Northshore Magazine

Northshore October 2015

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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58 | OCTOBER 2015 cess inspired the Marini Farm Stand that exists today. "When I came to the farm full- time after graduating college, I tried to focus on growing that retail busi- ness, to serve the customers in our area better," explains Mike Marini, Joseph and Gina's grandson. "Now, we sell about 70 percent of our crops retail, through the farm stand, and 30 percent wholesale." His grandmother's influence ex- tends beyond the farm stand, how- ever. Marini credits her with guid- ing the creation of the bakery, too. "I grew up with my grandmother's cooking and baking—she used to take ingredients right from the fields and make the most amazing dishes," says Marini. "I always saw the value added, even at a young age. With a basic farm stand, we were limited— we couldn't provide those types of freshly baked goods for our cus- tomers." The farm stand's original design left room for improvement— a refrigeration area occupied a large portion of the retail space, which left minimal work space for Marini and his employees. "Our hands were tied before," he says. "With the renova- tion and the redesigned space, the possibilities have expanded." Marini, Cummings, and Cayer launched the project last fall, with the goal of speedy completion by the spring. In addition to the bakery and kitchen, Cayer and Cummings redesigned the large refrigeration and staging area, where crops can be stored and prepared, and added additional freezer space. Cayer completed much of the construc- tion in just seven weeks: "We got the earthwork in just under the wire, before the ground froze, so we could work on the interior during the winter," he explains. "The crazy winter definitely didn't help, but by April and May we were just working on the finishing touches." Cummings had a vision for the property that would enhance the farm stand's theme. "When we plan a design, we always look at the char- acter of a property, and the char- acter of the people involved," says Cummings. "It was clear that the farm stand and the Marini family fit in very naturally with the landscape, and we wanted the bakery to be an extension of that." Cummings spent several weeks studying precedents and sketching ideas for a bakery and kitchen that would feel light, welcoming, and rustic. Cummings Marini Farm has expanded over the years and now includes a new bakery. LIVE

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