About Us


  
Bellicchi's Best Biscotti
Who We Are

Kathleen Bellicchi started her business with her husband Eric.  With the help of Hope and Main, Rhode Island’s first haven for new food businesses, Bellicchi’s Best Biscotti is part of a movement that will help to grow Rhode Island’s local food economy. Hope and Main’s physical surroundings and personal help and support offer a nurturing environment populated by people passionate about food. I source local ingredients and sell at and participate in Farmers Markets and events with a goal of providing quality food at affordable prices for many people. 
   This year my professional chef son, James Bellicchi, joined me as a silent partner. In time, our goal is to grow the business with James joining me full time.

What We Do

I bake and sell biscotti. What makes Bellicchi’s Best Biscotti stand out is its quality. It has a lovely crunch, its small size is perfect for dunking, and people can elect to eat one to satisfy a sweet tooth craving or several and still not feel they have “overdone” dessert.  

Because of its small size, each bite can release a different flavor: a burst of chocolate, a back note of orange, the richness of a macadamia nut.
Bellicchi’s Best Biscotti is prepared with organic oranges and lemons, cage-free Rhode Island eggs from Little Rhody, King Arthur flour and Cabot butter from Vermont.  I am always looking for locally sourced ingredients.
I produce three biscotti flavors: Almond Fennel Orange, Cocoa Nibs, and White Chocolate Macadamia with Lemon. Soon a gluten-free version of Cocoa Nibs Biscotti will join that trio. In the development pipeline are savory biscotti, adapting the seasoning to specific holiday times and a limited edition of biscotti holiday flavors.

Giving Back

Baking biscotti together with my husband is a cherished memory.  Eric was diagnosed with early onset Alzheimer’s and died two years ago.  To honor him and those with loved ones impacted by this disease, I will donate 5% of profits each year to the Alzheimer’s Association. My eventual goal is to move to donate 5% of each sale.

Having started a food business at home I would like to support others to build successful home food businesses. While I acknowledge the profusion of templates and “how to” online guides, I have learned that the best way to move forward successfully is to learn from other people’s (and frequently our own) experiences.  Building a successful home food business can help people who love to cook find an outlet for sharing their talents; add to a family’s income, grow their business acumen, and help contribute to growing local food economies. And maybe graduating one day to join Hope and Main or another kitchen incubator.