🎃 LIMITED EDITION PUMPKIN PECAN NOW AVAILABLE 🎃

Our Family History

Bucks County Biscotti Co-Founders Karen Riley & Craig Silbert

Co-founders Karen Riley and Craig Silbert first offered artisanal biscotti at the Doylestown farmers market in 1992 as a weekend endeavor.

Word quickly spread and requests for the tasty twice baked Italian cookies started coming in from local coffee shops and specialty food markets. 

Karen in a bucks county biscotti apron holding Riley

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, their son Riley (not a typo) has taken the lead as the second generation of the family business, growing into a new bakery in northern NY. 

Today, Bucks County Biscotti still strives to produce and deliver the finest quality biscotti, made from only the best all-natural and preservative free ingredients available.

Different displays of Bucks County Biscotti