What's a little brunch before watching the Academy Awards? A group of Boston Brunchers visited the catering machine known as Bakers' Best, a catering company located in Needham. Michael Baker, founder and owner, started his business due to a poorly constructed turkey sandwich eaten during a business trip. That was 28 years ago.
Today, Bakers' Best focuses it's business on corporate accounts, special events, charities, and schools. The company has nearly 120 employees; the hallmark of the culture is their people. Many employees stay with the company for five, ten, or even 15 years. Diane Wilson, director of sales, leads a team of 13 who work seven days a week. During the brunch, a sales member was at her desk taking orders. In the catering world, work never sleeps.
Chef Phyllis Kaplowitz (graduate of Johnson & Wales who cooked at the James Beard House and member of Les Dames d'Escoffier)
and her culinary team prepared a feast with beverages, passed appetizers, amuse, and buffet. As we toured the office, kitchen, storage, and delivery areas, Michael explained each area's role. The entire place was humming with activity; Bakers' makes 100+ deliveries each day. A team of overnight bakers prepares breads, pastries, and baked goods. The company makes an effort to source some ingredients from local farms and purveyors.
pastry basket: Meyer lemon blueberry scones, jelly donut muffins, cinnamon buns, sweet potato biscuits, and lavender butter
Here is the menu Chef Phyllis created for the group:
typical scene at a food blogger event! citrus cured gravlax with pickled onions, lemon crème fraiche and frissee in "everything" bagel cup
maple brown sugar bacon cup with sweet potato hash
bite size waffle egg sandwich with house made turkey sausage, tomato jelly and Camembert
mini bloody mary shots with jumbo poached shrimp, green beans, and celery salt dusting
spicy tuna tartare in miso sesame cup with spicy mayo and soy pearls
baby seasonal quiches: spinach/mushroom/leek & goat cheese, bacon/potato/onion, tomato/asparagus/feta
“beet ravioli” with field greens, shaved fennel, citrus and Spanish vinaigrette
challah french toast • assorted toppings and Vermont maple syrup
A special thanks to Michael Baker, Adam Klein, Erin, and Boston Brunchers for putting this complimentary event together.