Food & dining

10 years of beautiful baked goods at Vicki Lee’s

Joanne Rathe/Globe Staff

Vicki Lee Boyajian started cooking as a senior at the former Palfrey Street School in Watertown, when she was asked to make a meal for 80 students. “I was a wayward hippie at that point,” says Boyajian, 60. Since then, she has baked at many local restaurants, finally arriving at her own shop in Belmont, then in Needham, and then back in Belmont again. She had been looking for space in Boston but couldn’t afford it. Sun-filled Vicki Lee’s bakeshop in Cushing Square, with 22 seats and a full cafe menu, is celebrating 10 years in business. Going back to her first gig, she has been known for Aram sandwich roll-ups, made on the Armenian cracker bread patz hatz, which she softens and spreads with her own herb cream cheese and meat or vegetables ($4), and Anzac cookies ($2.50 each), with golden syrup, oatmeal, and coconut, named for Australian and New Zealand Army Corps. Now a Really Good Sandwich ($11) with bacon, homemade tomato jam, chevre, arugula, and a fried egg on Iggy’s toast has lots of fans. So do tarts, which are layered with an almond shortbread crust, almond-rum custard, and fresh seasonal fruits ($5.50 a slice; $30 whole). “It’s classic LeNotre,” she says, referring to techniques taught by the famed French patissier. Add to these traditional Armenian specialties and American favorites and you have a decade of making customers happy. Vicki Lee’s, 105 Trapelo Road, Belmont, 617-489-5007, www.vickilees.com SHERYL JULIAN

Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.
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