Rachael Kraez Returns to Longmeadow with a Dream
Boomerang Baker
“To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.” – Julia Child
By Seth Stutman | Photos by Amy Crosby Photography
Published In Longmeadow Living | December 2025
Rachael Kraez and the Kraez family all seem to possess the characteristics to be good cooks in their own way, and Rachael, the eldest daughter, has returned to Longmeadow eager to fold her love of baking into the community she calls home.
In 1996, Jeff and Kathleen Kraez moved to Longmeadow after friends remarked that it was a great place to raise a family. Freshly engaged, Kathleen had just moved from Eastern Massachusetts to begin a new career in Western Mass, while Jeff was already working in Northern Connecticut following his college graduation. The Kraez family soon grew, welcoming three daughters—Rachael, Sydney, and Marissa—and they immediately felt at home.
“I loved that Longmeadow was a small bedroom community composed mostly of homes and not businesses,” said Jeff. “The town was very safe and close-knit. The schools had a good reputation and it was a great, safe place for kids to grow up. We enjoyed living in Longmeadow. We were able to make good friends that would last for a lifetime. The town was very kid-friendly, and the community seemed to revolve around kids’ activities.”
Rachael grew up playing soccer and running track, eventually gaining enough experience and leadership skills to coach youth athletes while in high school. But while she enjoyed sports, the kitchen always pulled her in more strongly.
“I was always in the kitchen making something out of a box for as long as I can remember,” Rachael said. “We once found photos dating back to me in daycare where I had my hands covered in brownie mix.”
After graduating from Longmeadow High School in 2017, Rachael knew she wanted to pursue baking professionally, with the ultimate goal of having a space of her own. She enrolled at Johnson & Wales University in Providence, Rhode Island, immersing herself in both the city and the culinary scene.
Three years later, she emerged with an associate degree in Baking & Pastry Arts and a bachelor’s degree in Food & Beverage Entrepreneurship—only to enter a workforce upended by the COVID-19 pandemic.
“When I graduated during the pandemic, I worked part-time in Hatfield at a small restaurant making all their pastries and desserts,” she said. “After a year, I was hired at MGM Springfield as head baker and oversaw all the desserts for their restaurants and catering events. I got great experience in large-scale baking for a couple of years but knew it wasn’t for me.”
She later moved to Loomis Chaffee in Windsor, Connecticut, baking for the dining hall—a role that gave her both creative freedom and valuable experience.
While working professionally, Rachael continued refining her craft at home, eventually earning licensure to bake commercially from her own kitchen. Though the pandemic delayed her plans, it couldn’t suppress her entrepreneurial drive.
“As soon as Rachael graduated from college, all she could talk about was opening her own bakery,” Jeff recalled. “At first, we weren’t supportive. We told her she really needed to work in the industry for a few years so she’d know what works. After a few years, she came home and said she found a spot to lease and open her own place. After a lot of discussion, we decided to help her get it off the ground.”
The Latest Kraez—named proudly after the family—quickly became a reality. Her sister Sydney, currently attending medical school at Quinnipiac University, couldn’t be prouder.
“She’s worked so hard to turn her passion into something real, and she’s done it all at such a young age,” Sydney said. “Her desserts are seriously amazing, and it’s really cool to see how much effort and love she puts into everything she makes. It’s also special seeing the relationships she’s built with her regulars in town.”
Marissa Kraez, Rachael’s other sister, echoed that sentiment.
“I am extremely proud of Rachael, and I still find it odd to see our last name lit up on the sign at the bakery on Longmeadow Street when I drive by,” Marissa said. “She inspires me every day to work hard and accomplish my goals.”
Two years in, the family’s support has proven worthwhile.
“Rachael has learned a tremendous amount about business, leadership, and building a future,” Jeff said. “We can’t wait to see how the business grows in the years to come.”
Always thinking creatively, Rachael once mentioned wanting a cake cart during a casual Monday morning conversation. By the end of the week, the Kraez family had built one together—complete with tins, plywood, sanding, and paint.
“Rachael is a great listener and truly takes our advice to heart,” said Kathleen. “Running a business isn’t easy, especially in the food industry, but she amazes me every day with how she manages it all while still coming up with new ideas.”
When she’s not baking, Rachael spends time with family and lifelong friends, travels when she can, and skis in the winter. Even her downtime often circles back to baking—especially when it involves Parker Kraez, her five-year-old toy poodle and the bakery’s unofficial mascot.
“He’s the bakery’s mascot, and we make his favorite homemade dog treats when we have time,” she laughed.
By returning to her roots and baking in the town she grew up in, Rachael has found deeper meaning in both her work and her community.
“I’ve met and gotten to know so many people,” she said. “It’s great seeing customers become regulars. Everyone is so friendly and supportive—that’s what makes the bakery so successful. Longmeadow is my hometown, and the connections I have now feel even stronger.”
Rachael’s Gingerbread Man Cookies
OVEN TEMPERATURE: 350°F
BAKE TIME: 6–8 minutes
Ingredients
Cookies
Sugar – 1 cup
Butter – 8 oz
Heavy cream – ¼ cup
Whole milk – ¼ cup
Molasses – 1¼ cups
Flour – 4½ cups
Baking soda – 1 teaspoon
Salt – 1 teaspoon
Ground ginger – 1 tablespoon
Ground cinnamon – 1 tablespoon
Nutmeg – 1 teaspoon
Allspice – ¼ teaspoon
Cloves – ½ teaspoon
Icing
Powdered sugar – 1 cup
Milk – 2 tablespoons (or as needed)
Method of Preparation
Cookies
Preheat oven to 350°F.
Cream the butter and sugar until light and fluffy, scraping down the sides of the bowl.
Add the heavy cream, whole milk, and molasses. Mix until combined. The mixture may look curdled—this is okay.
Add the flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Mix until just combined.
Wrap dough in plastic wrap and refrigerate for at least 2 hours or overnight.
On a floured surface, roll out dough to about ¼-inch thickness and cut into gingerbread men or desired shapes.
Place cookies evenly spaced on a parchment-lined sheet tray and bake for 6–8 minutes, or until slightly browned on the edges.
Allow cookies to cool completely.
Icing
Mix powdered sugar and milk until smooth.
Transfer to a piping bag or plastic bag and cut the tip to the desired thickness.
Decorate cookies as desired. Allow icing to harden for about 1 hour before serving.
Best Advice Rachael Has Received
“Stick to what you know. It’s easy to see new ideas and concepts you want to try, but if it isn’t what you’re passionate about, you won’t do it to the best of your ability.”
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