At Boncora Biscotti, we still do things the old fashioned way. Bonnie learned how to make biscotti when she was a teenager, and she watched her Aunt Isa make them by hand. Bonnie still makes them by hand, although she has a little help. In the Boncora kitchen, each biscotti is cut, baked and dipped by hand in Bonnie’s tiny commercial kitchen in Kenwood.
The photos show Haley Smulin, Suzie Sheridan and Louise Salvador prepping the biscotti for shipment. See how Suzie dips the biscotti right into the tempered chocolate? Imagine smelling that all day. 😉