About Biscotto

We are Flor and Jorge, the couple behind Biscotto. From the beginning, we wanted to  create something of our own, a project that  was ours beyond our day jobs. What started as a small kitchen hobby in Argentina grew alongside our lives, travels, and other projects, eventually becoming the bakery it is today.

Biscotto began as a hobby in Posadas, Argentina, where we made artisanal alfajores filled with Italian meringue and chocolate.

We chose the name Biscotto because we always had Italy in mind and because it means “cookie”. And alfajores are, at their core, two cookies filled and sandwiched together, forming one of Argentina’s most traditional classics.

Over time, we moved to Italy and continued experimenting, learning, and refining our craft. Later, life brought us to Denmark. The countries changed, but the name stayed. By then, Biscotto was already part of who we were.

In Copenhagen, we started again with a new direction. We began by making medialunas -Argentina’s version of a croissant- inspired by the ones we grew up with. Eventually, we decided to focus entirely on what we truly wanted to perfect: croissants made with technique, patience, and carefully selected ingredients.

Throughout this journey, one thing never changed: we did everything ourselves. We tested, adjusted, failed, and improved. We sold our first croissants from home and grew thanks to the people who trusted us from the very beginning.

Today, we’re opening our shop and taking the next step. Our focus remains the same: well-crafted croissants made with quality ingredients and real attention to detail. We also serve coffee, but if there’s one thing that defines Biscotto, it’s the work behind every piece that comes out of the oven.

Biscotto started as a small alfajor project and has grown into a bakery specializing in croissants. The journey has evolved, and so have the places we’ve called home. Our standards haven’t.