John sits down with Matthew DiCamillo, fourth-generation co-owner of DiCamillo Bakery in Niagara Falls - one of the most beloved and enduring food brands in Western New York. Matthew’s path to the bakery was anything but direct. He spent a decade as a classical voice major, adjunct professor at Elon University, and aspiring opera performer before the 2008 financial collapse closed the door on arts funding and forced a reckoning. He came back to Buffalo, got his MBA at UB while baking bread at night, and eventually found himself staring at ten years of profit-and-loss statements that told a story the family had been careful to hide.
The conversation is one of the most honest accounts of what it actually takes to steward a legacy business through hard times. Matthew talks about the grief of leaving the arts, the infighting and silos he walked into, the moment the CPA laid out those ten P&Ls and left the room, and the cash flow discipline that became the foundation of the turnaround. He covers the full arc of DiCamillo Bakery’s history from a basement oven on 14th Street in Niagara Falls in the late 1890s through the NAFTA price wars that wiped out most Western New York bakeries, and what he and his brother are now doing to build redundancy before the founding generation is gone.
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