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vicki lee 35th annivarssary



Vicki Lee Boyajian 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.

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So you want to buy a delicious pie

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.  Read article



10 years of beautiful baked goods at Vicki Lee’s

Vicki Lee Boyajian started cooking as a senior at the former Palfrey Street School in Watertown, when she was asked to make a meal for 80 students. “I was a wayward hippie at that point,” says Boyajian, 60. Since then, she has baked at many local restaurants, finally arriving at her own shop in Belmont, then in Needham, and then back in Belmont again. She had been looking for space in Boston but couldn’t afford it. Sun-filled Vicki Lee’s bakeshop in Cushing Square, with 22 seats and a full cafe menu, is celebrating 10 years in business… Read More





Ten tears and counting

Within its sunny interior, Vicki Lee’s unfolds each day as a café, lunch spot, bakeshop, take-out, and full-service catering company. Now in its 10th year at the corner of Trapelo Road and Common Street in Belmont, owner Vicki Lee Boyajian will be celebrating on Saturday, May 7, with a private party to thank everyone who has helped make her business a success. It was not always so clear that Boyajian would become such a success. Born and raised in Watertown, she describes herself as a “weird learner.”… Read More




Baker Goes the Distance for Weddings | The Boston Globe

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…  Read More




Yule Logs | edibleBOSTON

“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…  Read More