Stephani Teran
Express staff
If you belong to the Plympton Helping Plympton Facebook page then you have likely been treated to seeing beautiful photographs and videos of local wildlife and insects that are not only lovely to look at but fascinatingly informative. These generous offerings that seem more likely to be found in National Geographic than a local Facebook group are the work of local photographer, Donna McBrien.
McBrien, who has lived in Plympton since 2009, can often be found hauling her top of the line photography equipment while roaming and exploring local forests, rivers, wildlife sanctuaries, and “secret places” where she has found nature in its purest, undisturbed form. With a former lucrative career in finance for Fidelity, Donna has always had an underlying passion for science -labeling herself as a “science geek”. She attributes her journey into photography and life in general to an insatiable streak of curiosity that runs through her.
McBrien first dabbled in photography in high school and was gifted her first camera and lens by her sister. McBrien’s first frequent subject matter was architecture. Her career required a great deal of travel and McBrien found herself using nearly every non-working hour of her trips taking pictures of the places she was visiting -often at nights and on weekends. This later evolved into landscape photography and satisfied her urge to explore in depth and learn about wherever she happened to be.
Her quest for the perfect shot was taken her to some perilous places. She has had some very close calls from steep canyon roads where the car nearly went over the cliff edge to muddy, icy roads in the Midwest where she had to push her car up the hill by herself as no roadside assistance could reach her remote location. She recalls returning a rental car on a business trip after a photography adventure turned south. “It was entirely covered with icy mud balls and my coworkers still tease me about it.”
Landscape and architecture were McBrien’s main focus in photography until she and her sister went on a life -changing African safari in 2013 with five days in Kenya and three days in Tanzania. She describes the transcending sights of the African wildlife. “We saw things like Silverback Gorillas and I couldn’t believe how incredible it was. I wanted to photograph everything I saw.” McBrien’s enthusiasm was not yet met with full potential as she did not have the proper wildlife photography equipment at the time.
That changed when she got home. By 2014 McBrien’s main focus and passion in photography had shifted to animals, environment, and insects. This new niche was perfectly fueled by her developmental and cellular biology degree and her passion for exploring and indulging her endless curiosity. “I still turn over rocks looking for bugs and salamanders. I look at every detail in the environment around me. I notice things others don’t.” This has proven true in cases like locating an eagle via her photography that had been banded by a local wildlife agency and not seen in eight years. McBrien was subsequently invited to attend the banding of the eagles’ babies.
Labeling herself as “an explorer by nature” McBrien has a gift for wandering and wandering well. She has been able to scout out areas that have not been intruded upon by others and respectfully capture the environmental happenings of various “hidden gem” locations. In addition to being able to locate hot spots for wildlife activity, McBrien is especially keen to learn about her subject matter in great depth. “If I am going to photograph an animal I am going to learn all about that animal -what it eats, when it eats, when it sleeps, mates, moves and anything it does or doesn’t do. I don’t just take a picture of an animal, I know their habits.”
McBrien takes her research a step further by sending her images and questions about the creatures or events pictured to local wildlife and entomology experts to verify and expound upon her subject matter. She enjoys this rather academic approach to her photographs. “If I do the work, I learn. And to me the learning is as satisfying as taking the photo.”
McBrien’s approach to capturing wildlife is not just about “getting the perfect shot”, but being aware and respectful of the environment she is a guest in -something that has been highlighted as an issue with the recent surge in hobby photographers. “I don’t tell people exactly where things that I find are because if you do, before you know it, you’ll have twenty people there taking pictures and trampling plants and being disruptive.”
McBrien expresses frustration in observing frequent disregard for rules at local wildlife preserves and the exploitation of delicate sites such as nesting areas and dens. “I don’t like to be ‘that person’ but if you are say, bringing your dog to a place with signs saying dogs are not allowed, and I happen to know there is a nearby den with baby foxes wandering around, I am going to say something.” McBrien is ever aware that rules and guidelines honor how intricately everything is tied together in nature and that respect shown in your actions and how you interact with your surroundings can go a long way in preserving the inhabitants of any environment. Often finding herself braving the elements, in uncomfortable positions, or enduring long waits, McBrien says “Anything for the shot -anything but being disrespectful to the place I am.”
McBrien also prescribes to the philosophy of quality over quantity when it comes to taking photographs in the wild. “I am not there for hundreds of shots, I am there for a few really good shots.” McBrien has taken more than a few really good shots. Her work has been showcased in the community and sold at the North River Arts Festival. One glance at her website or her frequent town Facebook page posts easily prove that she has mastered the art of not just wildlife photography but all subject matter from fireworks to architecture, and lightning to air shows. McBrien has an eye for detail and placement that afford her images exquisite reality without being overly edited or made to look unrealistic. She also prefers to photograph insects and creatures in their natural state. “If I take a picture of a hummingbird, it won’t be at a feeder. It needs to be when it is perched on the branch it keeps returning to at the edge of the woods.
When asked what she would like others to know about her photography and the mission or goal behind it? “Just look around you. Notice things. Be curious. Look for evidence of life around you and you’ll see new things you didn’t see before.” Whether capturing the often unnoticed and illusive animals in her backyard with game cameras, documenting the intricate life cycle of the Monarch butterflies she raises, or taking stunning images of local fireworks over a lake with her feet submerged in mucky water to get just the right angle, McBrien certainly notices the miracles and mysteries the earth has to offer and I, for one, am all the more inspired to do the same.

A candlelight vigil was held on Friday, June 27, at Dennett Elementary School to honor Plympton resident, Evan Zachary Ellis, who tragically passed away on Monday, June 23, in a motorcycle accident. Principal Peter Veneto oversaw the vigil that was organized by Avery Curran. Family, friends, classmates, and community members brought candles, photos, and flowers to celebrate Evan’s memory. Evan attended Dennett Elementary from K-6th grade, Silver Lake Regional Middle School, and graduated from Silver Lake Regional High School in 2024. Evan will be missed by many and we at the Express share our deepest condolences to his family and friends. Local grief counselors are offering their services for those in need of guidance at this time.

Stephani Teran
Express staff
You may believe you have to travel to France or some far off European destination to experience truly exquisite pastries and baked goods, but locals only have to drive to Kingston or Plymouth. Upon entering either bustling location not only will you find chic and comforting interiors and friendly people that you can tell genuinely enjoy their work, but you will discover what many call the best pastry (especially croissants) outside of France. Whether meeting a friend over one of their unique and always enjoyable beverages, picking up a box of seasonal pastries to go, or placing an order for one of their coveted cakes, Keegan Kreations offers a memorable experience for everyone.
Keegan Thim Yee made his way from Ipoh, Malaysia to Boston in 1996. In spite of his culinary reputation now, Yee did not come to America with a pension for sweets or an interest in baking. In fact, both were largely unknown to him. “Growing up I was not allowed sweets. To me an apple or orange were considered treats.”
He first experienced the allure of confection in New York City where his friend ordered the Crème brûlée at a restaurant. He tasted it and immediately wanted to know how it was made. His friend later bought him a recipe book, and he began to experiment with making Crème brûlée at home. Yee had his first job as a waiter at a local Chinese restaurant. He had to overcome learning a new language and getting comfortable with a different culture, but Yee said that he always felt at home here.
Yee continued to work hard and gain experience in the food industry, but his breakthrough came when he attended a fellowship potluck in 2008 where he brought his practiced and perfected Crème brûlée to share. People quickly realized his flawless execution of the dessert and began to encourage him to pursue further education in the baking arts. Yee took their advice and began his education in Baking and Pastry at Johnson and Wales University in Rhode Island. Upon graduation he worked at the Taj Boston and this is when he began to develop his own style. He also attended The French Pastry School of Chicago for a competition in chocolate showcases. Following these experiences, Yee began working at the five-star Wheatleigh Hotel in the Berkshires. This is where he met his wife, Yilin.
At Wheatleigh, Yee refined his experience and skill in producing high quality, delectable works of art in a commercial kitchen with a high demand environment. After years of receiving positive feedback from family and friends, Yee said he found baking to be an affirmative process. “Baking is an ice breaker,” Yee points out, “You make friends over baked goods. I love seeing people love what I make.”
Yee was able to see just how many people loved what he made when he and Yilin decided to take his creations to a local farmers market. His pastries easily gained notoriety. People drove long distances for a chance to savor anything made by Yee. Soon locals were asking where they could find his pastries regularly and repeatedly suggested that he open a store front bakery. Yee did just that and opened Keegan Kreations in downtown Plymouth. He went from making dozens of pastries a week to thousands. The star pastry largely fueling his success was his croissants. For those thinking croissant making is anything but a huge feat just consider that Yee still claims croissants are the most difficult thing he makes in pastry. “Croissants are a love-hate relationship with any baker. They are still hard to perfect.” That said, anyone who has tasted a Keegan Kreations croissant can easily tell that in spite of the difficult nature of the dessert, Yee has perfected it.
Shortly after opening his storefront location in downtown Plymouth, COVID shut down many businesses. Yee was faced with the challenge of continuing to produce the highest quality products while also reaching the community in spite of the required isolations and regulations. “I think operating through COVID taught me a sense of urgency -a sense of never taking community for granted and making smart choices while also thinking about being a positive place for people in hard times. Community is also why people come to here and I won’t ever forget it.”
In addition to a strong sense of community, Keegan pastries and beverages hold their own and have become synonymous with “the best” and “the most authentic” pastries on the South Shore. When asked what makes his goods unique Yee answers, “The quality. Attention to detail. If you have twenty dollars to spend, and you spend it here, I want to make sure that you feel it was worth it. I think about my product, price ranges, and branding, too. I want it all to be the best you can find.”
Yee says he meets with a business mentor every two weeks to refine and reevaluate his approach to the goals he has set for the business. Balancing business with creating in the kitchen has not taken away from the consistent brilliance of the products. Yee said his top three selling pastries are the chocolate croissant that gained him a following, their various, often seasonally themed scones, and their strawberry breakfast toaster pastry that takes the humble, boxed breakfast pastry we grew up with and elevates it to Versailles status. “The strawberry breakfast toaster pastry is made with buttery pie dough, homemade strawberry jam for the filling, and coated with a lemon, strawberry juice and confectionary sugar glaze with freeze dried strawberries on top.”
Even the specialty drinks at Keegan reach a higher caliber. Keegan offers one-of-a-kind beverages such as Banana brûlée -an iced latte with banana foam and caramelized sugar, or a Blueberry Cheesecake Matcha -an iced matcha with blueberry puree and cream cheese foam. With items like these on the menu it is no surprise that Keegan Kreations opened a second storefront location in March of 2024 to meet the growing demands of the community. Having a second store front has required even longer hours, more hard work, and plenty of sleepless nights. When asked if there are challenges in opening a second location Yee says he is learning that it is okay if not everyone loves everything he does and that the business side of Keegan has required him to learn how to run a bakery establishment outside of the kitchen. “Patience is more important than perfection when working with others. Letting go a bit and trusting others to carry out my vision has been a learning experience for me. I am at ease with the baker role. The leader role has been harder. I have had to learn to adapt, really listen, teach, and trust. But I have a great team and I fully trust them to rise to expectations. They teach me a lot, too.”
Taking on a leadership role in addition to the duties and responsibilities in the kitchen has afforded Yee some amazing experiences in his growing business. Especially around the holidays, lines for Keegan Kreations go out the door and stretch down the street. Most locals know by now that you need to order in advance or show up bright and early to snag your intended pastry before they sell out. “Last Thanksgiving there was a line out the door and down the street. People were picking up pies and treats to take to their family dinners. To see faces, familiar and new, and hear where they were taking their pies and desserts -it brought tears to my eyes.”
Yee talks about his business and his team with such pride and gratitude that it’s impossible not to be drawn to the positive energy he has infused into already impeccable pastries. The cumulative experience keeps customers coming back regularly and many faithfully rely on Keegan to supply consistently delicious goods for their most important life occasions and celebrations. “Coming into Keegan should be an experience,” says Yee. “It is not my business; it is a community business. To be able to provide a cake for a wedding, then another to the same customer for their baby’s first birthday…this is what matters to me.”
As I sit in a perfectly moodily lit corner -the kind expected of a timeless café, watching the customers come and go with smiles, and bite into what is easily the best scone I have ever had in my life, I can’t help but see that Keegan matters to our community more than Yee could have ever imagined.
To experience the magic and genius of Keegan Kreations and support a most deserving and generous business and the wonderful people behind it, visit one of their two storefront locations:
Keegan Kreations, 20 Court St., Plymouth, telephone (774)-283-4327
Keegan Kreations, 136 Main St., Kingston, telephone (781)-422-3218
Website:
Keegankreations.com