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V O L . X X I I I N O. V I I A P R I L 3 , 2 0 1 7 26 R E A L E S TAT E / C O N S T R U C T I O N / D E S I G N F O C U S spaces including a hotel, an 86-unit apartment building, 72 senior housing units and more commercial space. e next big development push is in Building 10, where space is being readied for a glassblow- ing operation, a seesaw production facility, and a small high-end brewery. "We're hitting home runs down here," says Joslin. Further along is a newly completed com- mercial kitchen for Portland's Eventide Oyster Co., due to be up and running in early April as it expands into Boston. "Why should they be paying $50 a square foot in Portland when they can get $9 a square foot here?" says Joslin, who calls the kitchen "our pride and joy." Saco & Biddeford Savings Institution, an early backer of Sanford's, feels the same about him. "is is a continuing story that is going to get better in the years ahead," said CEO Kevin P. Savage. "I grew up in this area and after Portland Pie Company opened (in 2014) for the first time I was driving down Alfred Street and saw the lights on in all the windows where there used to be a brick wall. en to see 60 cars in the parking lot, it reminded me of downtown when I was growing up." e bank has not backed other mill develop- ers, mainly to avoid being too heavily concentrated any one type of project, said Bob Quentin, the bank's president, CFO and treasurer. "To some extent that's on purpose, you don't want too many eggs all in the same basket," he says. He added that the bank has seen growth in its business » C O N T I N U E D F RO M P R E V I O U S PA G E P H O T O / C O U R T E S Y O F S Z A N T O N C O. Pepperell Manufacturing Co. as it looked in 1918.

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