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New York State
Assn of Manufacturing
 Retail Bakers

Mid Winter 2016 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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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
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1 Convention Blvd Atlantic City NJ 08401


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Abel & Schafer provides the baking industry with a wide variety of high quality breads, cakes and muffin mixes and bases, as well as a full line of sours, dough conditioners and concentrated additives and flavors.

Originally founded in Germany in 1892 as a flour mill the company has grown steadily over the years to serve markets throughout the world. Abel & Schafer under the leadership of Mr. Fritz Schafer was the first company to bring ready mixes for bakeries to market under the trade name "KOMPLET".

In 1982, Abel & Schafer, Inc. USA was formed to bring the same high quality standards to the growing markets in the United States, Canada, Mexico and Central and South America. Today Abel & Schafer, inc. USA manufactures over 200 products in it's modern manufacturing plant in Ronkonkoma, New York. With warehouses and distributors throughout North and South America, Abel & Schafer inc. is able to provide the same quality service that bakers in Europe have enjoyed for many years. The US manufacturing facility is OU kosher approved and Certified by NOFA-NY as an Organic Manufacturer. Abel & Schafer is an AIB member and is regularly inspected by them.
Committed to customer service, highly trained, knowledgeable technicians provide R&D and technical support for all levels of baking and manufacturing. The company also provides private label blending and custom formulation.

We started our day in the Test Kitchen where the highly professional staff introduced us to some of the old standards and new products.  The group had the opportunity to sample some of the over 300 offerings, from crisp breads to gluten free brownies.   


After consuming more than we should have, we were given a tutorial on changes to the production process and the new labeling requirements concerning identifying the ever expanding list of allergens.

Next on our tour was gowning up before being allowed in the production area.

Since no pictures were allowed in the factory, you just have to use your imagination of what 4,500 bag, stainless steel, 
30 foot high mixing machine looks like.

Back in the Test Kitchen we were treated to more products including freshly baked breads

and a non-gmo, non-egg Creme Brulle Mix, which I thought was exceptional.

Our thanks go out to the wonderful people at Abel & Schafer for a very productive workshop.


April 3&4, 2016
Atlantic City Convention Center
Register Now!!!!
Along with great vendors and Classes, you may want to enter the 

Prizes - For each category
            Professional      Beginner/Student
      1st            $500                  $300     
2nd            $250                 $200
3rd            $150                  $100
And then an additional best in show prize of $500.


Reister's Bakery 

It has thrived through the Depression, World War II and Long Island's growth boom of the 40s, 50s and 60s. Its baked goods have changed with the pace of the times, and alongside the preferences of diverse immigrants and ethnic groups that established a life here. They have kept up with the times, incorporating popular cartoon characters of the day into their cookies, cupcakes and birthday cakes. The staff even has a tradition of marrying the bakery's sales girls.

As they celebrate their 85th anniversary of their arrival in West Hempstead, Riesterer's Bakery has many stories to tell of their many years in West Hempstead, all of which reflect a business growing and thriving together with its people, and Long Island in general.

During the 1960s and 70s, when travel became very popular, staff and customers would come back from vacation and mention the wonderful desserts they had during their travels. Again, Riesterer's adjusted its offerings, giving the bakery truly international product offerings.

Nowadays, the bakery is still known primarily for recipes that they've had since their 1931 opening: donuts with black raspberry jelly filling, rye bread and chocolates - yet makes a point to keep pace with the times. "Today, we have products that are gluten-free, dairy-free, peanut-free, sugar-free," 

To read the full article from the West Hempstead Herald, go to

A staff photo from the 1960s shows founder Gus Riesterer in the center, back row; Charles Riesterer, his son, to his left; Gus's wife Wally directly is directly front of him, and Geraldine Riesterer, mother to Karl Riesterer in the last row, second from right.

Karl Anton Riesterer, great grandfather to Karl Riesterer, stands next to his daughter-in-law, Wally Riesterer, who is with her children Janet and Charles (on tri-cycle) circa 1939. Founder Gus Riesterer took the picture.

Westchester Bakers Association
Holiday Party
This active group just could not find the time to get together in December, so they waited untill January before meeting at Gaucho Grille, situated in the heart of White Plains.     

Great gifts for the Grab Bag are always a part of the celebration, and this year was no exception.



1-1/2 teaspoons cornstarch
2 cups fresh or frozen blueberries, divided *
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground black pepper
4 (4 -1/2 inch) frozen waffles, toasted, or freshly made waffles
4 scoops vanilla or blueberry ice cream or frozen yogurt
In a small saucepan, thoroughly combine cornstarch with 1/3 cup cold water, stir in half of the blueberries, the sugar, cinnamon and black pepper. Over medium heat, bring to a boil; boil until sauce is clear, about 1 minute; remove from heat. Stir in remaining blueberries; cool. Place warm waffles on dessert plates. Scoop ice cream onto waffles; top with Spiced Blueberry Sauce.
YIELD: 4 portions
* Measure frozen blueberries without thawing.
CREDIT: U. S. Highbush Blueberry Council, Thomas J. Payne Market Development, www.blueberrytech.org
Follow us on twitter @happyblueberry

New York Life- Paul Sapienza

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Bakers Amusement Corner
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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, March 10, 2016
Where:  Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030

New York State Bakers 
When: March 10, 2016
Where:  Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030 
Westchester Bakers Association Meeting
When: Monday, March 14, 2016 
Where:  Molly Spillane's 
Mamaroneck, NY
Atlantic Bakery Expo
April 3rd & 4th, 2016
Atlantic City Convention Hall
Atlantic City , NJ

New York State Assn of Manufacturing Retail Bakers Inc. | 640 Route 25A | Rocky Point | NY | 11778-8761