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New York State
Assn of Manufacturing
 Retail Bakers

Early Winter 2014 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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Scholarship Applications

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KING ARTHUR WORKSHOP
IN  NORWICH, VERMONT
March 2nd & 3rd

The New York State Association of Manufacturing  Retail Bakers members are planning a trip on March 2, and 3rd to King Arthurs School of Flour.   King Arthur representatives Susan Miller and Jeffrey Hamelman have offered  two classes to our group; one a professional class, and the other a home bakers class.
 
Jeffrey Hamelman, Certified Master Baker and Director of King Arthurs will teach the professional class.  His class will include instruction on some tasty savory variations using brioche, some new and interesting techniques with French bread, and perhaps a sourdough item. The cost of the professional class is $ 250.00 per person;  this price is for an eight hour instructional day, with curriculum developed specifically for our group, and includes coffee, pastries and lunch.

For the home baker class, the fee is $58.50 per person, and runs from 9 AM until 12 Noon.  Lunch may be purchased in the cafe.  

Class space is limited so please make your reservations for the class and bus as soon as possible.  

RSVP to Info@NewYorkStatebakers.org.

 

Class costs are payable, and due by February 25th.   Please make your check out to New York State Bakers and mail to:

 

 New York State Bakers

640 Route 25A

Rocky Point, New York 11778

_________________________________________________
Transportation will be provided by  
Red Carpet Limousine's 
 56 seat luxury Bus


From Long Island, with a stop in Westchester County.  Their representative, Barbara Pizzinger, diligently worked out many
details to customize this trip for us.
The bus will leave from Meacham Avenue and Hempstead Turnpike in Elmont at 11:30 AM on Sunday, March 2nd.  This is a parking lot in a strip mall.  
Click here for a map

A second bus pickup will be made in Westchester off of Route 95 to be coorindinated with Westchester Members

Arrival in New Hampshire is estimated to be at approximately 5 PM.  

Our return to New York will begin immediately after the class on Monday, at approximately 5 PM.  
_________________________________________________
We have reserved a block of rooms at the recently built boutique  Six South Street Hotel in Hanover, New Hampshire.


It  promises to be an excellent place to stay.
For your reservation please call:   603.643.0600           
Be sure to mention you are part of the NY State Bakers Association and call by February 16th to ensure the discounted rate of $99.00 per night.  After February 16th the discounted rate is based on availabiliy only, and cannot be guaranteed.  Cancelations are accepted up until 4 PM on March 2nd without penalty.


________________________________________________
On Sunday evening, the New York State Bakers will have dinner and a Board of Directors meeting at the
 Simon Pearson Restaurant in Quechee, Vermont


This unique restaurant is also a glass blowing facility and has a gift shop with some lovely hand blown glassware.
The restaurant is a mill overlooking the falls of the Ottauquechee River and its covered bridge.
We have a private room reserved for our group which overlooks the falls.
You may visit the gift shop or watch glass blowers up until 9 PM Sunday evening.  For more information about the restaurant.
http://www.simonpearce.com/pages/our-restaurant

Atlantic City Convention Hall
March 30 & 31st, 2014 
Register Now



Quick View of Our Education Schedule
 
TimeSunday Monday 
Hands On
8am-12noon
Jorg Amsler,
Sugar Arts Institute
3D Cake CarvingJorg Amsler,
Sugar Arts Institute
Fruit & Vegetable
Carving
 Adrienne Longhitano,
Sugar Arts Institute
Chocolate, Truffles & PralinesAdrienne Longhitano,Sugar Arts InstituteSolo Desserts
 Ruth Rickey,
CMSA
Painting On CakesRuth Rickey,
CMSA
Wedding
Essentials
First Session
8:30am-9:30amKirk O'Donnell,
Vice President,
Education, AIB
Freezing technology and applicationsKirk O'Donnell,
Vice President,
Education, AIB
Flat breads
8:30am-9:30amRenee Rouwhorst,
Ryke's Bakery
Riding the Rollercoaster of ChangePanel DiscussionPreparing for a
Crisis
8:30am-9:30amBeth Fahey,
Creative Cakes
Pricing for ProfitPanel Discussion
moderated by
Renee Rouwhorst
Cake Business Question and Answer Session
8:30am-9:30amGeoff Blount,
CEPC, ACE
Dessert TrendsGeoff Blount,
CEPC, ACE
Local Farmers
Second Session
9:45am-10:45amKirk O'Donnell,
Vice President,
Education, AIB
Reducing sodium in bakery productsKirk O'Donnell,
Vice President,
Education, AIB
Gluten free baking
9:45am-10:45amKelly Delaney,
Cakes for
Occasions
The power of a mentorRenee Rouwhorst,
Ryke's Bakery
How Easy are You to Do Business With?
9:45am-10:45amAnne and Jesse
Heap , Pink Cake
Box
Marketing Your Cake Business  
Demo 1
TBDMatt d'Agostino,
Sugar Arts Institute
Pastry. Pastry. Pastry.Ruth Rickey,
CMSA
Figure Modeling
Demo 2
TBDDawn Foods
Technicians
Donut Trends, Movers and ShakersPfeil & Holing DecoratorCakes from Start to Finish
Demo 3
TBDGeoff Blount,
CEPC, ACE
Signature SandwichesTBDTBD


BROOKLYN-QUEENS ASSOCIATION HOLIDAY PARTY!



On December 3, 2013 the Brooklyn/Queens Bakers Association together with the Queens Master Bakers Association held their Annual Holiday Party at Zum Stammtisch Restaurant in Glendale Queens.  This lovely establishment  boasts Authentic & Traditional German Cuisine in a cozy, Bavarian Inn setting.  More than thirty five members enjoyed the festivities.
 
The food was fantastic, the service impeccable, the company of our fellow bakers was merry, as we reminisced about the old days and talked about our anticipation for 2014.  
 
One thing these bakers make evident is that even with modern technology and tools of the trade, there is much we can still learn from our retired members.  The stories of their struggles and success of their family businesses were enlightening, as well as entertaining.
 
After dining on Zum Stammtisch's excellent fare, we had a plethora of desserts provided by the members.  These treats were without a doubt some of  the BEST one can find.  We all enjoyed a Festive evening, and we are all looking forward to a Happy, Healthy & Prosperous 2014!
DESSERTS MADE BY THE ASSOCIATION MEMBERS

UNISOURCE FOOD SYSTEMS
Unisource 1
WESTCHESTER BAKERS HOLIDAY PARTY!
THE WESTCHESTER BAKERS ASSOCIATION AT THE TEXAS DE BRAZIL RESTAURANT


 

 

 

On January 14th, 2014 the Westchester Bakers Association held their Holiday Party at Texas de Brazil Restaurant in Yonkers.  It was not only a Holiday celebration, but a dining experience we will all remember. 

The restaurant is an authentic Brazilian-American "Churrascaria" or steakhouse that combines the cuisines of Southern Brazil with the generous spirit of Texas.  First we choose from 50-60 seasonal  items at the  salad area including appetizers, gourmet vegetables, soups, and salads.  Afterwards we turned our "place cards" to green and were swarmed by a troop of carvers generously serving various cuts of seasoned beef, lamb, pork, chicken and Brazilian sausage.  The festivity of being served like this was certainly fit for a Holiday celebration!  It was very much appreciated by us who revere such wonderful fare being served in quite a fashion!  I'm sure we will all be visiting another Texas de Brazil restaurant in our futures.

During the evening we all voted for Christine Schimmeck to become our Association's  first Honorary Member.  Christine has served us with her excellent skills in keeping our books, and in various other tasks

WELCOME CHRISTINE!  We are honored to have you as our newest member.

After dinner we laughed and made merry as we traded gifts back and forth in a Chinese grab bag.  

Our evening was complete after we enjoyed the wonderful desserts (which were actually provided by the resturant.  I checked the by-laws and it is not a violation to do so) and after dinner cordials.  

 
  
 CHRISTINE SCHIMMECK (standing) OUR HONORARY MEMBER!  with (from left to right) Gregory White, Egon Schimmeck and Carmen Rodriguez
 
  BLUEBERRIES, BLUEBERRIES, AND BLUEBERRIES!

BLUEBERRY CHOCOLATE MOUSSE CUPS
BLUEBERRY-CHOCOLATE MOUSSE TARTS

                                   

                                    1 cup half-and-half, divided

                              1-1/4 teaspoons unflavored gelatin

                                 1/2 cup semi-sweet chocolate chips

   6 (2-1/2-inch) round chocolate wafers

                                    1 cup fresh blueberries

 

In a large microwaveable bowl, place 1/3-cup half-and-half. Sprinkle gelatin over and stir to mix; set aside to allow gelatin to soften for 5 minutes; microwave on high until bubbles appear, 30 to 60 seconds. Add chocolate chips and stir until smooth then stir in remaining half-and-half. Cover and refrigerate until the mixture starts to set, 20 to 30 minutes. Meanwhile, line 6 muffin cups with paper or silicone cupcake liners; place a chocolate wafer in each, crush to fit; set aside. With an electric mixer, beat the chocolate mixture until smooth and fluffy. Fold blueberries into mousse; spoon into cupcake papers; cover loosely and chill until firm, about 2 hours. (Recipe can easily be doubled.)

YIELD: 6 portions

Nutrition per portion: 163 calories; 10g fat; 6g saturated fat; 65mg sodium; 19g carbohydrate; 2g fiber; 3g protein

Photo#: BC-57 (2011)

 

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

 

 

Follow the US Highbush Blueberry Council on twitter @happyblueberry

 

Bakers Amusement Corner
Jokes, Quotes, etc.!
 Working hard in the bakery requires stepping back and laughing once in a while.
The children were lined up in the cafeteria of a 
Catholic school for lunch. At 
the head of the table was a large tray of bread 
slices. The nun posted a sign on the bread tray,
 "Take only one. God is watching." Further along the lunch line, at the other end of the table was a large pile of chocolate chip cookies.  One child whispered to another, "Take all you want.  God is watching the bread."
If you missed the last newsletter's amusing video  Click here:  Abbott and Costello - Loafing - YouTube 

  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 Pasticceria Bruno, owned by Biagio and Pina Settepani.
  
 GREGORY WHITE AT DOMINIQUE ANSEL'S BAKERY
 
After we left Pasticceria Bruno, we headed for Dominique Ansel Bakery at 189 Spring Street.  We were on our way to experience the Cronut, the signature creation of Chef and proprietor  Dominique Ansel. This unique pastry is considered to be a croissant- donut hybrid.  Each month a different flavor is featured.  Unfortunately our visit to this bakery was in the afternoon, and they were out of Cronuts. If you want to be guaranteed one, you must get on line outside the bakery about an hour before they open, or you may pre order online. Check out their web site for details.  There were many other delectable delights which we tasted, and enjoyed.
 
 MANAGER, ANTHONY SORIANO (second from right) WITH THE WESTCHESTER BAKERS MEMBERS 
 
The manager, Anthony Soriano was very hospitable, and we enjoyed the tour he gave us which included a nice enclosed seating area in the back, as well as an outdoor area with umbrellad tables.  
 
 
 
EMPLOYEE IN THE DOMINIQUE ANSEL BAKERY KITCHEN
 
What impressed many of us was the kitchen space which was enclosed behind a viewing glass wall, and how efficiently everyone worked.  It was amazing that so much was produced in such a small area!
We all agreed we must return to Dominique Ansel's, but next time we will have to pre-order some Cronuts!
Come join us for the end of our Road trip adventure in the next newsletter!  
 

t
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:
What is the hybrid of a croissant and a donut called?
Send your answers in to: Info@NYSbakers.org 
  
The previous edition's question was:  Who is the NYC Pasticcerie owner known also as the Cannoli King?
 The correct answer is
BIAGIO SETTEPANI!
 This question was answered by 
 
   ALAN CROSLEY
Alan Crosley,
 Marketing Manager 
 Empire Bakery Equipment
Hicksville,  New York
 

Read about Empire here:

Empire Bakery Equipment has been a supplier of equipment to retail and wholesale bakeries, in-store bakeries, food service facilities and more across the country for over 36 years.  We believe relationships are our most valuable asset and we're honored to have grown our business through the establishment and expansion of a loyal customer base. Our long-term vendor associations allow us to offer consistent, high quality products and unsurpassed customer service. Today we are proud to call ourselves one of the premier bakery equipment suppliers in the U.S! You can be sure that after all these years our customer's success remains our most important goal. 

Visit us online at http://www.empirebake.com/ or give us a call at 1-800-878-4070 to find out what Empire can do for you! 
 Great job, Alan.  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

 
Dough Brake Wanted

Up Coming Events
    


  LARRY O CONNOR OF ABEL AND SCHAFFER WILL GIVE A PRESENTATION ON GLUTEN FREE PRODUCTS AT THE WESTCHESTER BAKERS ASSOCIATION MEETING ON FEBRUARY 18TH.

 

Nassau & Suffolk Bakers  Meeting

When: Wed., February 26, 2014  at 3 PM
Where: Paddy's Loft,  Massapequa, New York

 

New York State Bakers Board of Directors Meeting

When: Wednesday, February 19th, 2014 at 3 PM

Where:  Platt Deutsche, Franklin Square,  New York

This meeting will feature Larry O'Connor of Abel & Schaffer, who will give a presentation on Gluten Free products.

 

Classes At King Arthurs in Norwich, Vermont

When:  March 2nd and 3rd,  2014

Please read all the details above!

 

Westchester Bakers Meeting & Holiday Party

When: Tuesday, February 18, 2014 at 4:30 PM
Where:  Roasted Peppers Restaurant, Mamaroneck, New York

 

Atlantic Bakery Deli Dairy Expo

When: March 30 & 31st, 2014 

Where: Atlantic City Convention Hall  

http://www.abdde.com/