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New York State
Assn of Manufacturing
 Retail Bakers
                               Fall 2010 Newsletter 
New York State Bakers Officers

Chairman of the Board
Biagio Settepani


Joe Gifoli

1st Vice President
Ernest Wunch
2nd Vice President
Aaron Wasserman
Werner Simon
Edward Maher
Newsletter Editor
Lucia Adrian

NYS Workshops
Patisserie Bruno
Tilda's Bake Shop

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I would like to welcome all of you to our online newsletter, we hope you like it.  We feel that this new format is more efficient than the traditional print newsletter that everyone is accustomed to. Please encourage others in the industry to sign up for it; we want all to benefit from our newsletter. Not everyone may know that we made the switch to the online format.

I am happy to say that I attended the IBIE 2010 convention in Las Vegas. It was a great show, featuring the biggest and the best names in the industry. The size of the show was very impressive, along with the number of attendees that were there. The RBA partnering with them was a great move; both associations complement each other. I felt that RBA's involvement contributed to the show's success. I am also happy to report that the Nassau/Suffolk bakers had a great banquet last month, honoring Werner Simon.

As we enter the fall season, we ask ourselves if our businesses are prepared for the holiday rush. We have to prepare to be ready to handle the burst of extra business that will be coming our way, and have to plan out a strategy to keep things flowing smoothly. This is the time that our staff will be relied upon more than ever. We should give them the recognition they deserve. I feel that if they know that I appreciate their efforts they will go the extra mile for me. 

We are having a workshop at the Culinary Institute of America on October 25th, put together by Chef Noble Masi. This will be a good opportunity for us to get together and spend some time with old friends and learning new ideas

Wishing you the very best in baking,

President Joe Gifoli

NYS Workshop - Reisterer's Bakery -August 2010

A most interesting Workshop was held at Reisterer's Bakery 

In keeping up with the changing times and customer choices, Reisterer's Bakery hosted a hands-on demonstration of Hispanic breads and cookies. Kate O'Brien, Dan DiLauro and Dave Gouveia from Dawn Food Products brought along samples of their Concho dough (Pan de Huevo Base) and easily tossed, turned, knotted and balled the dough into interesting shapes favored by the Latino community. Formulas were handed out and members had some fun trying out forming the shapes for themselves 


Up Coming NYS Workshop at the  
 Culinary Institute of America

New York State Bakers

Dinner & Workshop

October 24 -25, 2010     

 Culinary Institute of America

Hyde Park New York


Marriott Courtyard

2641 South Road/Route9

Poughkeepsie NY 12601



Sunday October 24

Rooms include Breakfast

Reservation and payments to be made by individuals

Mention you are going to Culinary Institute for the workshop for  special rates.



Dinner  7PM

Santo Stefano Wine Making Club

44 Saint Nicholas Road

Wappinger's Falls NY 12590

845- 297-2580


Antipasto provided by Noble Masi

Bread & Dessert by NYSBA

(Please bring rolls & desserts)

Wine and Beer cash only, no liquor.


Monday October 25


Workshop at Culinary Institute of America 9am-12 noon

LECTURE AND Demonstration from The Modern Café Textbook by Francisco J Migoya CMB

He will feature the bakery, pastry, savory kitchen, beverages and the retail shelf.


The participants are invited to join the Culinary Institute faculty and staff for a family style lunch at the CIA .


Cost of both meals, Dinner at Santo Stefano  and Lunch at CIA  is $50 per person

 Nassau Suffolk Bakers Annual Banquet
 Honoring Mr. Werner Simon
September, 12, 2010 at the Fox Hollow Inn
Kathy Fehn, Cindy Simon, Werner Simon and Charles Tola
Werner Simon & Family
Charles Tola & Family
New York State Association of Manufacturing Retail Bakers
640 Route 25A
Rocky Point, NY 11778