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from using the proper technology and care at the café:
“The refrigeration comes from the bottom,” Stagias said.
“The reason being if you cool it from the top, the filling
becomes mushy.”
The café’s chocolates are also made in-house and the
52 varieties include peanut, walnut, strawberry, cherry,
peanut butter and more.
The café carries their own brand of coffee beans and
it’s worth making a visit just to try the cappuccino. The
café uses a new machine to print beautiful images and
designs onto the froth.
Stagias certainly has no plans of stopping at one
storefront; he plans to open more Biskoti locations in the
future and his sights are set on Westbury, Long Island.
Until then, Biskoti seems to be well on its way to becom-ing
a great addition to the neighborhood and a delightful
spot to share happy memories with friends and family.
As for the recipe for Biskoti’s continued success, ac-cording
to Stagias, the answer is simple: “We have great
ingredients, great atmosphere. Come down and enjoy
your coffee, outdoor or indoor,” Stagias said. “We’ve got
a good European environment and that was missing from
Astoria to me; somewhere with the right ingredients and
the right refrigeration.”
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