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.
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.
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