DiCamillo Bakery
Corporate brand
UnclaimedA family-run Italian-American bakery chain from Niagara Falls, New York, known especially for biscotti and traditional baked goods.
Last updated August 31, 2026
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Overview
DiCamillo Bakery is a family-owned Italian-American bakery business founded in 1920 in Niagara Falls, New York, by Tomaso and Addolorata DiCamillo. The company began as a neighborhood bakery on 14th Street and became one of the earliest Italian bakeries in Niagara Falls. Its early operation was distinctly local: bread was produced in the basement of a three-story building and delivered to customers by horse-drawn wagons. The founders were joined by their 11 children, establishing the multigenerational family structure that remains central to the brand's identity. The bakery experienced a serious criminal attack in 1931 after the eldest son, Tom DiCamillo, refused to pay protection money demanded by a mob collector. The premises were bombed and subjected to an armed attack. Despite this disruption, the family continued operating. After Tomaso DiCamillo's death in 1941, four of his sons assumed responsibility for the enterprise. In 1942, the bakery moved from 14th Street to 20th Street, where it remained until 1976. By 1954, it had expanded to three Niagara Falls stores and offered a broad range of traditional pastries. A third generation entered the business in the late 1960s. David, Thomas, Francis, and Michael DiCamillo later established a new production facility in 1976, allowing the company to support broader retail and mail-order activity. In 1979, DiCamillo began shipping baked goods in tins through mail order. The business also developed a gourmet department led by Michael DiCamillo and supplied specialty food departments at Saks Fifth Avenue, Macy's, and Bloomingdale's in New York, as well as Marshall Field's in Chicago. Its distribution philosophy emphasized direct relationships: the bakery described its model as selling directly without brokers, distributors, agents, or outside salesmen. Biscotti became the brand's signature product during the 1980s. Biscotti Di Vino, introduced in 1979, is a red-wine biscuit topped with sesame seeds and packaged in a brown coffee-style bag. The product's name was registered as a trademark in 1990. DiCamillo also introduced traditional focaccia in 1983 and continued to sell Italian breads, cookies, pastries, and gift-tin assortments. The bakery received national attention through its inclusion on the cover of the 1984 book Food Finds: America's Best Local Foods and the People Who Produce Them, while later newspaper coverage highlighted both the quality of its products and the presentation of its tins. The fourth generation was operating the company by 2002, with four brothers overseeing production, finance, marketing, and retail operations. During this period, DiCamillo broadened its selection of cookies and sweets and reached luxury retailers such as Neiman Marcus and Bergdorf Goodman. The retail network expanded beyond Niagara Falls, beginning with a Lewiston store opened in 1980 in the historic Hotchkiss Building and later including a fifth store in Williamsville, opened in 2006 in an 1840 Greek Revival building. DiCamillo Bakery remains associated with regional retail shops, direct sales, mail-order gifting, Italian-American baking traditions, and a product portfolio centered on biscotti, breads, cookies, pastries, and focaccia. Publicly available reference material does not establish a separate corporate parent, public listing, current executive roster, or detailed financial figures.
History
DiCamillo Bakery was established in 1920 on 14th Street in Niagara Falls, New York, by Tomaso and Addolorata DiCamillo. The founders' 11 children joined the operation, making the bakery a family enterprise from its earliest years. It operated in the basement of a three-story building and delivered bread locally by horse-drawn wagon. The business was among the first Italian bakeries in Niagara Falls and served a growing Italian-American community. In 1931, the bakery faced a violent criminal incident after Tom DiCamillo, the founders' eldest son, declined to pay protection money to a mob collector. The premises were bombed and attacked with firearms. The family nevertheless continued the business. Tomaso DiCamillo died in 1941, after which four of his sons took over management. In 1942, the bakery relocated to 20th Street, remaining there until 1976. Its local footprint expanded during the postwar period; by 1954 it had three Niagara Falls stores and sold traditional pastries in addition to bread. Members of a third generation entered the business in the late 1960s. David, Thomas, Francis, and Michael DiCamillo subsequently established a new production facility in 1976. In 1979 the bakery began mail-order sales using tins, a format suited to shipping and gifting. It also created a gourmet department under Michael DiCamillo and supplied specialty food departments at Saks Fifth Avenue, Macy's, and Bloomingdale's in New York, along with Marshall Field's in Chicago. The company maintained a direct-sales approach, presenting itself as unusual in the baking industry because customers and retailers bought from the bakery without brokers, distributors, agents, or sales representatives. The bakery's strongest product recognition during the 1980s came from biscotti. Biscotti Di Vino, introduced in 1979, combined a red-wine biscuit with sesame seeds and was sold in a distinctive brown coffee-style bag. The name received trademark registration in 1990. Traditional focaccia joined the range in 1983. Other important products included Italian breads, cookies, pastries, sweets, and decorated or gift-oriented tins such as Dolcetti Delicati. DiCamillo's reputation extended beyond Western New York through national food writing. The family and bakery appeared on the cover of the 1984 book Food Finds: America's Best Local Foods and the People Who Produce Them, and later coverage praised the balance between product quality and presentation. By 2002, the fourth generation was operating the company. Four brothers divided responsibility across production, finance, marketing, and retail operations. The bakery introduced additional cookie and sweet varieties and secured placements with luxury retailers including Neiman Marcus and Bergdorf Goodman. Its retail expansion included a Lewiston location opened in 1980 in the historic Hotchkiss Building and a Williamsville store opened in 2006 in an 1840 Greek Revival building. The brand is documented as having locations in Niagara Falls, Williamsville, and Lewiston. DiCamillo Bakery's historical identity rests on continuity rather than rapid corporate expansion. It combines local bakery production, Italian-American recipes, family management, direct retail and mail-order selling, and premium packaging. Public sources identify the DiCamillo family as the controlling family but do not provide a complete current ownership structure, current executive list, financial statements, or a confirmed present-day store count.
- 2006
Williamsville store opens
[1]DiCamillo opened a store in Williamsville in a historic Greek Revival building.
- 2002
Fourth generation manages the bakery
[1]Four fourth-generation brothers oversaw production, finance, marketing, and retail operations.
- 1990
Biscotti Di Vino trademark registered
[1]The Biscotti Di Vino name was registered as a trademark.
- 1984
Featured in Food Finds
[1]The DiCamillo family was featured on the cover of Food Finds: America's Best Local Foods and the People Who Produce Them.
- 1983
Traditional focaccia introduced
[1]Traditional focaccia became part of the bakery's product range.
- 1980
First store outside Niagara Falls
[1]The company opened a retail store in Lewiston's historic Hotchkiss Building.
- 1979
Mail-order and Biscotti Di Vino launches
[1]DiCamillo began shipping products in tins by mail order and introduced Biscotti Di Vino.
- 1976
New production facility opens
[1]Third-generation family members opened a new production facility.
- 1954
Local store network reaches three locations
[1]The company operated three stores in Niagara Falls and sold traditional pastries.
- 1942
Move to 20th Street
[1]The bakery relocated from 14th Street to 20th Street.
Products and positioning
Traditional Italian-American baking with a multigenerational family identity, direct sales, regional retail presence, and gift-oriented packaging.
Biscotti · 1979
Biscotti Di Vino
A signature DiCamillo product introduced in 1979. It is described as a red-wine biscuit finished with sesame seeds and packaged in a brown coffee-style bag. The product became especially prominent in the 1980s and its name was registered as a trademark in 1990.
Bread · 1920
Italian breads
Traditional Italian-style breads form part of the bakery's original and continuing identity. Bread was the focus of the early Niagara Falls operation, which delivered loaves locally by horse-drawn wagons.
Flatbread · 1983
Traditional focaccia
A traditional focaccia product added to the range in 1983, extending DiCamillo's Italian baking portfolio beyond its core bread and biscotti offerings.
Cookies and gift tins
Dolcetti Delicati
A DiCamillo cookie assortment associated with decorative gift-tin presentation. Contemporary coverage emphasized the relationship between the tin's visual design, orderly arrangement, and the baked goods inside.
Bakery sweets
Cookies and pastries
The bakery has long offered a broad assortment of traditional pastries, cookies, and sweets alongside bread. Later generations added further varieties for retail, gourmet departments, and mail-order sales.
Controversies
Marketing campaigns
- 1984Food Finds national feature
United States
The DiCamillo family and bakery appeared on the cover of Food Finds: America's Best Local Foods and the People Who Produce Them.
Outcome. The feature contributed to national visibility for the family business and its biscotti and other local specialties.
- 1979Tin mail-order program
United States
DiCamillo began shipping baked goods in tins through mail order, using packaging suitable for distant delivery and gift purchases.
Outcome. The initiative expanded the bakery's reach beyond its local stores and supported its later premium and gourmet positioning.
Brand decisions
2006
Expansion into WilliamsvilleStrategyBackground
The family business continued extending its physical retail presence while retaining its regional identity.
Action taken
DiCamillo opened a Williamsville store in an 1840 Greek Revival building.
Aftermath
The location became part of the documented retail network alongside stores in Niagara Falls and Lewiston.
1980
Expansion into LewistonStrategyBackground
The company had operated stores in Niagara Falls and was seeking a broader regional retail presence.
Action taken
DiCamillo opened its first store outside Niagara Falls in Lewiston's historic Hotchkiss Building.
Aftermath
The move established the basis for a wider Western New York retail network.
1979
Direct mail-order and direct-sales expansionStrategyBackground
DiCamillo sought to extend its regional bakery business to distant consumers and specialty retailers.
Action taken
The company introduced tin-based mail-order shipping and maintained a model centered on direct purchasing without brokers, distributors, agents, or outside salesmen.
Aftermath
The approach became a defining feature of the company's gourmet and gift-oriented business.
1979
Launch of Biscotti Di VinoProduct launchBackground
The bakery was developing products that could stand out in specialty retail and mail-order channels.
Action taken
DiCamillo introduced a sesame-topped red-wine biscuit under the Biscotti Di Vino name.
Aftermath
Biscotti Di Vino became one of the bakery's best-known products and received trademark registration in 1990.
1976
Establishment of a new production facilityStrategyBackground
The third generation had entered the family business and the bakery needed production capacity to support continued retail and broader sales.
Action taken
David, Thomas, Francis, and Michael DiCamillo opened a new production facility.
Aftermath
The facility supported later mail-order activity, gourmet retail relationships, and continued expansion beyond the original Niagara Falls location.
Sources2 sources
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