BREAKTHROUGH BAKER
SHOP small SOPHIA JORDAN, OWNER, BLACK BOTTOM BISCOTTI
Omaha’s sweet crunch
BUY LOCAL MOVEMENT DRIVES BLACK BOTTOM BISCOTTI Sophia Jordan started Black Bottom Biscotti nine years ago when she saw an opportunity. The idea for the company came when the bakery that she regularly purchased her favorite biscotti from stopped making it. She knew that store-bought biscotti wasn’t what she wanted. She acted and crafted a recipe for a cranberry pistachio biscotti and the encouraging results inspired her. She started selling it at craft fairs and to people who wanted to give them as gifts, as well as for their own personal enjoyment. She negotiated a lease with a building owner and in October 2012, she opened the doors of Black Bottom Biscotti. For Jordan, her business isn’t just something she loves — it is part of who she is. “I want to leave Black Bottom Biscotti as a legacy to my future generations,” Jordan said. Black Bottom Biscotti creates biscotti and scones that are individually packaged. All products are made in-house from scratch from real butter and real eggs, with no added preservatives.
“Our biscotti is flavorful and filled with particles like nuts, dried berries, and chocolate chips,” Jordan said. “They are dried to be crisp, not rock hard, so you decide whether to dip or not to dip. We call it ‘Undippably Edible.’” This holiday season, the company will reintroduce its Rugelach, a Jewish cookie that has a butter and cream cheese-based pastry with a filling rolled into it. The biscotti and scones are also sold at local coffeeshops and specialty stores, and are shipped throughout the United States. Corporate rates are offered and gift packages can be customized for mailing. “We don’t skimp on added ingredients,” Jordan said. “Most of the commercial biscotti I’ve seen had very little cranberries and nuts in their cranberry and nut biscotti. “You can see and taste the cranberries and nuts in ours. Then, we dip them in a decadent chocolate coating, white or dark. When we started it was just dark chocolate, hence the [company] name, which also became a play on me being African American. But as our flavors expanded, we needed a white chocolate for flavors like lemon blueberry, lemon poppyseed and pumpkin spiced.”
Page 18 • October 29, 2021
