Bellicchi's Classic Biscotti: 
A family owned and operated business that gives back to the community

Founder Kathleen Bellicchi

I started my business with my husband Eric. Baking biscotti together with my husband is a cherished memory. Eric was diagnosed with early onset Alzheimer’s and died in October 2013. To honor him and those with loved ones impacted by this disease, I donate monthly to the Alzheimer’s Association. 

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. 

Bellicchi’s Best Biscotti is prepared with 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 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. 

We produce four biscotti flavors: Almond Fennel Orange, Cocoa Nibs, White Chocolate Macadamia with Lemon and Johnnycake/Johnny Cranberry. Gluten-free versions of Cocoa Nibs and Almond Fennel Orange Biscotti are also now available! In the development pipeline are savory biscotti, adapting the seasoning of specific holiday times and a limited edition of biscotti holiday flavors. Giving Back 

In addition to giving to the Alzheimer's Association, I want to help others who are improving the food community. Having started a food business at home I would like to support others to build successful home food businesses. While there are a profusion of templates and “how to” guides online, 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.