DiCamillo Bakery
History. DiCamillo bakery was founded by Tomaso and Addolorata DiCamillo in 1920 in 14th Street in Niagara Falls, NY. They were joined in business by their 11 children. DiCamillo’s was one of the first Italian bakeries to open in Niagara Falls. It operated in the basement of a three-story building with fresh bread delivered to locals by horse-drawn wagons. In 1931, the bakery was bombed and the subject of an armed attack after eldest son Tom was approached by a mob collector looking for protection money and refused to pay. Second generation 1940s1970s. Tomaso DiCamillo  died in 1941 leaving the family business in the hands of his four sons. In 1942, they moved the bakery from 14th Street to 20th Street where the bakery operated until 1976. By 1954, the company had three stores in Niagara Falls and offered a variety of products including traditional Italian bread and pizza, wedding and birthday cakes, doughnuts and éclairs. Third generation 1970s1990s. In the late sixties, a third generation of DiCamillo family entered the business. David, Thomas, Francis and Michael opened a new production facility on Linwood Ave in 1976. In 1979 the company started to deliver products  in tin boxes by mail orders. It opened a Gourmet Department headed by Michael DiCamillo and catered to gourmet departments at Saks Fifth Avenue, Macy's, Bloomingdale's in New York and Marshall Field's in Chicago. In 1980, DiCamillo also opened their first store outside of Niagara Falls in Lewiston at the historic Hotchkiss building. The bakery maintained its business model, Micahl DiCamillo saying, "There are no brokers, no distributors, no agents. Everyone has to buy directly from us. There are no salesmen, no one else but us, which is an oddity in this business.". DiCamillo’s most popular  product in the 1980s was biscotti, especially Biscotti Di Vino (red wine biscuits topped with sesame seeds) introduced in 1979 and sold in a brown coffee style bag. In 1990, the name "Biscotti Di Vino" was registered as a trademark. Another popular product of the 1980s was traditional focaccia introduced in 1983. The DiCamillo family were featured on the cover of Allison and Margaret Engel’s 1984 book "Food Finds : America's Best Local Foods and the People Who Produce Them". The authors praised the Biscotti Di Vino, stating that it "has a taste, crunch, and flavor that is unequalled ." In 1989, an article by Margaret Engel in "The Washington Post" said of DiCamillo’s "Dolcetti Delicati" tin "as with all of the DiCamillo products, the presentation, from the magical graphics on the burnished gold tin to the neatly arranged cookies, equals the quality of the baked goods." Fourth generation. In 2002, the bakery was operated by four brothers, each overseeing a particular business area: production, finance, marketing, retail operations. DiCamillo added new varieties of cookies and sweets which were sold at retailers including Neiman Marcus and Bergdorf Goodman. In 2006, the bakery opened its fifth retail store in Williamsville  at an historic 1840 Greek Revival building.