Bonnie Lynn Tempesta

[7] In 1982, Tempesta used her Florentine aunt Isa Romoli's recipe to produce biscotti — the flat, crunchy, twice-baked cookies traditionally used by Italians to dunk in wine or espresso.

[9] With a $15,000 loan from her brother,[10] Cork Marcheschi, "a noted neon light sculptor,"[11] Tempesta rented a 200-square-foot (19 m2) commercial kitchen in South San Francisco.

Los Angeles Times Food Editor Russ Parsons called Boncora Biscotti "dynamite" in his Daily Dish column on September 14, 2012.

[23] She donated a portion of every sale to a favorite cause: Pets Lifeline of Sonoma County, a local nonprofit animal rescue organization.

[24] Boncora baking company in Kenwood remained open until April 2016, with her daughter Daniela A. Tempesta leading the business.

Bonnie Tempesta, known as the "Queen of Biscotti" and founder of La Tempesta Bakery.
Bonnie Tempesta, known as the "Queen of Biscotti".