Pick up a 9" double layer Special Occasion Cake at Quebrada Baking Co. in E. Arlington or Wellesley Hills, MA.  Serves 12-18.

The Freshest, Simplest Wholesome Ingredients Available.™

Kay Wiggin, founder and owner of Quebrada (say: Kay-bra-da) Baking Co. opened her first bakery location in 1977 in what was then a boarded-up block in East Arlington. Up at 3 AM each day, with Charles Laquidara, and his ‘Big Mattress’ radio show “my inspiration and best advertising,” she started off producing a wholesale line of strictly organic breads, muffins, and honey buns. Notable customers at the time included Erewhon, the Organic Food Cellar, and Bread & Circus.

Kay’s focus on producing baked goods and desserts featuring world-class quality and taste rules out even the thought of processed food ingredients. “The concept of made ‘from scratch’ can be very misleading,” says Kay. “Every bakery in town says that their products are made ‘from scratch.’ In the early wholesale years of Quebrada, ‘from-scratch’ meant all of our products were sweetened with only honey and maple syrup. Everything was 100% whole-wheat and whole grain. But our customers’ tastes changed with the times, and now ‘from-scratch’ includes unbleached un-bromated white flour and cane sugar. But it’s always been our policy not to use high fructose corn syrup sweeteners or trans-fat ingredients in any Quebrada recipe.” “Every ingredient we use could have been found in your grandmother’s pantry . . . well maybe, did she have canola oil?"