Souheil El-Richani was born in Lebanon, one of eight children. His oldest brother owned a bakery there that specialized in French style pastry. He moved to Cleveland in 1990, along with the rest of the family, and started a wholesale baking business. Souheil joined him making cakes for restaurants. But in 2004 he decided to branch out and launch his own company. He named his venture MsCotti: M for Marie, his mother’s name, S for Souheil, and Cotti for biscotti, his specialty. What sets his version of the traditional twice-baked Italian cookie apart is that they are soft and moist. That, he says, is because yogurt, a common ingredient in Lebanese cuisine, is added to the batter. He also uses it in the scones he makes so the crumbly English pastry takes on a velvety texture. It took time and effort to perfect his formulas. “I read cookbooks, I experimented, and finally came up with my recipes,” says the 42 year old father of three girls.

He admits that he has to work seven days a week. "I am the baker, the business manager, and the salesman. It's hard, but I don't mind. Having my own business is my dream. It means I can give my children a better, easier life."