News Articles
San Francisco Chronicle: Biscotti a sweet little bite to be savored slowly
By: Emily Luchetti, Special to the San Francisco Chronicle
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Biscotti 2.0: Boncora Biscotti
Why give biscotti when there's biscotti everywhere? Because these are light and crispy, and don't resemble those other sticks that double as dog biscuits. The newest offering from the woman who started the biscotti craze back in the day, Bonnie Tempesta, bakes these...
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up front: tasteful gifts
There is no end to the profusion of biscotti on the Internet. But the almond and chocolate-covered varieties from Boncora Biscotti are thinner than most and baked like melba toast, so they are delicate and extremely enjoyable to eat.
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Biscotti With a Changed Personality
Bonnie Lynn Tempesta, once the American biscotti queen, is back, but not with La Tempesta, which she started in 1983 in San Francisco and then sold 15 years ago. Her new biscotti, called Boncora…
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Hand-made Biscotti from Sonoma
Bonnie Tempesta is no stranger to making biscotti. After all, you might recognize her surname from the La Tempesta biscotti company she started in the 1980s that became the largest biscotti bakery in the United States.
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Bonnie’s biscotti are back!
Today, biscotti are so commonplace it's easy to take them for granted. As to a large extent, for that we can thank Bonnie Tempesta. Of course, a good one can still remind you of how special these long crunchy cookies can be.
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Boncora
Bonnie Tempesta, 42, never dreamed that she was creating a cookie monster when she baked her first biscotti in '83. Today (1995) her La Tempesta bakery produces 300,000 twice-baked biscotti a day. Annual revenues approach $9 million.
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biscotti: an expert’s urge to bake the best
La Tempesta Biscotti was rated #1 domestic brand by The Washington Post recent (1992) biscotti survey. It’s “the quality.”
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