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New York State
Assn of Manufacturing
 Retail Bakers

Fall 2013 Newsletter 
New York State Bakers Officers

Chairman of the Board 

Biagio Settepani


Joseph Gifoli

1st Vice President 
Nick Stork

2nd Vice President
Aaron Wasserman

Werner Simon

Edward Maher

Newsletter Editor
Rosanne Rush 

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Ocean Eagle V  

 It was the morning of August 12th, 2013.  Not unlike most other mornings, approximately 25 members of the NYS Bakers Association, their families, and employees awoke  while the world was still clothed  in  darkness.  Long before the sun peeked over the horizon and brought the dawn with it, these bakers  began their day's journey.    But this morning was different!  Yes, VERY different!   Instead of the anticipation of flour particles floating in the air, mixed with  the smells of cinnamon, vanilla, fresh baked croissants, and apple turnovers, bakers were anticipating the smell of the open sea, fresh air, luscious sunshine warm on our faces, bacon and eggs cooking on the grill in the galley, and hoping for THAT ONE BIG FISH that wouldn't get away!

We began to arrive around 6:30 AM, and boarded the

Ocean Eagle V at Pier 5 in Sheepshead Bay, Brooklyn.

The boat was full with fishermen and women,many entering the Boat's pool and/or the Bakers' Pool, all hoping to win, all hoping to catch THE BIG ONE!  The boat headed out of the harbor at approximately 7AM. At first the skies held the promise of sunshine, but soon there were showers.  Being the serious fishermen and women that we are, we did not let a little rain here and there deter us from our mission:  catching THE BIG ONE! (There was talk from a fisherwoman that if she had known it was going to rain, she would have stayed in bed, and would have been just turning over at the moment  the precipitation showered down on us but this editor is sure that did not come from someone in our group!)  We dined on bacon & eggs from the galley, and later immensely enjoyed delicious breakfast pastries from Joe's shop, Gourmet Bake shop in New Hyde Park.  What could be better than this?  Well, maybe catching THE BIG ONE!
After the morning showers we enjoyed a clear day.  We fished, all of us in hope of catching THE BIG ONE
Midday we dined on salads, hot dogs and hamburgers, enticing us with the rolls that enveloped them, from Ed Maher's bakery, Tilda's in Rocky Point.  Now really, who had it better than us, on that fabulous August day on the high seas?  Well, maybe the one fisherman who would catch THE BIG ONE!     
President Joe Gifoli with James Davidson looking on
Ed Maher and Rosanne Rush
The Captain took us quite far south, we could see parts of New Jersey, all in search  of THE BIG ONE!

(I think someone mentioned they could see Miami, but  possibly they were  looking at a map!)


We fished, and fished and fished!  And we all caught, and caught and caught some more!  Most of us had 2 lines with 2 hooks on our poles.  Several of us reeled in 2 fish at a time!  It was a fun filled day, out on the open seas, in search of .........you guessed it,



Nick and Karen Stork with daughter Danessa
The fishermen and women of NYS Bakers Association


We headed back to Brooklyn enjoying the sunshine and the salt filled sea air.  The Captain and crew were great.  Mates were cleaning our catches. 


And YES, someone did catch THE BIG ONE!  It was a large trigger fish caught by Danessa Stork (Nick and Karen Stork's daughter)   Danessa succeeded in catching THE BIG ONE, winning  the Baker's pool!  And this editor is pleased to say that evening she dined on the fish she caught, dredged in spices and sauteed in a little white wine!  Now who has it better?  

Danessa Stork with Dad, Nick and the THE BIG ONE!
  • The End

Until next year's trip!  :)  When we will once again go in search of THE BIG ONE!  


NYS President Joe Gifoli, Nicole King,

Torrie Rogers and Lenny Messina 

Contestants foods
1st Place Winners: Torrie Rogers and Nicole King
On August 24, 2013 the New York State Bakers Association sponsored a Bake Off at the Star Career Academy Campus in Syosset.
The state's President, Joseph Gifoli attended the competition.  Joe related to the Association that the competition went well, and the school did a great job running it.   Joe said they were very professional and fair.  There were 6 teams of 2.  The teams had 2 1/2 hours to produce two dozen of their very best cookies and one quick bread/cake loaf.
The criteria for judging was based on Taste, Presentation, Professionalism and Originality.  Prize money given by the Association totaled twenty five hundred dollars;  The first prize winning team was given $ 1250.00 towards their scholarships. There was also a $ 750.00 second prize, and a $ 500.00 third prize.  Each contestant was given a gift bag for entering.  The school and contestants were very grateful to the Association for donating the money.
The first prize winners are Torrie Rogers and Nicole King.  
Congratulations to Torrie and Nicole!

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Let's have a little fun! 

In future NYS Bakers Newsletters a quiz will be included!

The quiz question will ask about that current newsletter's content.  However, be forewarned that the answer may be in the newsletter OR in a link included in the newsletter!


Send your anwers in to: Info@NYSbakers.org


The first person to reply with the correct answer will win the opportunity to have their photo or their bakery's photo in the next newsletter, with a short blurb about your business!
The Last edition's question was:
"When is Blueberry Month celebrated in CANADA?" 
  Walter Otis
This question was correctly answered first by Walter Brennen of Otto Brehm, located in Tuchkahoe, New York!  Good Job, Walter. 
Thank you to all who participated!
This edition's Quiz Question is:  Which one of our sponsors is located in Lindenhurst, New York?  Sorry, employees and associates of this company may not participate in this edition's quiz!  


Tuesday, August, 20, 2013 

Mets beat Atlanta Braves 5 to 3, and a great time was had by all  as you can see







In the previous newsletter, I began to relate the adventures of the Westchester Bakers Association's Road trip to Manhattan which took place this June.  I'd like to continue to bring you along on our journey, today telling you about the next few bakeries we ventured to.
Upon leaving Billy's Bakery we crossed 9th Avenue to visit La Bergamote.  This wonderful French Patisserie and Bistro wowed us with its lovely decor, and fabulous selection of breads, croissants, pastries, tarts and cakes.  It was difficult to make a decision as to what to purchase

Romain Lamaze, (co-owner with Stephan Willemin) came out to greet us, and graced us with this photo.  


Gregory White with Romain Lamaze of La Bergomote




La Bergamote Showcase


This Patisserie serves Breakfast/Brunch, Lunch and Dinner, to its neighbors and commuters alike, taking pride in their consistent product quality and use of fresh ingredients.   



Visiting Three Tarts on 9th Avenue


Next we walked down 9th Avenue, and came across Three Tarts at 164 Ninth Avenue.  This quaint shop carried some unusual and cute gift items for children, babies and adults who are young at heart.  They make their town scratch gourmet marshmallows which looked absolutely divine.  Three Tarts also carries some unique chocolate flavored bars, like Dulde de Chili and Mint Nib Crunch.


Ruthys Specialty Cake Display


Ruthys Showcase


Chelsea Market followed with its variety of fooderies ( I know there is

no such word, but their should be).  Now THIS is a place for Bakers and Decorators!  First we entered Ruthys with it's plethora of fabulously decorated cakes, cupcakes and mini cakes on display.    Ruthy's is also known for its rugelach and cheesecake,  and it was a pleasure to see their talented creations.



New York Themed Cookie box from Eleni's


After Ruthys' we came upon the famous Eleni's Cookies!  After strolling about for a while we asked ourselves "Is there ANYTHING in a cookie they do not make?"  NYC themed cookies boxes, as well as sports, Birthday, summer products, pocketbooks, shoes, wedding , fish, seaside decorations, sunglasses, school and the like and unlike!  Amazingly hand decorated cookies, cookie boxes and cookie tins were everywhere! After Eleni's we stopped in Amy's Breads, where they use traditional European methods and shape every loaf of bread by hand.  Amy's serves breakfast, lunch and dessert. 



Their menu is complete with unique sandwiches, delicious salads, morning pastries, cakes, etc.



Following Amy's we ... Sorry, you will just have to wait for the next installment!   




Blueberry Star pie 

 In Canada National Blueberry Month is celebrated in August, and in the United States it is celebrated in July. After receiving information about this from Jeannette of the Highbush Blueberry Council I went on their web site,  www.blueberry.org where I found some very interesting information.  Though we often think of using blueberries in the summer months, it is a great food to use in pies, muffins, and other products throughout the year.


More and more as people are becoming health conscious they are consuming those products that contain nutritious ingredients like blueberries.  Personally,  I love blueberries, and have a bowl of them with my breakfast every morning!


I found the following tips on the blueberry web site, and thought I would like to share it with all of our newsletter readers. 

I hope many of you benefit from this.  Eat a little more healthy today!

Have some blueberries!


Baking with Blueberries:   

Have you ever noticed that, in muffins and other baked goods, fresh and frozen blueberries can easily sink to the bottom of the pan? This is easy to prevent! Just spread half of the batter in the pan, then add the blueberries, and top with remaining batter. You can also coat blueberries with flour before stirring into batter.

One reason blueberries sink is because the specific gravity may be too low. You can increase specific gravity by using a thicker, denser batter. Another reason might be that too much air has been incorporated into the batter: avoid over blending during the first stage of creaming. Here are a few more tips for baking with blueberries:

  • Try substituting sugar-infused dried blueberries for fresh or frozen ones. They remain suspended in the batter during baking and maintain a more structured texture than their fresh or frozen counterparts. They're also less likely to burst when they get hot.
  • When adding blueberries to batter,  minimize streaking by gently folding them in at the end of the mix cycle.
  • If you're using  frozen berries, add them before they have a chance to thaw and bake immediately to prevent color leeching.
  • The secret to beautiful colored berries in baked goods or smoothies is proper pH. Blueberries turn reddish when exposed to acids, such as lemon juice and vinegar. Blueberries turn greenish-blue in a batter that has too much baking soda (or grey in a smoothie with lots of dairy), which creates an alkaline environment. Add a little lemon juice to your batter or smoothie for a more vibrant color.

Follow the US Highbush Blueberry Council on twitter @happyblueberry


Nassau Suffolk Annual Banquet will be held on  
September 29,2013 at
Woodbury, New York
Mr. Joseph Gifoli
Joe Gifoli

COCKTAIL HOUR 6:30pm- 7:30pm
DINNER & Dancing 7:30pm- 11:30pm
We look forward to seeing you!!!!


American Almond
Bakers Joke Corner
Working hard in the bakery requires stepping back and laughing once in a while.

Criss Angel and Houdini walk into a bakery. Criss palms 3 Donuts with one hand and puts them in his pocket without anyone noticing. He says, "Do you see how masterful I am Houdini, I make donuts disappear at will!"

Houdini responds, "Not bad, not bad at all." Houdini then goes to the Bakery owner and asks him if he wants to see a magic trick. The curious owner answers, "Of course!" Houdini proceeds to ask him for a Doughnut, and then eats it. He asks him for another one, and then eats it as well. He then asks him for a third one, which the owner reluctantly gives up. "So where is the magic trick? I gave you 3 donuts already!" Houdini responds, "Go check Criss Angel's pocket."

Up Coming Events


Nassau & Suffolk Bakers  Meeting

When: Wed, November 6 , 2013 at 3 PM
Where: Paddy's Loft,  Massapequa, New York


New York State Bakers Board of Directors Meeting

When: Monday, October 21st, 2013 at 9 AM.

Where: Danfords, Port Jefferson, New York


New York Bakers Workshops:

With Mitch Stamm from Johnson and Whales

Mitch will be showing some new items

When:  October 14th at 10 AM

Where:  Pasticceria Bruno, Staten Island, NY

(Biagio Settepani's Pastry Shop)


At King Arthurs in Norwich, Vermont

When:  March 3rd & 4th, 2014

Details to follow soon!



Westchester Bakers Meeting

When: Tuesday, October 8th, 2013 at  Roasted Peppers Restaurant in Mamaroneck, NY at 4:30 PM.
(Meetings usually held second Tuesday of each month) 



Atlantic Bakery Deli Dairy Expo

When: March 30 & 31st, 2014


Where: Atlantic City Convention Hall