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La Biscotteria, Redwood City report--It's Great, everyone that likes focaccia, cannoli, biscotti must go!

hhc Aug 6, 2006 06:16 AM

Thanks Rworange for the tip a long time ago: http://www.chowhound.com/topics/show/40137?user_name=&query=la+biscotteria. This place is GREAT!! Angela, the front counter person, is the nicest, friendliest person I have ever meet. She lets everyone sample any of the many varieties of biscotti and even some focaccia. The cannolis are made fresh with good ingredients-mascarpone cheese, ricotta cheese, some wine, etc.

Focaccia and cannolis are only sold on Sat. so place your order early!! A week or two would be good..just call!! Sat hrs 6a-3pm. Once sold out that's it! Sign said Focaccia available 10am-3pm Sat only (sold in 1/4 sheets

)

The baker uses good ingredients in his products. His focaccia have ingredients fresh from his garden-such as rosemary, eggplants, potatoes, artichokes.

Biscotti are great-ask for samples, Angela is soo helpful. I'd get one of each if I had brought my checkbook.

Things I bought: Raisin Biscottini 16oz $9; Chocolate Hazelnut Biscottini 16 oz $9; Amaretto cookies plain $5; artichoke & pesto focaccia $7.

They sell panettone that you can buy $9 or $12, rosemary crostini $6, Italian breadsticks, Venchi Italian chocolates $4 a bar and up, chocolate covered figs $6 a bag, coffee in a can $10. I should have bought more, but didn't..next time.

La Biscotteria
2747 El Camino Real (@Oakwood Dr; across from Ferrari Maserati of Silicon Valley)
Redwood City CA 94061
650-366-2747

Hours:
Tues-Fri 6am-5pm; Sat 6am-3pm
Closed Sun and Mon

No credit cards allowed, so bring Cash or Checkbook!! If you buy online from their website you can pay by credit card and a special I just saw, if you spend more than $35 online-free shipping.

website: http://www.labiscotteria.com/index.php

My pictures of the place here: http://www.kodakgallery.com/Slideshow...

  1. hhc Jul 9, 2007 09:29 PM

    adding link:

    -----
    La Biscotteria
    2747 El Camino Real, Redwood City, CA 94061

    1. hhc Aug 7, 2006 01:29 AM

      Angela from the store, told me the cannolis are made fresh with good ingredients-mascarpone cheese, ricotta cheese, some wine, etc (can't remember everything she said). It's authentic Italian cannoli. I would imagine they were be excellent, I didn't try them. Looks great though.

      The pictures I took were from someone's order that she was about to hand to the customer before me. I asked her if I could take a picture of them.

      1. s
        snw Aug 6, 2006 03:31 PM

        Are the cannoli filled wtih the lighter cream common in the bay area or the heavier cream common back east?

        1 Reply
        1. re: snw
          Robert Lauriston Aug 6, 2006 07:25 PM

          From the photo, it looks like ricotta, which is the only filling I've ever encountered in Sicily, New York, or San Francisco.

          Top-quality fresh ricotta is lighter than the supermarket brands.

        2. rworange Aug 6, 2006 06:59 AM

          VERY cool pictures, hhc. You really captured the place. Really, those were magazine quality and the pictures of the cannoli were just cruel ... they had me drooling ... and a close-up shot too.

          Coincidentally, yesterday when I was trying to find an article in the Chronicle I recalled about quark, I came across this early mention of Augustine Buonocore,when he began his businss selling at the farmers markets (scroll down).

          http://www.sfgate.com/cgi-bin/article.cgi?f=/e/a/1995/06/14/EPICURE8347.dtl

          At that time his mom and dad were helping out bagging the cookies and working the farmers markets.

          I'm glad Chowhounds are stopping by. This is just a charming little place, which you captured perfectly, and the baked goods are great ... sigh ... ONE of these days I'll make it down there on Saturday.

          Website:

          http://www.labiscotteria.com

          Previous Chowhound mentions:

          http://www.chowhound.com/topics/show/43542
          http://www.chowhound.com/topics/show/307714
          http://www.chowhound.com/topics/show/...

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