We are a local business determined to help our local community. The net proceeds from the sales of all our biscotti are donated to a variety of charities.  We have raised money for the San Diego Humane Society and are currently raising money for the San Diego  Food Bank. Enjoy our biscotti and know your purchase is helping others as well.

I am a professionally trained “cook” who spent years in the restaurant business as a “Food Service Consultant”, an upgraded term for salesman. In my case, selling restaurant supplies for a company formally known as S.E. Rykoff & Co. Most people who lived in L.A from the 60’s to the 90’s will remember our green trucks delivering all around town decorated with our logo “Enjoy Life, Eat Out More Often.” 

At that time, Los Angeles was beginning its explosion into a food mecca. I had the great fortune of working with culinary greats such as Nancy Silverton, Evan Kleiman, the late Amy Pressman, Melinda Bugarin Lucas, Jonathon Waxman, the late Mark Peel, Suzanne Tracht, Tony DiLembo and other brilliant chefs working in Los Angeles at the time.

Even though I graduated from the Culinary Institute of America, it was with these chefs that I really got my culinary education.  On occasion, Nancy would allow me to work (volunteer) in the kitchen at Spago, where I learned to make a mean pastry crust and decorate fruit tarts, how to use a butane torch to make the burnt sugar crust for Crème Brulee among many other things. I watched and absorbed so much from these chefs and was able to recreate so much of what I learned from them at home.

I eventually got married, had two kids and my family and I moved back east in 1996.  Years later as my kids were entering college and my husband threatened to retire, I decided it was time for me to return to the only industry I have ever been interested in, the food business.  I saw a segment on the Food Network about an ice cream shop in Chicago that was using the magic of Liquid Nitrogen to make ice cream right in front of their customers. I was so impressed I started doing research and learned everything I could about working with liquid nitrogen and making ice cream and sorbet with it. I visited shops in Florida, San Francisco, NY, and LA.  I became convinced liquid nitrogen ice cream was where I wanted to be. 

I launched “Wiches of Boston” a catering company specializing exclusively in Liquid Nitrogen Ice Cream made right in front of the guests in 2012. I borrowed $20,000 and purchased equipment and supplies.  I then had to learn all those things it takes to go into the liquid nitrogen ice cream business. 

To get the word out about the business I became a member of two Event Professionals Associations where I did demonstrations and had everyone sample our ice cream. That in turn got me in to almost every hotel in Boston and surrounding areas including The Harvard Club, MIT, Brandeis, The Museum of Science, The MFA, the Boston Convention Center, and other highly regarded venues. I really enjoyed doing parties, made some money and was so proud of what I had accomplished. 

In 2018, my husband and I decided to move to San Diego, where he went to school (UCSD) and I sold the business to one of the women who worked for me from time to time.  “Wiches of Boston” is now owned by Antoinetta Steely, survived the pandemic and is still going strong.

Fast forward to 2023, I found a recipe online for Biscotti that would be appropriate for gluten free. I tweaked the original recipe, and shared the biscotti I made with friends.  I have never received such resounding enthusiasm (at least not since my ice cream!) with everyone asking for the recipe, which I was happy to share. Eventually, I decided to try selling the biscotti and Taste & Sensibility was born.