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.

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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 6 194 "The famous story in our family is about the time I was asked to write an essay about what my parents did for elementary school," shares Schuyler. "I think I was in first grade. I wrote that my mom stayed at home with us. My teacher gave me a strange look and shared it with my mom, who found it hilarious. She would get up at 2:00 am to go to the bakery and start the day's work. Then she would come back home to get us ready for school. I had no idea that she did this. I just thought she was asleep like us!" Both Schuyler and Emilie joined the Quebrada team after college. "We are third generation bakers. Our grandfather, my mom's dad, owned a German bakery in Pennsylvania, which my uncle took over. A lot of our recipes are inspired from his baking." As for their personal holiday traditions, both siblings said the same thing. "We are so wiped out by the time that Thanksgiving dinner or Christmas rolls around that we typically 'steal' a pie or bûche de Noël for the holiday table." The holidays are a crazy time at Quebrada. Orders for pies and cookies are nonstop. "Shortbread cookies in different shapes are prob- ably the favorite. Chocolate chip cookies and snickerdoodles are prob- ably a good second and third," shares Schuyler. As for his favorite cookie, it is the traditional chocolate chip cookie. Emilie's, interestingly enough, is the reverse chip cookie, which is a chocolate butter cookie with white chocolate chips and walnuts. "We provide pies for the Christmas season as well. One of the most popular is a spinach, herb, and ricotta pie for Christmas morning." As for Wetherbee's personal holiday favorite, it is the traditional pumpkin pie. Her cookie choice is a ginger cookie with strong chunks of crystalized ginger. Quebrada Baking Company T Kay, Emilie, and Schuyler Wiggin Similar to Aylward, Kay Wiggin is a professionally-trained baker who trained in Cambridge and Harvard Square. She opened her first bakery in Arlington in 1978, and has added on the locations in Wellesley and Belmont. It is now a family-run business with her daughter, Emilie, and her son, Schuyler, working and running the different stores with her. However, the family business wasn't always a family business so to speak … it was more like a secret. Serves 4 QUEBRADA'S HANUKKAH/CHRISTMAS MORNING CHALLAH FRENCH TOAST 6 large eggs ½ tsp. ground cinnamon Quebrada Challah Bread Pinch of ground nutmeg (about half a loaf) cut into 4 Tbsp. unsalted butter eight one-inch slices 4 Tbsp. vegetable oil 1½ cups heavy cream, Pure Vermont maple syrup, half-and-half, or milk for serving 2 Tbsp. pure vanilla extract n Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside. n Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more. n Heat 2 tbsp. butter and 2 tbsp. vegetable oil in a skillet over medium heat. Fry the bread slices until golden brown, roughly 2 to 3 minutes per side. n Serve with maple syrup. "third generation bakers" food & wine n SUGAR WELLESLEY www.sugarwellesley.com n SUSU BAKERY BOUTIQUE AND CAFE 575 Washington Street, Wellesley www.susubakery.com n BUSHEL + CRUMB www.bushelandcrumb.com n QUEBRADA 272 Washington Street, Wellesley www.quebradabakingco.com For more information: L E P H O T O G R A P H Y / D R E A M S T I M E . C O M

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