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
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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
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New York State Work Shop October 21st & 22nd 2012
New York State Bakers Workshop AT Johnson and Wales University Workshop Draft Agenda
Sunday Evening Bakers Night Out in Providence Dinner 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 S�bastian 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 Soci�t� 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
Lunch
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 ProvidenceArrival Sunday October 21st
| 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 THE HOTEL PROVIDENCE 139 Mathewson Street Providence, Rhode Island 02903 Transportation:
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
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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
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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 |
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Baker's Corner
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Recipe courtesy of Albert Uster Imports
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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 Taxable 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) Coffee 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 :)
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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 516-578-7660 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
http://www.abdde.com/
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New York State Association of Manufacturing Retail Bakers
640 Route 25A
Rocky Point, NY 11778
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