Mackenzie Lindquist of Goffstown is the owner of Boston Bakes (find her on Facebook @bostonbakesnh and on Instagram @boston_bakes), a homestead business offering a variety of sweets and treats made to order, from birthday or special-occasion cakes to multiple flavors of macarons, cupcakes, cookies and more. Born and raised in New Hampshire, Lindquist got her start in the industry when she moved to Boston at the age of 18, first working at Flour Bakery + Cafe before later holding an assistant pastry chef position at Mistral, a French Bistro in the city’s South End. Just prior to going full-time with Boston Bakes, she was the pastry chef of Greenleaf in Milford for about a year, creating the farm-to-table eatery’s entire dessert menu while drawing on nostalgic flavors from her childhood. Orders can be placed through her Facebook or Instagram pages, or through her email at [email protected], with pre-arranged pickups out of Lindquist’s home. Local deliveries are also available.
What is your must-have kitchen item?
Definitely a rubber spatula. People have heard me say so many times that I hate to waste product, so a rubber spatula always helps ensure that I get that last bit of whatever I’m baking.
What would you have for your last meal?
It’s a tie between barbecue eel sushi and birthday cake Oreos.
What is your favorite local restaurant?
My current favorite is Taipei & Tokyo, located in Bedford. I’ve been going there with my dad ever since I was younger. They consistently have the best Japanese food, for sure.
What celebrity would you like to see trying something that you’ve baked?
[Top Chef winner] Melissa King. She’s just an icon.
What is your personal favorite dessert that you’ve ever made?
I think it might be the three macaron trees that I did for a private event at Greenleaf. It was a project that took nearly two weeks to complete and had over 300 macarons, but it was so satisfying to see them at the end.
What is the biggest food trend in New Hampshire right now?
I think it’s probably farm-to-table dining. I love that people, especially now after Covid, are really interested in learning about where their food comes from and what is in season in New Hampshire. As chefs, we love to be able to teach people about that kind of stuff.
What is your favorite thing to make at home?
The humble chocolate chip cookie. They are just the best.
Mom’s soft pumpkin chocolate chip cookies
From the kitchen of Mackenzie Lindquist of Boston Bakes
1 can pumpkin puree
2 eggs
1 cup vegetable oil
2 teaspoons vanilla
2 teaspoons milk
4 cups flour
2 cups sugar
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons baking soda
4 teaspoons baking powder
2 cups chocolate chips
Cloves and/or nutmeg (optional)
Combine wet ingredients into one bowl and set aside. Combine dry ingredients except for the chocolate chips into another bowl. Whisk wet and dry ingredients together. Fold in the chocolate chips with a rubber spatula. Scoop batter, about two tablespoons worth per cookie, onto a greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes, or until the edges appear set. Wait until cool and enjoy.
Featured photo: Mackenzie Lindquist. Courtesy photo.