– Karen Collins, Bisousweet Owner
Bisousweet’s story is one of adventure, devotion, people, and lots of butter and sugar. Karen Collins started selling to direct clients in her home kitchen in 2005 and landed her first wholesale customer in 2009. A self-taught pastry chef, Karen turned her passion for baking into an opportunity to connect with others, create memories, and help make people feel loved with her desserts. From the earliest days of the company, the mission has been to craft decadent treats the old-fashioned way, by hand, using the best ingredients. Real butter. Belgian chocolate. Pure vanilla. Cage free eggs. King Arthur flour.
Found in stores across the country, Bisousweet’s memorable product lines stand out on the shelves.
We recommend you get to know us with our Doughnut Muffins that are baked, not fried, and which taste like an old fashioned doughnut. From there, try our uniquely soft Biscotti, our Linzer Hearts or another signature cookie, and our delicious Whoopie Pies. We have the ideal product assortment that allows you to indulge in a little Bisousweet every day.
Our certified woman-owned business has been putting a twist on traditional treats for over a decade. Our mission is to create handcrafted sweet joy for a memorable experience. As we prepare to relocate into a new 20,000 square foot facility, we remain committed to honoring our processes, traditions and to baking exceptional, all natural treats for our customers.
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“My passion has
always been about
creating sweets that
become treasured,
memorable experiences.”
I knew I wanted to be a pastry chef when I discovered my mother’s small collection of cookbooks on a shelf in our den. I fanned through the pages, searching for the chapters dedicated to cakes, pastries, pies and more. I didn’t realize I was holding my breath until I finally landed on the sweet section, and everything in my body relaxed in an exhale filled with awe.
No path in life is direct.
From sitting crossed-legged on the floor looking at pictures of desserts, to asking permission to make a cake from a cookbook instead of from a box, to trying to convince my teacher that the New York Times Cookbook was an acceptable and appropriate book for my book report, all I knew is that I loved baking. I loved reading about baking. I loved reading stories about ingredients. I coveted food-related catalogues, ripped recipes out of magazines and drooled over everything for sale in Martha by Mail. I became obsessed with copper cookie cutters and doodled pictures of wedding cakes in the margins of my math notebook.
The first time I entered a real pastry kitchen, I didn’t want to leave. I offered to wash dishes and to work for free in exchange for baking lessons. It seemed like a good deal to the pastry chef, and when she said ‘sure’, my life changed. Two weeks later, the chef didn’t show up for the early bake. Instinct took over. I tied on my apron, turned on the oven, and got to work.
That was 1994.
In 1998, I co-founded a bakery in West Concord, Massachusetts.
In 2004, when things besides the sourdough started to turn sour, I walked away and wondered what I might do when I grew up. I found the answer in my kitchen at home, surrounded by butter, sugar, flour, a mixer and an oven.
My passion has always been about creating sweets that become treasured, memorable experiences. Everything we do at Bisousweet is steeped in deep reverence for our products, our team, our customers and our commitment to joy.
Nothing spreads more quickly than Delicious Sweet Joy.
We proudly supply the same handcrafted treats I baked in my home kitchen throughout the East, South and as of September 2020 in California as well. From our irresistible baked doughnut muffins to our uniquely un-biscotti like biscotti, we have the ideal product assortment that allows everyone to indulge in a little Bisousweet every day.
With heartfelt thanks for every customer –
xo, Karen
Now that you know us – have a little fun, eat with your eyes, & fill your bag with all the tasty treats!
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