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New York State
Assn of Manufacturing
 Retail Bakers

 Mid Spring 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 
Scholarship Applications

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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
 or call 888-226-3989
Atlantic City Convention Center 
1 Convention Blvd Atlantic City NJ 08401


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In our previous newsletter we had the privilege to highlight some of the vendors who provided a wealth of product knowledge to the attendees. Here are a few more.

We also promised that we would follow up on the  
Cake Decorating Extravaganza.

The presenters gathered.

The judges judged, including one from Sapienza's.

And the Winners were presented with prizes and trophies.

And the Grand Prize goes to.

The competition gets stronger each year, and each year our contestants are up to it.  Congratulations to all who participated and to all of the winners!

For more photos, go to,

As the Expo was reaching its conclusion, the NY State Bakers continued to smile, greet our fellow bakers and provide information on our organization.



                    INFORMATION CORNER  _____                    

Food Safety Modernization Act
What will the new changes mean for your bakery.
Dennis Stanton
Swedish Bakery, Chicago
At the recent American Bakers Association (ABA) Food Technical Regulatory Affairs Committee (FTRAC) meeting in Washington DC several topics were presented that might be of interest to retail bakeries. Among these is the implementation by the
Food and Drug Administration (FDA) of the Food Safety Modernization Act (FSMA).  FSMA will provide some bakeries with challenges that will need to be addressed.  In addition, changes in state law in Vermont 
will affect wholesalers whose products will potential be sold there.
FSMA Issues
Food Facilities
Under FSMA some bakeries will need to register with the FDA as food facilities regardless of size.  The key is the percentage of wholesale sales of the business.  If the percentage of wholesale is greater than retail sales, that business most register with the FDA under FSMA as a food facility.  There are different deadlines for compliance based on whether it is a small business (less than 500 fulltime equivalent employees) or a very small business (less than $1 million in sales of human food).  Please look at the FDA website for further information.
Under FSMA, if your bakery or business imports food items for resale, if not already, you will need to register your business with the FDA and have a Food Safety Verification Plan (FSVP) for each product imported.  Under FSMA "an importer must, for each food that it imports, implement an FSVP for each foreign supplier before importing a food into the United States as necessary to provide assurance that hazards in food requiring a control are significantly minimized or prevented."
The FSVP must include:
* a written hazard analysis;
* an evaluation of the risks posed by a food and the foreign 
* supplier's performance;
* supplier verification activities to allow the importer to 
* approve the foreign supplier, and corrective action procedures.
Please look at the FDA website for further information and guidelines.
GE Product Labeling in Vermont
This new law applies to any food containing Genetically Engineered (GE) ingredients sold in Vermont after July of this year.  While this may not apply to many RBA members, it doesn't involve any product sold over the internet, it is something to be aware of.  It applies to any product that contains any more than .9% GE material.  These products need to be labelled as such.  The law is much more complicated than what is laid out in this paragraph and the penalties can be onerous.  If you are involved in wholesaling and your products are shipped across state lines, potentially you are subject to the Vermont law.  Please check with your distributor regarding compliance the Vermont law.
ABA's FTRAC meets in person three times annually. It conducts conference calls and with ABA staff has subcommittees work on topics that impact the baking industry.  In conjunction with ABA staff it issues reports and bulletins as issues develop that impact the industry.  RBA has been a member of the committee since 2014 and provides a voice for the retail bakery industry at these meetings.  It also gains valuable insights into the issue and problems facing the baking industry through our participation.
Dennis Stanton
RBA Board of Directors
Swedish Bakery
5348 N. Clark, Chicago, IL 60640


You Are Invited

This year the Westchester Bakers are taking their ANNUAL ROAD TRIP, and you are invited to join them in exploring Brooklyn on Monday, May 23rd. These bakeries are all close to the Brooklyn Bridge area and are in walking distance.  The plan for that morning is to all meet at Grand Central Station at 9:30am under the main cock/information center.  From there we will take the subway into Brooklyn.   Many of these sites do offer brunch and lunch items so we will be able to pick from that day.  It is rumored that there are some great pizza places in the area if we decide to change it up. 

 If you are interested in joining us, please contact Rosanne Rush at cakeladee52@aol.com.

Kudos go out to Donato Mangano, of the famous Artuso Pastry Foods Corp., one of Westchester's newest members, for organizing what will be a truly memorable experience.


2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1-1/4 cups heavy (whipping) cream
1 tablespoon melted butter (optional)
2 cups fresh blueberries
1/3 cup blueberry or other fruit jelly
3/4 cup sweetened whipped cream or whipped topping
Preheat oven to 400°F.  Spray a 9-inch square baking pan with nonfat cooking spray.  In a medium-sized bowl, combine flour, sugar, baking powder and salt.  Stir in cream to form a dough.  Pat dough evenly on the bottom of the pan.  Bake until the top is golden brown, about 18 minutes; if desired, brush the top with butter after 15 minutes.  Cool shortcake slightly; cut in six rectangles. Cut each one diagonally in half.  In a microwaveable bowl, combine berries and jelly; microwave on high until jelly melts, about  45 seconds. To serve: Place one triangle on each dessert plate. Top triangles with two-thirds of the berries and the whipped cream, dividing equally.  Prop remaining triangles on top; add the remaining whipped cream and berries.
YIELD:6 portions
U. S. Highbush Blueberry Council, www.blueberrytech.org

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

New York Life- Paul Sapienza

Unisource 1
American Almond

               Bakers Amusement Corner
              Jokes, Quotes, etc!

Two Biscuits are walking across Union Street, and one gets hit by a bus. The other one says, Oh Crumbs.

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, May  12, 2016
Where:  Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030
New York State Bakers 
When: Thursday, May 12, 2016
Where:  Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030 
Westchester Bakers Association Meeting
When: Monday, April 18, 2016 
Where:  Molly Spillane's 
Mamaroneck, NY

Westchester Bakers Road Trip, May 23, 2016
See announcement above!  Contact Rosanne Rush
if you wish to attend.  Email: Cakeladee52@aol.com
Atlantic Bakery Expo
Atlantic City Convention Hall
Atlantic City , NJ
Plan To Be There