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So you want to buy a delicious pie

These six bakeries have what you need to be the hero of the dinner party or holiday celebration.

QUEBRADA BAKING COMPANY

  • When Kay Wiggin moved to the Boston area from Pennsylvania, she packed the skills honed over generations of devoted German bakers in her suitcase. Like many family-owned bakeries, Kay started small with a location in Arlington and added Wellesley and Belmont as her success grew. She recently handed the reins to children Emilie and Schuyler. Order pumpkin, apple-crumb, and pecan pies, all made by hand with real butter and locally sourced ingredients. Want it for Thanksgiving? The deadline to order for all locations is November 17.

  • > 208 Massachusetts Avenue, East Arlington, 781-648-0700; 272 Washington Street, Wellesley Hills, 781-237-2111; and 19 Leonard Street, Belmont, 617-484-2525; quebradabakingco.com


THE FOODSMITH

  • If you arrive at Laura Raposa’s tiny, light-filled bakery in Duxbury at 11:30 a.m., you might think not much is happening. Wait five minutes. The pastry case has been depleted by a crush of morning devotees, and now a line is growing for sandwiches. Wait at one of the five stools by the window, flanked by cheerful pale aqua walls with soft pink accents. “Don’t Sit Under the Apple Tree” might be playing in the background as you contemplate your Thanksgiving pie order. On offer are traditional (two-crust) apple and apple-cranberry, along with pumpkin, pecan, and chocolate cream. Deadline to order is November 16. (Raposa, a former Boston Herald columnist, is married to former Globe columnist Steven Syre.)

  • > 17 Standish Street, South Duxbury, 781-934-0134, thefoodsmithduxbury.com

FORMAGGIO KITCHEN

  • In this veritable Aladdin’s cave of delicacies in Cambridge, you easily could overlook the bakery case. Don’t. The self-taught, talented Alice Southcott, a 30-year veteran at this Formaggio shop, turns out an irresistible array of muffins, cookies, and pastries on a daily basis. Her secret weapon: European-style butter with a low moisture content and high-quality chocolate. For Thanksgiving, she’ll be making four pies: pumpkin, pecan, chocolate bourbon pecan, and apple, a stellar example of the less-is-more maxim. Order by November 20.

  • > 244 Huron Avenue, Cambridge, 617-354-4750, formaggiokitchen.com

VICKI LEE’S

  • At the junction of Cambridge, Belmont, and Watertown in Cushing Square, Vicki Lee Boyajian’s bright and airy cafe pulls people from near and far for breakfast and lunch. Her case is filled with fresh and appealing cakes, tarts, cookies, and savory takeout options, with extensive offerings for Thanksgiving. Pumpkin, Jack Daniels pecan, and an apple galette piled high with perfectly cooked and lightly sweetened apple chunks encased in a buttery crust are available to order for Thanksgiving by November 19.

  • > 105 Trapelo Road, Belmont, 617-489-5007, vickilees.com

TWIST BAKERY AND CAFE

  • Twist’s loyal following flocks to this modern/rustic space tucked away in a shopping mall in Millis. Owner Kathryn Ernst, self-described as a woman on a mission because of multiple family allergies, took matters into her own hands and sells gluten-free and nut-free baked goods and sandwiches. “Before we expanded in January, we had to put our Thanksgiving orders (everything but the turkey) in a tent outside,” Ernst says. No wonder. Twist’s pies and sides solve a growing problem for cooks who need to accommodate guests with food sensitivities. Dutch apple, pumpkin with maple cream, chocolate, and vanilla cream with meringue are just a few offerings. Order by noon November 16 for Thanksgiving.

  • > 30 Milliston Road, Millis, 508-376-1163, twist-bakery.com

VERRILL FARM

  • Jennifer Verrill sold her baked goods at farmers markets until her family set up their first farm stand in the early ’90s: a tent in the middle of a field. Her grandfather could not have predicted the leaps and bounds the farm has made since he purchased it in 1918. A converted milking parlor served as their first commercial kitchen. After expansion, a fire, and a rebuild, the farm stand is still growing. It’s packed with produce from the farm, takeout meals, and goods from the bakery, which on a busy Saturday sells up to 120 pies. Thanksgiving offerings, made with fresh ingredients, include apple, mixed berry, pumpkin, pecan, and more. Order by November 18 .

  • > 11 Wheeler Road, Concord, 978-369-4494, verrillfarm.com

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