Karen Collins found her mother's cookbooks on a shelf in the den as a girl and went straight for the chapters on cakes and pastries. In 1994, she walked into a real pastry kitchen for the first time and asked the chef if she could wash dishes for free in exchange for lessons. Two weeks in, the chef did not show up for work. Karen tied on an apron, turned on the oven, and started baking.
She co-founded a bakery in West Concord, Mass., in 1998, left in 2004, and went back to baking at h
Karen Collins found her mother's cookbooks on a shelf in the den as a girl and went straight for the chapters on cakes and pastries. In 1994, she walked into a real pastry kitchen for the first time and asked the chef if she could wash dishes for free in exchange for lessons. Two weeks in, the chef did not show up for work. Karen tied on an apron, turned on the oven, and started baking.
She co-founded a bakery in West Concord, Mass., in 1998, left in 2004, and went back to baking at home. Bisousweet grew out of that kitchen. The approach has not changed since. Everything is made by hand with real butter, Belgian chocolate, pure vanilla, cage-free eggs, and unbleached, unbromated flour. Bisousweet is a certified woman-owned business, and Karen credits the team that bakes alongside her for her sweet confections.
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