New York State Bakers Newsletter

New York State

Assn of Manufacturing

Retail Bakers

Fall 2011 Newsletter

New York State Bakers Officers

Chairman of the Board

Biagio Settepani

718-987-5859

President
Joe Gifoli

516-354-3930

1st Vice President
Aaron Wasserman
2nd Vice President
Nick Stork
Secretary
Werner Simon
Treasurer
Edward Maher
Newsletter Editor
Lucia Adrian

NYS Workshops

Atlantic Bakery Expo

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All Things Baking 2011

All things baking is a joint venture of RBA and BEMA..All things Baking will run from Oct 2-4th 2011. Please click on link above for more info.

Caravan Ingriedients

Caravan Ingriedients

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Empire Bakery Equipment

Empire Bakery Equipment

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Inter-County Bakers

Inter County Bakers

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Greetings!

President's Message

Dear Friends,

Welcome to our New York State Bakers newsletter. As we enter the fall season, many of our customers await the new products that come with the change of seasons: pumpkin muffins, jelly apples, pumpkin and coconut custard pies, to name a few. At my shop we also cut out some different Halloween cookies to dress up the showcases. Our customers look forward to seeing these new items in our displays. Fruit pies also sell well and I've included a recipe for blueberry filling that we make in my shop.

I wish you the best in baking,

Joseph Gifoli

New York State Annual Inauguration / Meeting

Annual Convention

We are having our convention on Sunday,

October 16th-17th at

Danford's Hotel and Marina in Port Jefferson

25 East Broadway, Port Jefferson, NY 11777

1-800-332-6367

www.danfords.com

Danfords Hotel & Marina

Rates are: $129.00 plus taxes per night and includes a

continental breakfast.

There is a $ 7:00 parking fee.

Our installation dinner will start at 6:00.

The cost of dinner will be $60.00 per person including tax

and gratuity.

Please call the hotel directly to book you room, at least

30 days prior to the convention. Be sure to mention

New York State Baker's Association when booking.

Port Jefferson is a beautiful place to go in the fall.

There will be opportunities for members to golf, fish, shop,

go a winery, or just get away for a couple of days

with old friends.

New York State Baker Workshop

Gourmet Bake Shop

The Gourmet Bake Shop

Sept 14,2011

Knowing the baker has to be better than the big box stores and super markets, Joe Gifoli of The Gourmet Bake Shop, wanted to demonstrate how easy it is to put out a better pie by making the filling from scratch. With the use of wild blue berries, strawberries and natural fruits, the pies have the distinct flavor of the sweetened fruit with no after taste of added thickeners. His workshop for the Nassau/Suffolk Bakers Association was informative, instructive and members got to taste the difference in his pies with recipes to take back with them. Sharing a success is what the workshops are all about.

Joe Gifoli

Joe and his helper Roseann Rush

Pineapple filling

Apple Filling

Baker's Corner

Joe's Delicious Blueberry Pie

Blueberry Filling

15lbs Wild Blueberries, defrosted

6lb 4oz. Sugar

1lb 2oz. Ultra Sperse Starch

1/4 oz Cinnamon

1/4 oz Salt

3/4 qt Water

Mix all ingredients together till thoroughly combined,by hand or by mixer

Recipe- Compliments of Joe Gifoli

Mixing Blueberry Filling

Annual Bakers Baseball Outing

On a stormy August 1, 110 bakers and their families braved the weather and headed to Citi Field to watch the Mets loose to the Florida Marlins 7-3. Weather held at the stadium and the game ran into an extra inning when the Mets tied the Marlins in the 9th inning with a 3-3 score. Unhappily, the Marlins loaded the bases in the tenth and finished the game with a home run. But the bakers, as always, enjoyed the evening among their associates and friends.

Mets Game 1