Co-founders Karen Riley and Craig Silbert first offered artisanal biscotti at the Doylestown farmers market in 1992 as a weekend endeavor awaiting the arrival of their son Riley Silbert (No, that's not a typo).
Word quickly spread and requests for the tasty twice baked Italian cookies started coming in from local coffee shops and specialty food markets.
Entrepreneurial spirit drove the full time commitment and founding of Bucks County Biscotti, renovating and converting our home into a production bakery.
Almost three decades later, Riley has taken the lead as the second generation of our family business, growing into a new bakery in northern NY.
Today, we still strive to produce and deliver the same finest quality biscotti, made from only the best all-natural and preservative free ingredients available.
It's nice to meet you!
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