Preparing an order
Michael leading the tour
Sampling appetizers as we were guided around the facility, it was easy to make the connection between high-quality ingredients/preparation and an impressive product. Michael explained details about their kitchen that I hadn’t ever considered, like a separate refrigerated area for cutting meat, in addition to their regular refrigeration rooms. The attention to detail came through in the food we tried. Each flavor combination was complex, yet built with sensitivity and whimsy.
Bloody Mary Shots with poached Gulf shrimp and pickled beans. I was craving a full-size version from the first taste of a green bean. Shrimp was plump and firm and bloody mary proportions were right on.
Everything Bagel Gravlax with red onions, lemon pearls, creme fraiche, frisee on a bagel crisp. This was my favorite flavor combination of the entire visit – the little bundle melted when I took a bite.
Sweet Potato Corned Beef Hash in a bacon cup. Sweet and savory, it would even make a great brunch dessert.
Asian Tuna Tartare in a miso sesame cup with siracha aioli, wasabi greens, and soy pearls. The sweet sesame cup was a perfect contrast to the cold tuna. A mild slight spice from siracha and wasabi brought all elements together.
What a gorgeous pastry basket. I sampled the lemon blueberry scone, cinnamon bun, and sweet potato biscuit, covering the latter two in lavender butter. I may have also eaten a spoonful of straight lavender butter…
After the tour we sat down to drinks including mimosas and coffee and Chef Phyllis Kaplowitz brought us an amuse ‘Bite Size’ Waffle Egg Sandwich:
Quail egg, turkey sausage, tomato jelly, camembert
Then (no, we’re not done yet!) we were treated to a beautiful buffet, featuring three types of quiches, beet ravioli and greens with oranges (this was my favorite), and challah french toast:
Michael Baker began Bakers’ Best 28 years ago, opening a Newton store and restaurant. Michael explained that he started the company with a simple goal – to provide a delicious, real-meat turkey sandwich. They’ve since expanded to over 100 employees and close to the same number of deliveries each day.
Bakers’ Best recently made the decision to close their Newton restaurant and focus solely on catering. I wasn’t able to visit their store location before it closed, but, after tasting so many amazing (and inventive) dishes, I look forward to attending any event catered by Bakers’ Best.
It’s refreshing to see a local business remaining true to its original mission of providing high-quality food after more than a quarter of a decade.
Thank you to Michael Baker and Bakers’ Best, Adam Klein and Erin Callanan of Callanan & Klein Communications, and Boston Brunchers for hosting and providing this complimentary – informative and delicious! – event.