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Our History

The Buonocore family proudly traces their roots back through three generations in San Francisco’s Italian-American community. First, Ciro Di Palma (Augustine’s grandfather) was a co-owner of the California Macaroni Company in San Francisco. Next, Nonna Maria (Augustine’s grandmother) created the legendary family recipe book, passed down to Augustine. Finally, in 1989, Augustine purchased a small bakery in Belmont, California. Augustine was soon baking Biscotti, just like his grandmother, Nonna Maria, had taught him. Today the details of the ingredients and preparation are followed meticulously and are the heart of La Biscotteria.

Augustine uses only premium quality ingredients: sweet cream butter, whole California almonds, pure cane sugar, and whole, fresh eggs. His ultimate secret is the essential oils that produce a pure, fresh flavor and a beguiling aroma. Nonna Maria’s personal favorites, Lemon Biscotti and White Chocolate Dipped Lemon Biscotti, were added in 1994. Orange Biscotti and Dark Chocolate Dipped Orange Biscotti were added in 1998, and most recently, Raisin Biscotti, which goes particularly well with a glass of wine!

In October 2003, in a comfortable and unassuming way, the brand new La Biscotteria retail and wholesale bakery opened for business. Augustine was the master designer with a penchant for detail — from marble floors to cherry countertops. The building’s exterior facade, with its beautiful, old-fashioned appeal, follows the original hand-drawn sketch. Augustine’s dream was finally realized.