Our Story
Recipes handed down, not looked up
Legacy Bakers began at a kitchen counter with a tin of index cards — the kind written in a grandmother’s hand, splashed with vanilla and smudged with flour. Those cards are still the whole recipe box. Nothing here comes from a factory line or a mix; every batch is measured, rolled, and twice-baked by hand.
Biscotti is the heart of it. The loaves are baked once until set, sliced while still warm, then returned to the oven so each piece turns crisp enough to stand up to a cup of coffee — which is exactly how they’re meant to be eaten. Alongside them we bake a rotating handful of specialty goods for the holidays, for gifts, and for the people who ask.
It stays small on purpose. A taste of generations past only tastes right when someone who cares is still doing it by hand.
