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New York State
Assn of Manufacturing
 Retail Bakers

  Spring 2015 Newsletter 
New York State Bakers Officers

Chairman of the Board 
Joseph Gifoli

Nick Stork

1st Vice President 
Aaron Wasserman 
2nd Vice President
Edward Maher

Werner Simon

Edward Maher

Newsletter Editor
Rosanne Rush 

New York State Bakers 
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Joe Gifoli was given a plaque this past December from Monroe College as part of their annual informal awards party. They honor the best students, those with perfect attendance, and they also honor someone from the industry. Joe felt very appreciative of the plaque and that he was  chosen.  Monroe College is an active recepiant of the New York State Association of Manufacturing Retail Bakers' Schlorship Program.  The school honored Biagio Settpmani last year at the same event.
Joe Gifoli stated, "I think this school has the best baking and pastry program in the NYC area, and they do appreciate the money that we donate. Fred, Aaron, and Biagio also enjoyed going to the school to give them the scholarship checks and watch the competition."
Keith Kouris, owner of the East Ends Blue Duck Bakery, has been named by Dessert Professional Magazine as one of the top 10 bread makers in North America.
Kouris and his wife, Nancy, opened their first bakery in Southampton in 1999. From the beginning, Kouris made both bread and pastries, but it was the bread that seized his imagination, and he started experimenting with European-style artisan loaves, made by hand from natural leaveners instead of commercial yeast.
Eventually, the bread outgrew Southampton, and Blue Duck opened a Southold bakery with a large production facility. In addition to Southampton and Southold, Blue Duck operates bakery cafes in Riverhead and Greenport.
With this award, Kouris is in very esteemed company. The nine other honored bakers are:
Richard Bourdon, Berkshire Mountain Bakery, Housatonic, Massachusetts
Keith Cohen, Orwashers Bakery, Manhattan
Tim Healea, Little T Baker, Portland, Oregon
Eric Kayser, Maison Kayser, Manhattan
Aileen Semenetz, Hot Bread Kitchen, Manhattan
Ursula Siker, Rising Hearts Bakery, Culver City, California
Mark Stambler, Pagnol Boulanger, Los Angeles, California
Tissa Stein, Tabor Bread, Portland, Oregon
Robert Tell, FIKA, Manhattan
Dessert Professional is a trade magazine serving pastry chefs, bakers, chocolatiers, sugar artists and educators. The list of 10 bakers was compiled by editors Tish Boyle and Matthew Stevens.
Blue Duck Bakery locations are at 30 Hampton Rd., Southampton, 631-204-1701; 56275 Rte. 25, Southold, 631-629-4123; 130 Front St., Greenport, 631-333-2060; 309 E. Main St., Riverhead, 631-591-2710.


"We make a living by what we get.  We make a life by what we give."  Winston Churchill

New York Life- Paul Sapienza




                                    8 sheets (about 13 x 14-inches each)                                            thawed frozen phyllo dough


                                    1/4 cup butter or margarine, melted

                                       2 packages (8 ounces each) cream                                              cheese

                                    1/2 cup sugar

                                       1 teaspoon vanilla extract

                                       2 eggs

                                       2 cups fresh or frozen blueberries,                                                divided

                                    1/2 cup strawberry jelly

                                       1 cup whipped heavy cream or nondairy                                        whipped topping (optional)


Preheat oven to 425°F. For crust: Grease a 9-inch pie plate; set aside. On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out); brush with butter. Top with another phyllo sheet; brush with butter. Repeat with remaining phyllo and butter to make 8 layers. Using kitchen scissors, cut layers into a 12 to 13-inch circle. Carefully press circle into prepared pie plate; gently fan edges. Bake until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven to 350°F. In a medium bowl with an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Add eggs; beat until well combined. Fold in 1 cup of the blueberries. Pour into prepared crust. Bake until set, 40 to 50 minutes. To prevent over-browning of crust, gently cover with foil the last 25 minutes of baking; cool completely on rack. To serve: In a small bowl beat jelly until smooth; spread over cheese filling. Arrange remaining blueberries on top in star shape. Garnish with whipped cream, if desired.Yield: 8 to 10 portions



Credit: U. S. Highbush Blueberry Council, Thomas J. Payne Market Development, www.blueberrytech.org.  Follow us on twitter  @happyblueberry


Unisource 1
Bakers Amusement Corner
Jokes, Quotes, etc!


Signs That You're Drinking Too Much Coffee:


  * Juan Valdez names his donkey after you. 
  * You get a speeding ticket even when you're parked. 
  * You answer the door before people knock. 
  * You just completed another sweater and you don't know how to knit. 
  * You grind your coffee beans in your mouth. 
  * You can take a picture of yourself from ten feet 
    away without using the timer. 
  * Your eyes stay open when you sneeze. 
  * You go to AA meetings just for the free coffee. 
  * You walk twenty miles on the treadmill before 
    realizing it's not plugged in. 
  * You forget to unwrap candy bars before eating them. 
  * You go to sleep just so you can wake up and smell the coffee. 
  * You have a picture of your coffee mug on your coffee mug. 
  * You ride an exercise bike to work. 
  * You don't even wait for the water to boil anymore. 
  * You use coffee flavored mouthwash. 
  * You help your dog chase its tail.


New York State Bakers Fishing Trip

Ocean Eagle V  

New York State  Bakers will have their annual fishing trip on

August 24th.  


Location is on the Ocean Eagle V at Pier 5 in Sheepshead Bay, Brooklyn. Boat sails at 7am and returns at 3pm.


Cost is $60 pp which includes fishing, tackle and breakfast and lunch.  


Reservations are not necessary, just show up at boat before 7am and be ready to fish and have a good time.   


 A  NJBBT Workshop was held on Monday, March 9th
at Harrah's Atlantic City, NJ.  See some of the results below:

American Almond


 Allow me to continue including you on our Summer Road trip!  You may remember that the previous article about it left off after our first experience with a cupcake ATM where Ed Maher purchased a Sprinkles cupake ! 

We next headed to Laduree on Madison & 71st.


As its web site states " Laduree is renowned for its talent and 'savoir faire.'  LADURÉE has created a prestigious celebration collection featuring delicious cakes and gifts. Sharing a cake is a magical moment 

of conviviality and emotion."  Who could have said it better?

After making our purchases at Laduree, we proceeded to visit the famous St. Ambroeus.  We certainly experienced tastes of Europe on that glorious summer day!





Saint Ambroeus boasts it is "a true neighborhood meeting place with a mixture of Milanese tradition and New York elegance."   Saint Ambroeus offers an extensive collection of Italian wines which patrons with a discerning taste can pair with the traditional Milanese risotti and cotoletta alla Milanese - created by chef Nicola Valle.

Additionally they offer cornetti (Italian croissants), famous gelato, as well as its cakes and cookies that are baked on site.


Our last stop was the Two Little Red Hens on 2nd Avenue and 86th Street.   This quaint little shop is known for its adorable cupcakes and mini cakes.  If you peruse their reviews, the Brooklyn Blackout Cupcake is said to be amazing!  We had some light refreshments, and I tried their cookies which were very good.


Though the aromas of the above places begged us to stay, there were more pastry adventures to be planned!

Look for tales of our ensuing 2015 summer adventure in an upcoming newsletter.  If you care to join us please constact Rosanne Rush (Cakeladee52@aol.com).
Thanks for reading all about it!  
Up Coming Events

Nassau & Suffolk Bakers  Meeting

When: Wednesday, June 10th, 2015

Where:  Your Mother's House

2349 New Hyde Park Road

New Hyde Park, NY

516 493-9030



New York State Board of Directors Meeting 

When: Thursday, June 18 at  3 PM

Where: Platt Deutsche, Franklin Square,  New York



Westchester Bakers Association Meeting

When:  Tuesday, June 2nd at 4:30 PM

Where:  Molly Spillanes

211 Mamaroneck Ave.


(Bring quarters for the meters)


RBA Road Show

When: Nov 1st & 2nd 

Where: Culinary Institute of America

              Hyde Park, NY  



Met's Baseball Game:

July 28, 2015

Mets vs. San Diego Padres



NYS Association Fishing Trip

August 24, 2015