has been far from any kitchen. She is an opera singer and sang in Canada, where she is from originally. Her husband, a fellow Canadian opera singer, is now the head of the undergraduate opera department at the New England Conservatory in Boston. "Once I had children, I decided that the life of opera was no longer appropriate for me with all of the travel that it entailed… Instead, I decided to turn my hobby into my profession. I was inspired by a number of bloggers including The Pioneer Woman and Bakerella. I read their blogs, watched their tutorials, and practiced!" M E D I A B A K E R Y cooking entertaining spirits recipes open house wine cellar hors d ' oeuvres How Sweet It Is Local Bakers Share Their Holiday Secrets N A Z S I O S H A N S I writer food & wine

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