"We had to stagger the pick-up times because of the narrow streets, which is how we got our 24-hour license," shares John Kluse, longtime manager of Bova's.
"It gets overlooked at first but as people try it, they like it and come back for it," shares Kluse. He describes this cannoli as labor intensive as they need to make the dough for the Florentine cookies, refrigerate it for 24 hours, cut, weigh and roll the dough out, bake them and fill to order.
Though Bova's began as a bread bakery, selling wholesale to super markets and restaurants throughout Greater Boston and some surrounding suburbs, Kluse says the bakery's undergone 'a lot of transformation in the last 30 years.'
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