By Shelley A. Sackett
SWAMPSCOTT – Sara Winer stood in her recently redecorated kitchen emanating the serene aura of a person who is in the right place at the right time. “My kitchen is my happy place,” she said as she took a loving glance around the gray-toned sleek yet warm sanctuary, which has been kosher since the day she got married 49 years ago.
The Swampscott baker comes from a long matrilineal line of bakers, starting with her Russian Bubbe Sara, for whom she is named. She is renowned for her creative and delectable creations, which are decidedly not low-calorie. “There really is no substitute for butter if you want a rich cookie or cake,” she said.
Finally succumbing to repeated suggestions from friends, Winer decided it was time to test the waters and start a baking business. She launched “Sara’s Baked Goods & Specialties” last Passover, when she decided to offer a few of her personal favorites items to a few friends.
Baking for Passover can be challenging and tedious because no leavening agents are used, Winer shared. She makes sure all ingredients are kosher for Passover and she uses only her Passover dishes and cooking implements. “I buy eggs five dozen at a time,” she said.
This Passover, she again is selling desserts and kugels. Some she can bake in advance and freeze; others, like her chocolate-dipped meringues and sponge cake, are made just prior to delivery. New to this year are the vegetable farfel kugel and her personal favorite, Passover granola, loaded with nuts, coconut, raisins and honey.
The response so far has surprised her. “I always think people could do this themselves, but they either like what I make or don’t have that same excitement about baking,” she said.
Creativity is also in her genes. Her mother, sisters, nephews and son excelled in painting, photography and animation. Winer tried her hand at fine arts, but found her medium – and her calling – in baking. “It is also therapeutic, meditative, and fun. It satisfies my need to give, to nurture and to care for my family and friends,” she said as she poured a cup of tea and set out a plate of her favorite cookies: hermits, pecan sandies, chocolate chip and poppy seed.
The science of baking fascinates Winer, and she loves working with yeast. “A couple of ingredients and voilà! You have a challah!” she said with a broad smile.
She worked for 18 years as a sales rep at Rivkind Associates, a large printing company in Stoughton, and gifted her clients with baskets of handmade cookies at the holidays. “They all came to look forward to it every year,” she said.
After retiring in 2013, she had a lot of time on her hands, which translated to a lot of time for baking. Friends celebrating birthdays receive cupcakes or a cake, and her mah jongg friends know not to eat dessert on game nights, because Winer always provides an assortment of homemade goodies. “My freezer is literally full of cookies, cakes and breads,” she said.
Although Winer’s nuclear family is a great reservoir of talent, she credits her mother-in-law, Ida Winer, as the biggest source of her inspiration. “She taught me how to entertain and how to make everything look nice. She just had a real flair. I like to think I am following in her footsteps,” she said.
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