Finale was born as a graduate school class project, and quickly became a destination for dessert in Boston’s Park Plaza neighborhood. With a second desserterie in Harvard Square and a third on the way, founder Paul Conforti searched for a production facility. Coincidentally, a suitable space was available just across the street from Harvard Business School, where Paul and his partner Kim had both gotten their MBAs.
The location was a former print shop, but now Paul wanted it to churn out sweets, not paper, so he hired Construction Coordinators, Inc. (CCI) to transform the space into a production facility. The electrical systems in the building, accustomed to powering printers, was fine for Finale’s purposes, but the air conditioning and heating was not powerful enough for a commercial kitchen. CCI tore out and replaced the entire AC and heating system. The heavy renovations, taking place on a busy Boston thoroughfare, were difficult, but ultimately CCI managed to get the building’s temperature control and ventilation up to the challenge.
Finale’s new production facility is so successful that they are taking dessert contracts from surrounding restaurants in addition to their own sales, and they’re eager to see what the future holds.