NYS Logo
New York State
Assn of Manufacturing
 Retail Bakers

Late Fall 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 
Scholarship Applications

Quick Links...
Highbush Blueberry Council Join Our Mailing List!
Event Sponsors

Visit Our Sponsor
Otto Brehm
 Visit Our Sponsor
American Almond

Visit Our Sponsor

Inter-County Bakers 

Inter County Bakers 

Visit Our Sponsor

Empire Bakery Equipment

Empire Bakery Equipment

Visit Our Sponsor

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


Visit Our Sponsor


Caravan Ingriedients

Caravan Ingriedients
Visit Our Sponsor
Unisource Food Systems, Inc.

Unisource Logo


1505 Lincoln Ave.

Holbrook, New York, 11741

Phone: 888-443-8782

Fax:   516-681-0845

Visit Our Sponsor


You just knew that this was going to be a great event upon entering the magnificent  Culinary Institute of America  facilities and being greeted at the door by Paul Sapienza and staff. 

Breakfast specialties were laid out, and by 8:00 AM our Bakers were off to class to either hone their skills or learn new ones.

Three highly desirable  Hands-On Classes were offered by renowned instructors.

The first of these was Advanced Fondant Techniques. 

Another focused on the art of creating and working with Laminated Dough.

While the last one taught  Baking With Whole Wheat Flour.

As all of this instruction was going on, numerous vendors were setting up for the afternoon events.

Lunch time provided the opportunity to have
 Karl Riesterer, Scholarship Chairman to present  One-Thousand Dollar Scholarship checks to four deserving CIA students. These bright and enthusiastic future Bakers also served as assistants to the instructors of the above  Hands-On Classes.

Pictured below are the recipients along with 
Tom Vaccato CEPC, CMB Dean of Baking & Pastry:
Alexandra Puglisi
Jessica Colantonio
Stephanie Ward
Sandra Tseng

The afternoon schedule provided time for interaction with the vendors.

Concurrent with all of this, we were given the opportunity to attend various classes. One was  lead by Captains of the Industry, Joe Gifoli, Eddie Maher, and Karl Riesterer on 
Duct Tape and Beyond: Making Your Equipment Work for You.

Chef Biagio Settepani treated us to a demonstration of "The Delieze"

When an extra set of skilled hands was needed, our own President Nick Stork was right there.

As the finished product was offered to the audience,

it was advisable stand back so as not to be trampled in the stampede for a taste of this glorious treat.

Julie Bashore was next with an informative demonstration on
Quick Techniques and Shortcuts

Ann Heap then brought the class through a delightful demonstration of new newest trend in cakes, 
Rustic Chic.

Michael Lang and Christophe Gaumet, C.M.B. Able & Shafer updated us on 
Gluten Free Baking.

Several other classes on Digital Marketing, Building a Team that Works, I've Got you Package Eight Here, and Champagne Wishes on a Beer Budget were also provided by experts in those disciplines. 

At the conclusion of Day One, participants, instructors, and vendors were off to the Mill House to compare notes, discuss the day, make new friends, and contacts, check emails, and just kick back.

Day Two 
kicked off at 7;30 AM ( or as some would say, mid morning) with a tour to the Apple Pie Bakery Cafe at CIA, followed by Deising's Bakery, and finally to Meredith's County Bakery.

It should be obvious by now, that if you missed this event, you missed out on a lot.

Below is the letter to The New York State Bakers Association in recognition of our participation. 

Thank You NEW YORK
Another Amazing RBA Roadshow in the Books!
The Retail Bakers of America would like to thank all that were involved in this past weekend's RBA Roadshow in New York.  What a great day for our industry - tons of amazing education and valuable networking.
Thank you to our fantastic Roadshow Committee and the New York State Bakers Association.  Without all of your time and dedication this event would not have been possible.  
Thank you to Tom Vaccaro and The Culinary Institute of America - New York.  Your beautiful facility was an ideal place to host an RBA Roadshow.
Thank you to our Tour Locations for opening your doors and giving us an inside look at your bakeries. 
  • Apple Pie Bakery Café
  • Deising's Bakery
  • Meredith's Country Bakery
Thank you to all of the awesome Vendors who came out to meet and network with our attendees and students!
  • Abel & Schafer Inc.
  • Dawn Food Products
  • DecoPac
  • Empire Bakery Equipment
  • Erika Record, LLC
  • Fernqvist Labeling Solutions
  • Flavor Right
  • Friedlander Group.com
  • General Mills
  • Hill and Markes
  • Inter-County Bakery Supply
  • International Bakers Services
  • King Arthur Flour
  • Lesaffre/Red Star Yeast
  • Otto Brehm Inc
  • Prime Ingredients
  • Satin Fine Foods
  • The Anita Kaufmann Foundation
  • Welcome Home Brands
  • W Packaging 
Thank you to our spectacular speakers and instructors...You are the Roadshow!  These amazing and talented presenters are what make our events a success!
  • Julie Bashore    
  • Chef Didier Berlioz, The Culinary Institute of America
  • Beth Fahey, Creative Cakes Bakery and Café
  • Christophe Gaumet, CMB, Abel & Shafer
  • Joe Gifoli, Gourmet Bake Shop
  • Anne Heap, Pink Cake Box
  • Jesse Heap, Pink Cake Box
  • Michael Lang, Abel & Shafer
  • Eddie Maher, Tilda's Bake Shop
  • Renee Rouwhorst, Ryke's Bakery, Catering and Café
  • Chef Biagio Settepani    
  • Chef Hans Welker CMB, CHE, The Culinary Institute of America  
Be sure to check out the RBA Facebook page for lots of great pictures and videos from the weekend!  


The 147th Salon of Culinary Art event took place on November 8th through 10th at the Javitts Center in NYC. 
This year's newest feature at the Salon was The Ultimate Cake Master Challenge, a live cake decorating competition! 6 candidates competed in presenting the best tasting and decorated 3-tier cake. The first 3 winners received medals and cash prizes up to $1000 for the first place!

 Pictured below are some of the creations.

Highly educational live demonstrations, such as hand painted cakes, and how to create the perfect cannoli,  were also part of the experience.


Société Culinaire Philanthropique
305 East 47th Street, Room 11B
New York, NY 10017

Editors Note: We goofed up last edition by failing to announce the names of the fishing pool winners. They are:
1st Place - Marissa Fortino
2nd Place - Lello Guida

Congratulations to our winners and all who joined us for a Great Trip.


      3-1/2 cups fresh blueberries or 1 bag (1 lb.) frozen blueberries
                        1 tablespoon cornstarch
                      2 tablespoons lemon juice
           1 cup all-purpose flour
        3/4 cup turbinado (raw) sugar or granulated sugar, divided
           1 teaspoon baking powder
                   1/4 teaspoon salt
                   1/2 cup milk
           3 tablespoons butter, melted
                   3/4 cup boiling water
Preheat oven to 350°F. Spread blueberries in ungreased 8 or 9-inch square baking dish or pan. Sprinkle with cornstarch; drizzle with lemon juice; set aside. In medium bowl, combine flour, 1/2 cup of the sugar, the baking powder and salt. Add milk and butter; stir just until combined (not smooth.) Drop 9 mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining 1/4 cup sugar. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes. Serve warm or at room temperature.
YIELD: 8 portions
Photo: #BC-50
Per portion: 209 calories; 39 g carbohydrate; 6 g total fat (3 g saturated fat); 2g fiber
Credit: U. S Highbush Blueberry Council, www.blueberrytech.org

New York Life- Paul Sapienza

Unisource 1
American Almond
Bakers Amusement Corner
Jokes, Quotes, etc!

Sam heard all about the great deserts and sweets at Tilda's Bakery, so after a long day at work, he excitedly headed there. He was only there for a few minutes when a beautifully dressed counter girl came over to him. "Would you like to order something?" she asked. Sam took in a deep breath, looked around at the beautiful displays and asked "what are my choices?" The woman's gave Sam a strange look, and responded in an extra loud and slow voice, "yeees or noooo

Up Coming Events

This Month the Nassau & Suffolk Bakers and the New York State 
Board of Directors Meetings will be combined as indicated below:

Nassau & Suffolk Bakers  Meeting
When: Thursday, December 3, 2015
Where:  Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030
New York State Board of Directors Meeting 
When: Thursday, December 3, 2015
Where:  Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030

Westchester Bakers Association Meeting
When: January, 2016
Where:  To Be Announced

Atlantic Bakery Expo
April 3rd & 4th, 2016
Atlantic City Convention Hall
Atlantic City , NJ