The Dish: Smart Cookie
A local student’s baking business makes the grade.
We know you don’t need another reason to eat cookies, but we’ve got one. Taylor Choquet’s chocolate chip, butterscotch-macadamia nut, and oatmeal raisin make the “holiday 5” (dare we say) fun to gain. The 14-year-old Pope John High School freshman began baking when she was eight, and instantly won a following. “People were like vultures when she made cookies,” says her Chelsea neighbor Jörg Amsler, owner of Truly Jörg’s patisserie. “The minute she’d take them out of the oven, they were gone.”
Knowing a good thing when he smelled one, Amsler suggested Choquet bake her cookies in his commercial kitchen on weekends, sell them in his shops, and use the profits to start a college fund. Her Taylor Baked cookies are now pulling in $150 a week—a sum that over the next four years could add up to a whopping $30,000.
Now Choquet’s planning to add cranberry-walnut, ginger, and snickerdoodle cookies to her Christmas lineup. Which gives you three more very good reasons to buy yourself a holiday treat. Taylor Baked cookies, $1.50 each, are available at Truly Jörg’s, 124 Broadway (Rte. 1), Saugus, 781-231-5888; Hotel Commonwealth, 514 Commonwealth Ave., Boston, 617-266-6283; www.trulyjorgs.com.