This breakthrough marked the creation of the world’s first commercially solar-baked biscotti. Solar Bakers has taken a visionary step by expanding into a community-driven initiative, blending innovation with social impact.
We are currently testing a state-of-the-art solar bakery station that integrates two cutting-edge processes: evacuated tube baking as the primary method and solar box baking as a secondary technique. This fusion of technologies produces an unparalleled, premium biscotti crafted specifically for the international hospitality market.
As the sole community-led solar bakery of its kind, our project stands out as a beacon of innovation and sustainability. By offering a unique, high-quality product, we aim to contribute to revitalizing the struggling tourism industry.
Our individually packed, double-baked Solar Bakers biscotti showcases exceptional taste, texture, and technology. Harvested from the sun in the arid and remote Northern Cape Province of South Africa, our biscotti is made with locally sourced, certified organic stone-milled flour, embodying the essence of Africa in every bite. This is not just biscotti—it’s a celebration of sustainability and craftsmanship.
Biscotti, also known as cantucci, are traditional Italian cookies that are twice-baked, making them exceptionally crisp and dry. The name “biscotti” comes from the Latin words bis (twice) and coctus (cooked or baked).
Biscotti’s versatility and robust texture make them a favorite treat worldwide!