Biscuiterie d’Afa

Biscuiterie d'Afa was founded in 1983 in Appietto, a village in the hills above Ajaccio in Corsica, by the Fenech brothers. They began making canistrelli — the island's traditional twice-baked biscuits, sliced and baked a second time to give them their characteristic crunch — from their family garage, following a traditional Corsican recipe, and made their own early delivery rounds to sell the first batches locally. As demand grew, the brothers refined their recipes, expanded their range and invested in more efficient, modern production equipment while keeping the same base recipes rooted in Corsican tradition. Today the company produces a wider range of canistrelli variations alongside other Corsican specialties, including biscuits made with chestnut flour, clementine, and myrtle liqueur — ingredients tied to the island's own agricultural products. The business remains associated with the Fenech family and is based in Appietto, within the Ajaccio area, where it also runs canistrelli-making workshops for visitors. Biscuiterie d'Afa is now recognized within Corsica's food industry as one of the longer-established producers of canistrelli, having grown from a garage operation into a company with dedicated production facilities while continuing to emphasize handmade technique and local ingredients.