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The Boston Globe

Food & dining

Short Orders

Stow-based Babycakes confections celebrate everything with sugar

At Babycake and Confections, chocolate rugala await packaging.

MARK WILSON FOR THE BOSTON GLOBE

At Babycake and Confections, chocolate rugala await packaging.

At Babycake and Confections, bagged oatmeal cookies and hazelnut biscotti are ready to ship to retailers.

Mark Wilson for The Boston Globe

At Babycake and Confections, bagged oatmeal cookies and hazelnut biscotti are ready to ship to retailers.

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Somehow baked goods wrapped in pretty packages seem to taste better. The cookies, brownies, and cupcakes from Stow-based Babycakes and Confections, with their attractive pink and brown labels and ribbon ties, taste rich, fresh, and buttery. Owner Karen Collins started baking more than 20 years ago in Vermont and her specialty was “everything with sugar,” she says. In other words, not breads, but all kinds of other confections, cakes, pies, and morning pastries. Collins started her own company in 2005, baking custom cakes in her home, then moved to a commercial kitchen two years ago. Each week, she and her team make hundreds of red velvet, chocolate, and vanilla cupcakes; pumpkin and chocolate whoopie pies; cinnamon and chocolate rugelach; lemon shortbread rounds with lemony icing, linzer heart cookies, and four biscotti flavors. Her wholesale bakery is located at the Stow Minute Man Air Field. If only she could fly her pretty packages out, folks around the country could enjoy her treats.  Available at Idylwilde Farms, 366 Central St., Acton, 978-263-5943; Volante Farms, 292 Forest St., Needham, 781-444-2351; Wasik’s Cheese Shop, 61 Central St., Wellesley, 781-237-0916; or go to www.babycakesand
confections.com.
 LISA ZWIRN

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