DiCamillo Bakery
| Company type | Private |
|---|---|
| Industry | Bakery |
| Founded | 1920 in Niagara Falls, New York, United States |
| Founder | Tomaso and Addolorata DiCamillo |
| Headquarters | Niagara Falls , United States |
Area served | New York State, nationwide (mail orders) |
| Products | Biscotti, cookies, breads, cakes |
DiCamillo Bakery is a family-owned Italian American bakery chain established in 1920 in Niagara Falls, New York. With outlets located in Niagara Falls, Williamsville, and Lewiston, it primarily serves customers across New York State through local distribution and offers nationwide shipping via mail orders. The bakery is especially well-known for its biscotti and also produces a variety of cookies, breads, and cakes.
History
The bakery was started by Tomaso and Addolorata DiCamillo on 14th Street and grew with the active participation of their eleven children. As one of Niagara Falls' earliest Italian bakeries, it began operating out of a basement and initially delivered bread using horse-drawn wagons. In 1931, the business encountered serious adversity including a bombing and an armed assault connected to their refusal to pay mob protection fees, underscoring the early risks faced during its expansion.
Second generation, 1940s–1970s
Following Tomaso DiCamillo's passing in 1941, his four sons took over the family enterprise. In 1942, the bakery moved from its original 14th Street location to 20th Street, where it remained until 1976. By 1954, the company had grown to operate three stores within Niagara Falls, featuring a selection of traditional pastries.
Third generation, 1970s–1990s
During the late 1960s, David, Thomas, Francis, and Michael DiCamillo—the third generation—became involved in the business and inaugurated a new production plant in 1976. By 1979, they had begun offering products shipped in tin containers via mail order to upscale retailers such as Saks Fifth Avenue, Macy's, Bloomingdale's in New York City, and Marshall Field's in Chicago. The company extended beyond Niagara Falls in 1980 by opening a store in Lewiston’s historic Hotchkiss building. Maintaining a direct-to-consumer approach without intermediaries allowed the bakery to retain tight control over its brand identity and customer relations.
In the 1980s, Biscotti Di Vino, introduced in 1979 and trademarked by 1990, became the company's signature item. Another key product was their traditional focaccia launched in 1983. The brand was distinguished by its elegant packaging and gourmet positioning; Michael DiCamillo headed the gourmet division focused on serving high-end retail markets.
The bakery’s accomplishments were featured on the cover of Allison and Margaret Engel’s 1984 publication Food Finds: America's Best Local Foods and the People Who Produce Them, which praised Biscotti Di Vino for its distinctive flavor and quality. Additionally, in 1989 The Washington Post lauded their "Dolcetti Delicati" tin for combining refined presentation with exceptional baked goods.
Fourth generation
By 2002, management rested with four brothers overseeing production, finance, marketing, and retail functions respectively. The product assortment was broadened with new cookies and confections distributed through prestigious outlets such as Neiman Marcus and Bergdorf Goodman, strengthening the company’s market footprint.
In 2006, DiCamillo Bakery opened its fifth retail location in Williamsville, New York, situated within a historic Greek Revival structure dating back to 1840—demonstrating strategic expansion into premium markets while capitalizing on heritage branding.