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New York State
Assn of Manufacturing
 Retail Bakers

 Early Summer 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 

The Philadelphia National Candy Gift & Gourmet Show is America's Largest show dedicated to the retail confectioner. Join us for three inspiring day's of new product, Idea's, seminar's, Demonstrations along with our Ultimate Cup Cake Contest. Students are welcome! Go to www.phillycandshow.com for more information
 or call 888-226-3989
Atlantic City Convention Center 
1 Convention Blvd Atlantic City NJ 08401
 
 
 
 
New York State Bakers 
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Atlantic City Convention Hall
March 30 & 31st, 2014 

THE ATLANTIC BAKERY DELI DAIRY EXPO 2014

Talk about great Expo's, well this has to one of them.  2014 was our biggest event, and attendees were treated to their old favorites along with an influx of many new exhibitors.  New products were introduced as well as current trends and the ever-growing technological advances we all look for.

While most of our attendees were from New York and New Jersey, over 40% came from other states ranging from New Hampshire to Oregon.

 

And before you start to complain about your trip, let us not forget those who travelled from Israel, France, Jordan, Puerto Rico, Trinidad and Tobago, Canada, Uruguay, India , and Saudi Arabia, to just name a few.  From the feedback we received, they were glad that they did.

 

As you can see by the name, Deli and Dairy components joined us for the first time.  It is a marriage of our product lines made in heaven, and we look forward to joint ventures in the future.

 

 

 The New York Association of Manufacturing Retail Bakers and the New Jersey Board of Trade shared a large booth.  We distributed information about the Scholarships we gift to students, gave explanations about our Associations, and answered a variety of other questions.

 

 

Neighboring them the RBA had a booth where members had the opportunity to discuss changes in our industry, and promote the RBA mission.

 

 

 

 

 

 

As always, the Cake Extravaganza Contest for Students and Professionals was one of the highlights of the Expo. Prize money for the Professional category ranged from $150 to $500, and the Students from $100 to $300.  All winners received a trophy and medal as well as their prize money. Additionally, all contestants got to bring home one of CSM Baking Products fine baking products. 

 

The variety of cakes submitted in this year's competition were reflective of the talented artists that created them.  Compliments abounded and it was also noted that the "Student" decorators did such an outstanding job that they were hard to tell from the "Professional" cakes.  The area set aside for the Demonstration was bursting at the seams as attendees were eager to learn from the knowledgeable hosts.  The hands on classes were filled and the committee had to push back the announcement of the winners of the Cake Extravaganza so that all those attending the Demo's and hands on classes could be present.  It was a pleasure to see the numerous baking students absorbing all of the information and knowledge that was available and freely given to them.

  The dedication and hard work of 

the Atlantic Bakery Deli Dairy Expo staff, along with the hosts of the event, The New Jersey Bakers Board of Trade and The New York Association of Manufacturing Retail Bakers, resulted in an outstanding Expo enjoyed by exhibitors and guests.   Make plans to attend the next Expo in March 2016!
  
THE WINNERS OF THE 2014 CAKE EXTRAVAGANZA ARE............

 

Student Tiered Cake Category, the winners are:

  • First Place- Ching Chan
  • Second Place-Lynnette Stegmaier
  • Third Place- Maraiza Velazquez

Student Novelty/Specialty Cake Category, the winners are:

  • First Place-Erin Williscroft
  • Second Place- Stephanie Brown
  • Third Place- Keri Sheheen

Student Sculpted Cake Category, the winners are:

  • First Place- Maria Acevedo
  • Second Place- Kristina Williams
  • Third Place- Tracey Good
 

Professional Tiered Cake Category, the winners are:

  • First Place- Dorey Williams
  • Second Place- Lisa Hosey
  • Third Place- Diana Anello
 

Professional Novelty/Specialty Cake Category, the winners are:

  • First Place- Iris Rezoagli
  • Second Place- Danielle Zahodski
  • Third Place- Maria Mahoney
 

Professional Sculpted Cake Category, the winners are:

  • First Place- Amanda Chimirri
  • Second Place- Fiona Black
  • Third Place- Louis Favieri
AND BEST IN SHOW WINNER:
DOREY WILLIAMS

  

 

If you were unable to attend this year, you certainly missed something extraordinary.  The photographs that follow are not able to do these marvelous creations justice.

 

 

 

 

 Due to the amount of entries the NYS Bakers newsletter will show several in each upcoming newsletter.



   BLUEBERRIES, BLUEBERRIES, AND BLUEBERRIES!
July is National Blueberry Month. And this year, blueberries are doubly popular in ice creams and frozen desserts because consumers identify them as wholesome, healthy ingredients. Their healthy profile makes them a natural for delicious indulgences and nutritious eating. Versatile formats of fresh, frozen, IQF, purees and osmotically preserved add color, texture and lush taste and year-round availability. U. S. Highbush Blueberry Council; www.blueberrytech.org;  

 

 

 

 

Yield:  Five 9-inch pies

Ingredient

Weight

 

Lb.

Oz.

Sugar cookie dough

5

10

All-purpose flour

--

7.5

Blueberries, cultivated, fresh or frozen

5

--

Sugar, granulated

1

9

Cornstarch

--

5

Salt

--

0.25

Water

1

10

Lemon juice

--

1

Cream, heavy, whipped

2

8

Fresh blueberries, for garnish

--

10

 

Method:

Dough:  Mix cookie dough and flour.  Set aside about 1/4 dough for cookie shapes.  Cover and refrigerate.

Pie Crusts:  Divide the remaining 3/4 cookie dough into five pieces.  Roll out and place dough portions in five round 9-inch pans crimping edges for pie identity.  Chill to firm about 15 minutes.

Cookie Shapes:  Meanwhile, roll out the refrigerated dough to 1/4-inch.  Cut into star shapes or other designs, as desired.  Place on cookie sheet.

Bake cookie shapes and pie crusts in 350F oven - approximately 6 minutes for cookies and 11 minutes for crusts - until golden grown.  Cool.

Filling:  Combine 2 lb. blueberries, sugar, cornstarch and salt.  Add water and lemon juice.  Bring to a boil stirring until the mixture thickens, crushing blueberries.  Stir in the remaining 3 lb. blueberries maintaining berry integrity.  Chill.

Make Up:  Divide blueberry filling into cooled pie crusts.  Decorate with cookies and whipped cream.  Garnish with fresh blueberries.

 

 

 

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

 

Follow the US Highbush Blueberry Council on twitter @happyblueberry

 

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SCHOLARSHIP NEWS!

Ashley Delello is the recipient of a New York State Association of Manufacturing Retail Bakers Scholarship.  Miss Delello grew up in Oneonta, New York.  She is presently in her second year of a Bachelors Program at the Culinary Institute of America in Hyde Park, New York.  Miss Delello is majoring in Baking and Pastry Arts, and is a member of the Class of 2014.   
CONGRATULATIONS ASHLEY!  We wish you all the best! 
Bakers Amusement Corner
Jokes, Quotes
 
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:
When is National Blueberry month in the United States?
Send your answers in to: Info@NYSbakers.org 
  
The previous edition's question was: Who were the two Association of Manufacturing Retail Bakers members who donated for a Cure?
 
The correct answer is
 Joe Gifoli of Gourmet Bake Shop in New Hyde Park and Ed Maher of Tilda's in Rocky Point.
 
   Sorry to say not one answered correctly.  Perhaps everyone was too busy at the ABDDE show!

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


 
 
 
Carmen & Manuel Rodriguez  became the proud grandparents of granddaughter Olivia Liana who was born on 4/22 at 8:51Pm and was 6lbs 11oz and 19"long! Carmen & Manuel own Sweet Delites in Somers, New York and are active members of the Westchester Bakers Association.  Congratulations to you and your family.
 
Our deepest sympathies go out to the Settepani Family for the loss of Pina Settepani's father, Giuseppe Spallino, who passed away on April 16, 2014.  Our thoughts and prayers are with your family.
Pina and Biaggio are owners of Pasticerria Bruno of Staten Island and New York City.  Biaggio is also Chairman of the Board of the New York State Association of Manufacturing Retail Bakeries.
Up Coming Events
     


Nassau & Suffolk Bakers  Meeting

When: Wed. ,Sept 3, 2014  at 3 PM
Where: TBD

 

New York State Bakers Board of Directors Meeting

When: Thursday, June 12th, 2014

Where:  Platt Deutsche, Franklin Square,  New York

 

Westchester Bakers Meeting & Road Trip  

When: Tuesday, June 10, 2014,  4:30 PM
Where:  Roasted Peppers Restaurant, Mamaroneck, New York

 

This Summer's Westchester Baker's Road Trip is planned for Monday, July 14th.  For more information 
contact Rosanne Rush at Cakeladee52@aol.com or 914 255 5991.
 
New York State Bakers Fishing Trip: Monday,  August 11, 2014
 
Citifield Outing:  Tuesday evening, August 26, 2014

 

 

http://www.abdde.com/