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New York State
Assn of Manufacturing
 Retail Bakers

Summer 2012 Newsletter 
New York State Bakers Officers

Chairman of the Board 

Biagio Settepani



Joe Gifoli

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

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Presidents Message 



Dear fellow bakers and friends,   


I hope this newsletter finds all of you working hard on the many occasions that are celebrated in the month of June. With the summer months fast approaching us, we are busy with graduation, wedding, and other occasion cakes. We hope to make our customers' special occasions a bit more special with a custom made cake.


I also hope that you'll use the resources of our association by reaching out to a fellow bakery owner or an allied member. It is through this networking that our group's members have been so successful; helping one another is a foundation for success.

Have a great summer,


Joe Gifoli, President

New York State Work Shop         October 21st & 22nd 2012

New York State Bakers Workshop
Johnson and Wales University
Johnson Wales Logo

Workshop Draft Agenda

Sunday Evening
Bakers Night Out in Providence
Location: at a Restaurant  TBD

Monday 8:30-9:30 AM
Breakfast and Board of Directors Meeting
Location: Culinary Museum

Monday 9:30- 11:00
Demonstration by Nathaniel "Mitch" Stamm

Chef Nathan Stamm joined the faculty at Johnson & Wales University in 2003. In 2006 and 2007 he received the university's faculty award for publishing and research, and in 2006 he was chosen by JWU students and parents to receive the faculty accomplishment award. He was also the recipient of the 2011 Dean's Award for Professional Achievement, and the 2006, 2007 and 2008 Publishing & Research Awards. 


Before coming to JWU, Stamm was the executive pastry chef at the Sun Valley Resort in Sun Valley, Idaho. Prior to that, he was pastry chef at Zingerman's Bakehouse in Ann Arbor, Mich. 


In 2011, Stamm was named one of the "Top 10 Bread Bakers of 2011" by Dessert Professional. He also published his first book, The Pastry Chef's Apprentice (Quarry), offering 17 intimate profiles of world-class pastry chefs including Kanjiro Mochizuki from the Imperial Hotel in Tokyo and Sébastian Rouxel of the Thomas Keller Restaurant Group.

He is a Certified Executive Pastry Chef with the American Culinary Federation and an active member of the Bread Bakers Guild of America. He is also a frequent contributor to professional magazines and trade journals. 


Stamm, who trained at Dunwoody Technical College, the National Baking Center, the French Pastry School, San Francisco Baking Institute, and L'ecole Lenotre, Plasir, France, is a five-time recipient of the Vatel Gold Medal of the French Government from the Société Culinaire Philanthropique. In 2006, his team received the silver medal at the National Bread and Pastry Championship, where he was awarded for Best Workmanship.


Location: Culinary Museum


Monday 11:15 AM
Location: 4th Floor Dining Room

Monday 12:30 PM
Tour the Cuisinart Center for Culinary Excellence

Monday 1:00 Pm
Optional Tours of the Culinary Archives and Museum

Bakers will be staying at the Hotel Providence

Arrival Sunday October 21st
Hotel Providence
Hotel Providence
Bakers must make their own Hotel  registrations
401-861-8000 or 800-861-8990
Please ask for  
New York State Baker Room Block 
 To receive to get our special room rate of only $139.00
139 Mathewson Street Providence, 
Rhode Island 02903 


 Bus Transportation will be available- cost $50pp

Bus will have pick-ups in Elmont -across from Sapienza's Pastry Shop and In Westchester (pick-up Location to be determined)

Reservations recommended seating is limited.

To reserve  bus transportation please send check to
New York State Bakers
Eddie Maher, Treasurer
640 Route 25A
Rocky Point, NY 11778
Nassau Suffolk Bakers Meeting


 Nassau/Suffolk  Bakers Association held their  meeting  on June 6th with guest / member Frank Keen of Albert Uster Imports. Frank showed us some new rolled fondant and mousse mixes. He gave us, hints, suggestions on using the  different products Albert Uster offers.


Braun Mousse


New Rolled Fondant Samples
Pate Choux with Cold Process Custard


For more information on Albert Usters  items  

call Frank at 917-584-0036 or fkeen@auiswiss.com 


Westchester Bakers News

Here are some beautiful "Tiffany Box" cakes that were designed by Lucio of Del Sol Sweet Pastry Shop and Roseann Rush. They made 260 miniature Tiffany Cake boxes and a matching centerpiece Tiffany Cake.
All of this for Tiffany's Sweet 16.
It was quite an extravaganza.
Tiffany Ensemble


Baker's Corner




Pate Chuox
Recipe courtesy of Albert Uster Imports


Business Corner
When it comes down to business, everything is always changing. We as business owners must constantly keep abreast of these changes.
Sales tax in the bakery

Generally, food and food products sold by food stores are exempt from sales tax. However, there are exceptions. This bulletin explains what kinds of food are subject to sales tax and which are exempt when sold by food stores and similar establishments, including supermarkets, grocery stores, convenience stores, etc. Additional resources relating to sales of food and beverages in other circumstances (e.g., sales by restaurants, sales from vending machines, or sales of candy or sandwiches) are listed at the end of this bulletin.


New York State Tax Bulletin ST-283 - Please read bulletin 


Tax Exempt

Bakery products, including bread, rolls, donuts, cakes and pies.

Baking ingreidients, including baking chocolate

Cookies and Snack Cakes



Candy and Confectionery ( Yes, Easter Bunnies and chocolates)

Bakery products sold for on premise consumption

Carbonated Beverages

Cookie Tray (Ready to be eaten is taxable)


Candles, cake decorations sold not on a cake, wedding ornaments


This Information Is Not Legal Advice

This newsletter provides information about the law and taxes designed to help users safely cope with their own legal and regulatory needs. But legal information is not the same as legal advice -- the application of law to an individual's specific circumstances. Although we go to great lengths to make sure our information is accurate and useful, we recommend you consult a lawyer or/and accountant if you want professional assurance that our information, and your interpretation of it, is appropriate to your particular situation.


Bakers Joke Corner
Working hard in the bakery requires stepping back and laughing once in a while.
Question- How do you make a 100 million in the bakery business?

Answer- Start with a Billion   :)

Up Coming Events


Mets Game

Miami Marlins at New York Mets  

Tuesday, August 7, 2012, 7:10 pm  

Citi Field Flushing, NY

New York State Fishing Trip

August 27th

Ocean Eagle , Sheepshead Bay   7AM  


Nassau & Suffolk Bakers Workshop and  Meeting

When:Wed, Sept 5th 2012  3pm - 6pm
Where:   Paddys Loft Restaurant 

1286 Hicksville Rd (Route 107)

Massapequa, NY 11758




New York State Bakers Board of Directors Meeting

When:Thursday, September 20th, 3PM
Where: New Hyde Park Inn
214 Jericho Tpke
New Hyde Park, NY 11040
(516) 354-7797

 Westchester Bakers Meeting
When:Tuesday, July 11th, 4pm
(Meetings held second Tuesday of each month) 
Where: Roasted Peppers Restaurant,  320 Mamaroneck Avenue, Mamaroneck, NY  914-341-1140 
RSVP Please -
Rosanne Rush

Cell phone # is 914 255-5991.


Atlantic Bakery Deli Dairy Expo

When: March 30 & 31st 2014

Where: Atlantic City Convention Hall  





New York State Association of Manufacturing Retail Bakers
640 Route 25A
Rocky Point, NY 11778