What do I have in common with Kate Hudson,
Candice Bergen, Anne Hathaway
and the entire crew of Bride Wars by Madelyn Miller, the TravelLady We all love Dark Chocolate Decadence Cake from Finale Desserterie. Somehow it looks a lot better on them, than it does on me--but when it comes to chocolate, who cares about looks? Actually, when this cake arrived, the wrapping looked so good I was almost reluctant to unpack it. Shipped on dry ice and cushioned with bright yellow cello paper, the cakebox looks like something worthy of Tiffany's. Knowing what was inside, I could not resist opening it. Who are the brains behind this deliciously decadent dessert? The story of Finale begins back in 1996, when Paul Conforti, celebrated the end of his rigorous first year at Harvard Business School (HBS) with a conversation with his friends about his passion for service and his desire to start a restaurant company. The ensuing brainstorm session quickly focused on desserts. Along with classmates Kristen Krzyzewski and Kim Moore, Paul spent the second year at HBS writing the business plan. By the time they were finished, the group was convinced they had a winning idea. Room for Dessert would be the Robin Hood of Dessert - making super-premium desserts available to everyone, not just to those who frequent fine-dining restaurants and fancy hotels.
Paul and Kim graduated, committed to opening Room for Dessert in Boston. While in search of the perfect location, Paul joined a start-up Mexican restaurant as a server and shift supervisor. Kim joined the ranks of The Cheesecake Factory, where she plated desserts and made espresso drinks. Setting the unofficial record as the lowest paid graduates of Harvard Business School, the pair gained priceless insights into the restaurant business and convinced investors of the strength of their resolve.
On July 1, 1998, their resolve paid off. Now called Finale Desserterie – Co-Founders Paul and Kim, opened their first location in Boston's Park Plaza - nestled between bustling Newbury Street and the Theatre District. Executive Pastry Chef Nicole Coady joined the team to create the sensational desserts that would be so critical to the success of Finale. Who would have thought? The idea of an all-dessert restaurant seemed strange and unrealistic to the culinary world back in 1998. So strange in fact, that the critics said that it couldn’t be done, and that it wouldn’t last more than six months. But, that wasn’t always the case for Finale Desserterie, which now celebrates its 10th year, and opening a fifth restaurant in September.
Paul Conforti one of the architects of this unusual eatery went so far as to say, “We want to educate customers about the delicious, affordable luxury that is super-premium desserts, just as Starbucks educated us all about super-premium coffee.” With comments like that, established chain restaurant honchos shot back with their own take on an all dessert restaurant. The early outspoken critics, were vocal to say the least, with comments like, “A concept like this wouldn’t last more than a few months.” It just isn’t possible to survive offering desserts only.” The general consensus was that this idea would simply not work.
Fast forward 10 years and four, soon to be five locations later and the critics who said it couldn’t be done have become devotees of the all dessert restaurant concept. The very same Chain Restaurants who doubted that Finale would be successful became the Company’s ardent supporters and some even became investors. Industry veterans, like Bob Rosenberg (former CEO, Dunkin Donuts,) Tom First (Co-chairman and Co-founder, Nantucket Nectars,) Dennis Pedra (former President of Bugaboo Creek Steakhouse and New England Restaurant Co,) and Roger Berkowitz (President and CEO of Legal Seafood) all sit on the board of advisors nicked name the Chain Gang. This illustrious group joined together to help Finale stay on track. Today, Berkowitz remembers, “I must admit to being a bit skeptical upon hearing of the premise behind Finale. Looking back, I've got to give the founders Paul and Kim credit, for identifying a market niche, which was largely untapped.” Finale opened its first location across the street from Legal Seafoods’ flagship location in Boston’s Park Plaza. Sensational Dessert Experiences Finale Desserterie creates sensational dessert experiences. What exactly does that mean? They use the best ingredients, like Valrhona chocolate and Tahitian vanilla beans. The creations are also the most beautiful you've ever seen. The pastry chef, Nicole Coady, treats each dessert like works of art. She makes them on a dessert plating stage with culinary mirrors overhead, right in the middle of the dining room.
Finale Bakery offers a stunning array of pastries, cookies, cakes, and other delectable desserts. A Finale dessert experience is truly sensational, in every sense of the word. More about the Dark Chocolate Decadence Cake Dark Chocolate Decadence Cake - Maximum chocolate extravagance. Rich, fudgy, dark chocolate cake with a truffle like center and just a hint of mocha. 2 sizes available.
Made with:
Coffee
Eggs
Heavy Cream
Chocolate
Butter
Sugar I do not want the recipe. It would be dangerous to have this knowledge. I just need a few good friends who would occasionally send this chocoholics dream to me. And in case you need to know, my birthday is March 4. Please send the big size because I have a lot of friends. Madelyn Miller is a travel and food writer whose favorite food group is chocolate. Her favorite life experiences were judging the chocolate festival in Kona, Hawaii and being one of a dozen lucky chocolate writers invited by Lindt Chocolate to corporate headquarters in Zurich to taste and tour. |
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