Vicki Lee Boyaijian and the Cafe have been featured in area publications on a number of occasions. Features in the Boston Globe and Edible Boston have discussed Vicki’s dedication to her customers and to the quality of her products.
Today, the Yule log cake, or bûche de Noël, in homage to its French popularity, is a staple at holiday tables, and still carries the association of warmth and welcome. One local baker has built a reputation for perfecting her own version of this dessert. Vicki Lee Boyajian, owner of Vicki Lee’s in Belmont, starts with a flourless chocolate roulade and adds a thin layer of chocolate buttercream, a thick layer of Grand Marnier whipped cream, and then adorns it with intricate chocolate pine cones, meringue mushrooms and snowmen, real pine boughs, and holly berries made of raspberry jam and fondant flowers. “It’s like saying, ‘The door is open, come warm your toes by the fire,’” she says of the cake.
BELMONT — Wedding cakes have reached a whole new level, in altitude that is, and local baker Vicki Lee Boyajian is taking them there. After offering to bake the cake for the son of a close friend who was getting married, Boyajian agreed to decorate the cake of a young pastry chef getting married the same weekend. For an experienced bakery owner, two weddings at the same time is, well, a piece of cake. But these had a catch. Both weddings were scheduled to take place in California. The farthest Boyajian’s cakes had ever traveled was to Vermont, New Hampshire, and the Cape, and those went via car and without obstacles from airport security.