Our story
One oven, one dog
and a lot of butter
How a tiny corner café became the neighbourhood’s favourite morning stop.
Hello from the counter
Baked by hand, every single morning
We opened Biscotti with a borrowed oven, a second-hand espresso machine and a dachshund who appointed himself head of welcomes. We still bake every croissant, bun and biscotti by hand before the sun comes up.
Our coffee comes from a small local roaster, our flour from a mill down the road, and our regulars from every corner of the neighbourhood.
2026doors opened
400croissants a day
1very good dog
xo, the Biscotti crew
What we care about
Small batches, big welcomes
the Biscotti way
@biscotticafe
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