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New York State
Assn of Manufacturing
 Retail Bakers

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

The New York State Association of Manufacturing  Retail Bakers members together with members of the Guild of Baking and Pastry Arts traveled to the King Arthur School of Flour in Vermont to take classes on March 2nd.  
 
 
 
Our journey began at the far end of Long Island, Rocky Point, with the Charter bus picking up Members along the way.  This allowed the Members to share business ideas and plan for the ABDDE Expo in Atlantic City while partaking of sandwiches provided by  our own award winning Biagio Settepani, owner of Pastircerria Bruno in Staten Island and NYC, and culminating with some fantastic doughnuts compliments of Best of Westchester winner Julie Dickens from Beas Cakes  in Armonk, New York.  We enjoyed the company of each other and a smooth ride to our Hotel in Hanover, New Hampshire.
 
There we lodged at the recently built boutique Six South Street Hotel!   Everyone was quite pleased with our accommodations and the friendly, efficient staff. 
 
 
  




After settling in to our rooms and a short rest, we were back on the bus traveling to the Simon Pearce Restaurant in Quechee, Vermont.   Prior to dinner, we  perused the beautiful hand blown glassware in the gift shop. 
 
 
We were then treated to a tour and demonstration by the glass craftsmen as they created their lovely hand blown glass artwork.  One gentleman gave us quite an education with his explanations and answered our numerous questions.  From the work area one could venture outside, which I did!  Though the falls were mostly frozen there was a small area of water running through the frozen waters.   The scene was quite majestic!  
 
 Afterwards we dined in a private room overlooking the Mill falls.  Dinner was excellent and the ambiance quite unique.

 Simon Pearce Restaurant in Quechee, Vermont

For more information on this wonderful landmark visit their web site:
 
On Monday morning we traveled to King Arthur Flour School of Flour in Vermont.  It was only about a ten minute ride.  King Arthur representatives Susan Miller and Jeffrey Hamelman scheduled two separate classes for our group.
 
 
 
 
 
Jeffrey Hamelman, Certified Master Baker and Director of King Arthur's taught the professional class.  It included instruction on Beer bread, Flour-less Chocolate Walnut Cookies, Brioche Breakfast Eggs, Brioche Dough and an Orange Almond Torte.  The class was an eight hour instructional day, with curriculum developed specifically for our group.  Jeffrey Hamelman was an excellent and an enthusiastic instructor.
 
  
 
 

The Basic Bread class  was taught by Robin Sargent, and began at 9 AM.  Students made a basic bread, a Sicilian bread. and an eight piece braided bread.  Susan Sargent was an exceptional teacher.  We all enjoyed her instruction immensely.



Both classes broke for lunch and lively discussion  in the school's private dining room. 

 
Our many thanks go to Susan Miller, Jeffery Hamelman and Robin Sargent for a wonderful day!

The Basic bread students returned to the town of Hanover, where we spent a few hours shopping and touring the town.  Some of us stopped at a local Pastry shoppe where we warmed up with Hot Chocolate and a mile high Pie a la mode!  Mmmmmmmmm!

Alas, it was time for our return trip home!  Everyone agreed we would return sometime in the future for another class!  
If you've never been to King Arthur's School of Flour take a look at their web site and plan a trip for yourself.  You won't be sorry.  Be sure to try the Six South Street Hotel in Hanover, New Hampshire and the Simon Pearce Restaurant in Quechee!

Take a look at all King Arthur Flour has to offer on their web site:
http://www.kingarthurflour.com/baking/ 
Certainly visiting this wonderful school is worth the trip.  Available classes are listed on their web site!


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


Abel & Shafer Gluten Free Demonstration 
    



  LARRY O CONNOR OF ABEL AND SCHAFFER 

 

 At the February 18th Westchester Bakers meeting members were given a wonderful presentation by Larry O'Connor from Abel & Schafer, on gluten free products.  Abel and Schafer is a manufacturer and they sell to distributors.  They also sell direct to bakeries thru the Internet at Kompletusa.com.

Westchester members enjoyed many samples which Larry brought, among them, yogurt pound cake, some excellent brioche rolls with cranberries, gold raisins and fennel seeds as well as many gluten free items, such as: cakes, brownies, cookies and breads.  Meeting attendees were all given some gluten free baking mixes and recipe booklets to take home. 

 

Abel & Schafer has a vast array of glazes, jams, natural jams, bread mixes, cake mixes, dough conditioners which do everything from increasing volume to prolonging shelf life, and numerous other products.  Their high quality glaze is one of their top selling items.  Larry invited the bakers to tour the Abel and Schafer facilities in Ronkonkoma if we are ever in the area.  They have many chef technicians working in their lab, and it sounds like it is a wonderful company.  It started out as a small company that now employs over 100.

Everyone enjoyed an excellent presentation and noted how informative, thorough and personable  Larry was. 
 
Thank you Larry O'Connor and Abel and Schafer!
 
NEW YORK STATE BAKERS ASSOCIATION MEMBERS DONATE FOR A CURE!

On February 28th Raymour and Flanigan of Lake Grove partnered with the American Cancer Society and the Sachem Relay For Life to raise money for Cancer research.



Store manager Anthony Bendera sends out a special thanks to the Association members who contributed by supplying cupcakes to be given to attendees and volunteers.    Mr. Bendera related that the event was a huge success, with donations of over $1100.00 to date.  In a thank you note to participants he wrote, "Thank you for providing your time, your talents, your heart to our mission.   Through your generosity, you are creating a world with more birthdays."


New York State members who participated in the donations were:Ed Maher of Tilda's in Rocky Point and Joe Gifoli of Gourmet Bake Shop in New Hyde Park.
Though not a NYS member another shop which donated is Benkerts of Centereach.
Donations continue to be accepted at the Raymour & Flanigan Lake Grove store.
UNISOURCE FOOD SYSTEMS
Unisource 1
 
 
DID YOU KNOW ATM'S ARE NOT ONLY FOR BANKING?
 
Just when you thought you had a handle on the changeling and challenging technological opportunities, along comes the CUPCAKE ATM.  Attached below are a few links for those who wish to read more about this latest delivery phenomenon sweeping the major cities in our country.  Oh and by the way, they also dispense "Dogie Treats".
 
Happy contemplating on  whats next - perhaps Star Trek's Transporter Beam is not far off?
 
 
   BLUEBERRIES, BLUEBERRIES, AND BLUEBERRIES!
Blueberry cornbread with blueberry sauce  

BLUEBERRY- MAPLE BREAKFAST BAKE

 

                                   

                                 1 loaf (14 ounces) egg bread or other white bread

                                    4 ounces reduced-fat cream cheese

                                    2 cups fresh or frozen blueberries, divided

                                    8 eggs, beaten

                             1-1/2 cups milk

                                1/4 cup maple syrup

                                1/4 cup melted butter

 

Preheat oven to 350F. Remove crusts from bread; cut in 1-inch cubes (makes about 10 cups).  Cut cream cheese in small cubes (makes about 1 cup).  Grease 9-x-9-x-2-inch baking dish.  Place half of the bread cubes in the dish.  Scatter cream cheese cubes and 1 cup of blueberries over the bread.  Top with remaining bread cubes and blueberries.  In a bowl, combine eggs, milk, maple syrup and butter.  Carefully pour over bread mixture. Bake until a knife inserted in the center comes our clean, about 1 hour, covering with aluminum foil if edges brown too much.  To serve, cut in squares.  Accompany with additional maple syrup, if desired.

 

YIELD: 9 portions

 

Credit: U. S. Highbush Blueberry Council, www.blueberrytech.org, bberry@blueberry.org

 

Follow the US Highbush Blueberry Council on twitter @happyblueberry

 

Bakers Amusement Corner
Jokes, Quotes
"Never stand begging for that which you have the power to earn." Miguel Cervantes  
 
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:
Who were the two  Association of Manufacturing Retail Bakers members who donated for a Cure!
Send your answers in to: Info@NYSbakers.org 
  
The previous edition's question was:  What is the hybrid of a croissant and a donut called?
 
The correct answer is
 Cronut
 This question was answered by 
Werner Simon.
   
Werner is a Global Bakery Consultant who devotes much of his time to CSM.  He is also co-owner of Manhattan Sweets Bake Shop in Islip with his lovely wife Cindy.
 
Cindy & Werner Simon
 Great job, Werner.  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., April 2, 2014  at 3 PM
Where: Paddy's Loft,  Massapequa, New York

 

New York State Bakers Board of Directors Meeting

When: Wednesday, May 8, 2014

Where:  Platt Deutsche, Franklin Square,  New York

 

Westchester Bakers Meeting & Holiday Party

When: Tuesday, April 8, 2014,  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/