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New York State
Assn of Manufacturing
 Retail Bakers

Winter 2013 Newsletter 
New York State Bakers Officers

Chairman of the Board 

Biagio Settepani

718-987-5859   

President 
Joseph Gifoli
516-354-3930 

1st Vice President 
Nick Stork

2nd Vice President
Aaron Wasserman 

Secretary
Werner Simon

Treasurer
 
Edward Maher

Newsletter Editor
Rosanne Rush 

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Jokes, Quotes, etc.!

This is the time of year we are all SO busy.  Perhaps at the beginning of the craziness, a bit of laughter will help you get thru those dog tired days!  And perhaps those of you who have people tell you owning a business is all fun, or an easy life can appreciate this You tube video.  Take the time today to enjoy it, laugh a little, and keep the laughter in your hearts for the coming month!

GOURMET BAKE SHOP GRAND OPENING 
Judy and Joe Gifoli opened their Gourmet Bake Shop 22 years ago, and have now renovated and expanded their store!

Ribbon cutting ceremony at Gourmet Bake Shop 


On October 26, 2013, The Greater New Hyde Park Chamber of Commerce held a ribbon cutting ceremony for the grand reopening of the Gourmet Bake Shop at 775 Hillside Avenue in New Hyde Park, owned and operated by Joe and Judy Gifoli. Also present for the ceremony  was their daughter Angelica as well as North Hempstead Councilwoman Dina DeGiorgio, chamber member Angela Powers, North Hempstead Town Clerk Leslie Gross, North Hempstead Councilman Angelo Ferrara, chamber president Mark Laytin, chamber first vice-president Jeanette Frisina, chamber member Tom Schrafel, chamber second vice-president Ralph Ventura, and past chamber president Rich DeMartino.
 
 
 
 We wish the Gifoli Family much success!

UNISOURCE FOOD SYSTEMS
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SCHOLARSHIP NEWS  



On Friday, November 1st, the New York State Association of Retail Bakers held a scholarship competition at Monroe College in New Rochelle.  The contest was judged by the Association Chairman of the Board, Biaggio Settepani and Association President Joe Gifoli.  The theme was "Reinventing Apple Pie."
 
The Grand Prize winner, Jade Williams, recieved the Association's $ 1250.00 scholarship.  Jade created Apple Pie Chimichangas and Cream Cheese Dipping Sauce.
The 2nd Prize winner, Quency Traore, recipient of the Association's $ 750.00 scholarship made Orchard Delight.  The 3rd Prize winner, Julissa Vargas won the
 $ 500.00 scholarship for her Modern Apple Pie with Cinnamon Corn Ice Cream.  
MMMMmmmmmmmmmmm!  Don't you wish you were one of the judges?
Wanda Velazquez, Special Projects Coordinator at Monroe sent us these photos and thanked the Association for its generosity to the students. 
 
       
 
 
 

CONGRATULATIONS 

 JADE WILLIAMS, QUENCY TRAORE AND JULISSA VARGAS!    

  WESTCHESTER
BAKERS' ROAD TRIP
 
Once again I invite you to come along on our adventure, visiting some of our New York City bakeries and Patisseries. 
 
In our last edition I related to you our visits to Amy's Breads, the Spice & Tea area of Chelsea Market, Magnolia Bakery, and Sugar Plumm; Purveyors of Yumm.
 
Our next stop was Pasticceria Bruno, owned by Biagio and Pina Settepani.  We were warmly greeted by Denis, who announced to Biagio that we had arrived.  We lunched  on a menu created just for us by Pina, choosing from Pizza, Paninis or Salad.  Everyone was delighted by the fantastic fare, each of us promising the other that their choice was the best!
 
 
  Biagio Settepani 
with The Westchester Bakers Association Members
 
 
Biagio generously gave up his day off, to come into the City for our visit, a kindness we all appreicated very much. After our superb lunch he wowed us with a wonderful selection of his pastries!  We tasted the City's renowned cannolis, (Pasticerria Bruno won a throw down with Bobbie Flay for their cannolis, and  Biagio has since been known as the Cannoli King!), lobster tails filled with nutella mousse, apple tarts, and a variety of luscious chocolate desserts and other pastries.
 
 
 
 Egon Schimmeck enjoying Pasticceria Bruno's Gelato!
 
Afterwards, Biagio presented us with an array of his Gelato flavors;  we had lemon, tiramisu, mango, chocolate, coffee, among others.
 
 
 Chef Francesco demonstrating his Daisy Cake
 
We were then surprised by a demonstration by Chef Francesco, who made a lovely Daisy cake.  
 
All in all, we agreed that if you look up the word Hospitality in the dictionary, surely you will find Settepani as the definition of it!   We could not have been treated better had we been royalty.
 
Biagio (far left) with Westchester Bakers Association and Chef Franchesco (far right)
Thank you Biagio, Pina, Chef Francesco and staff!  What a fantastic experience!
 
Join me in the next newsletter edition as I continue to tell about our last 2 visits,  bakeries;  Ansel and Ceci Cela!
 

Blueberry Cornbread with Blueberry Sauce Blueberry cornbread with blueberry sauce   BLUEBERRIES, BLUEBERRIES, AND BLUEBERRIES!
The Highbush Blueberry Council has supplied us with the following recipe. 
 
        BLUEBERRY CORNBREAD PUDDING WITH BONUS BLUEBERRY SAUCE

Cornbread cut in small cubes 6 cups
Sugar 1 cup
Pumpkin pie spice 1 teaspoon
Milk 2 cups
Heavy cream 1 cup
Eggs 6
Vanilla extract 2 teaspoons
Frozen blueberries 2 cups
Pecans, chopped 1/2 cup


Preheat oven to 225ºF. On a baking sheet, place cornbread cubes; bake until dry, stirring occasionally, about 1 hour; cool. Grease a 10- x 12-inch pan.
In a bowl, thoroughly combine sugar, pumpkin pie spice, milk, cream, eggs, and vanilla extract. Gently stir in cornbread until coated. Stir in blueberries and pecans.
Transfer blueberry mixture to prepared pan; cover. Bake at 375ºF for 45 minutes. Uncover; bake until golden, about 20 minutes; cool.
To serve: Cut pudding in 3-inch squares; arrange on plates. Serve with additional blueberries and whipped cream, if desired.

YIELD: 12 portions

Blueberry Bonus: In-store bakery cafes may wish to serve this delicious blueberry sauce with each serving.

Blueberry Sauce: In a saucepan, combine ½ cup sugar with 1 cup water; bring to a boil. Over low heat, simmer until sugar dissolves. Add 2 cups fresh or frozen blueberries and 1 teaspoon lemon juice. Simmer until blueberries soften, about 3 minutes. Transfer to a blender container; purée. Force mixture through a fine sieve; cool. YIELD: about 2 cups
Drizzle Blueberry sauce around and over pudding.


Credit U. S. Highbush Blueberry Council, 
c/o Thomas J. Payne Market Development,
bberry@blueberry.org; www.blueberry.org.

 

Follow the US Highbush Blueberry Council on twitter @happyblueberry

 

NYS BAKERS ASSOCIATION CONVENTION HELD AT DANFORDS INN, PORT JEFFERSON, LONG ISLAND 


The NYS Association of Manufacturing Retail Bakers held the 2013 Convention at Danfords Inn in Port Jefferson.
 
 
 
 
At a dinner on Sunday, October 20th a new slate of officers were sworn in.  The Treasurer, Secretary and Newsletter Editor were also appointed.
President Joe Gifoli, with his wife Judy, and daughter Angelica hosted a dessert buffet in the Presidential suite following the dinner.  We enjoyed our Board's Labors of Love, a wide range of cakes, cookies and pastries, while congratulating Joe on a job well done this past year, and our appreciation for taking on another term.  Many thanks go to him and his family for the time and sacrifices made for Joe to fulfill this position.
Additionally, Board Members, Ed Maher, Treasurer, and Werner Simon, Secretary, put in a lot of time and effort into their positions, and it shows in the wonderful Association we have.  Thank you to all of our Board Members!
 
 NYS Board Members at our meeting in
 Danfords on 
October 21, 2013
SWEET SEASONAL 
& SAVORY BAKING WORKSHOP
 
 
Chefs 
Mitch Stamm, Gerard Molloy and Robert Ellinger

On October 14, 2013 Biagio Settepani of Pasticceria Bruno at 1650 Hylan Blvd, Staten Island hosted a Workshop lead by Mitch Stamm CEPC, with Chef Robert Ellinger assisting.  The workshop focused on Seasonal items such as:  Pumpkin Chocolate Brioche,with Pumpkin Pastry Cream and a Chocolate Glaze, Corona Dulce, Sour Cream Coffee Cake with Cinnamon filling and Pepper and Onion Buttermilk Scones.  
Watching these three Chefs preparing and baking together was seeing pure genious at work! And tasting the fruits of their labors was an experience for one's palate!  

Chef Mitch Stamm, Biagio Settepani and Bob Ellinger working together 
Between presentations we lunched on a wonderful variety of sandwiches, a fresh made salad, and Biagio's fabulous Brunettis ( a marriage of croissants and donuts)!  Workshops like these are what make our organization such an integral part of the success of our businesses.  Having the opportunity to exchange ideas, learn from the best, and from each other, can only help one to grow and improve.  And businesses must continue to grow and improve in order to succeed.
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NEWSLETTER QUIZ
  

Let's have a little fun! 

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

 

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!


This newsletter edition's question is:
Who is the NYC Pasticcerie owner known also as the Cannoli King?
Send your answers in to: Info@NYSbakers.org 
  
The previous edition's question was:  What NYC bakery has begun to franchise worldwide?
 The correct answer is
MAGNOLIA BAKERY
 This question was answered by 
Nannette Conners, from Provisions Baker Shop in Pelham, New York
Pelham Provions is a "made from scratch" bake shop featuring American Country desserts- cookies, cakes, pies, bars and more.  They also create upscale specialty cakes!
 Great job, Nannette.  Thank you for participating!

RED WHITE & BLUE PIES FROM INTER-COUNTY BAKERS
RWB Pie
American Almond
aa_behind_every_baker

 HAVE PIE, NEED BAKERY!

Several years ago I created a new pie; Key Lime Dream Pie. After perfecting its production it is now available for purchase in several New Jersey bakeries. Sales are steady and it is developing a loyal customer following. Recently, a large food distributor in North Bergen asked me if they can also sell my pie. But right now I can't get enough of them made in my small shops to fill their requests.
Therefore, I am seeking a production bakery to make enough KLDP to fulfill orders I have in hand. I will pay you to come into your bakery and demonstrate how this pie is made. I will also provide an initial supply of all the special ingredients required (i.e. dried pasteurized eggs, key lime juice and high bloom gelatin).
KLDP is a refrigerated product that requires no baking, my bulk recipe makes a 60 quart batch; which is 25+ pies. It is based on a unique method of gelatin stabilization. This production technique is unusual and protected. The pie and logo are also Trademarked.
Go to keylimedreampie on YouTube to watch customers react to how good this food is. I also have embroided base ball caps and other marketing materials.
Contact me and I will bring you a sample of the pie to taste.
Paul Kittas
pkittas@aol.com
646-318-5906

 
Up Coming Events
   

  

Nassau & Suffolk Bakers  Meeting

When: Wed., February 6, 2014  at 3 PM
Where: Paddy's Loft,  Massapequa, New York

 

New York State Bakers Board of Directors Meeting

When: Monday, December 4, 2013 at 9 AM.

Where:  New Hyde Park Inn, New Hyde Park, New York

 

At King Arthurs in Norwich, Vermont

When:  March 3rd & 4th, 2014

Details to follow soon!

 

Westchester Bakers Meeting & Holiday Party

When: Tuesday, February 19, 2013 at 4:30 PM
Place:  To Be Determined

 

Atlantic Bakery Deli Dairy Expo

When: March 30 & 31st, 2014

 

Where: Atlantic City Convention Hall  

http://www.abdde.com/