Fancy Food Find: Marlo’s Bakeshop
In the “Fancy Food Find” series, take a closer look at some of the treats on display at the 2015 Winter Fancy Food Show.
We all have family recipes passed down from generation to generation, but Marlo Gertz knew that there was something special about her Grandmom Ann’s biscotti.
For over 50 years, Grandmom kept the recipe top-secret and regularly packed old cookie tins with soft-baked, not-too-sweet, addictive cookies to send to everyone in the family. When it came time for Grandmom to pass the legacy on, Marlo was one of the lucky recipients.
After graduating from NYU in 2008 with B.A.s in Journalism and French, Marlo began building a career in marketing and relationship management. However, her passion for food, cooking, and baking burned bright throughout it all and she completed professional pastry training in fall 2012. The beloved biscotti recipe from her Grandmom always remained in the back of her mind and she dedicated herself to perfecting it over time, launching her eponymous, San Francisco-based company Marlo’s Bakeshop soon after.
The current biscotti selection—sold individually wrapped or in one-pound packages—comes in three varieties: Original (dark chocolate-covered raisins, toasted walnuts, and Guittard dark chocolate chips, with a light dusting of cinnamon and sugar), Midnight (Guittard cocoa, dark chocolate chips, and espresso), and Banana Bread (banana, caramel-y maple, and toasted walnuts; added bonus of being gluten- and dairy-free).
While similar in appearance to traditional biscotti, these biscotti have a softer texture (no need to dip in coffee to soften these up) and richer flavor thanks to the premium, locally sourced ingredients Marlo uses in each batch. (I’m a fan of the Guittard fair trade chocolate she uses in her recipes; it’s the same chocolate I use in my own baking excursions.) Heat them up (10 seconds in the microwave at low-medium power or 4 minutes in a pre-heated 200 degree oven) and put on top of vanilla bean ice cream or pair with a glass of milk for the ultimate indulgence.
Marlo’s goal is to share these special, handmade cookies using the best ingredients she can find, turning tasters into biscotti addicts for life. But don’t just take her word or my word for it. One of the best reviews I read says it all (thanks for the smile, Curtis J.): “I didn’t see anything on the package that said, ‘Caution: Eating the entire bag before dinner may curb appetite.’”