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New York State
Assn of Manufacturing
 Retail Bakers

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 Editors
Rosanne & Brian Rush 

New York State Bakers 
Scholarship Applications

Quick Links...
Highbush Blueberry Council Join Our Mailing List!
Otto Brehm
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American Almond

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Inter-County Bakers 

Inter County Bakers 

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Empire Bakery Equipment

Empire Bakery Equipment

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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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Caravan Ingriedients

Caravan Ingriedients
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Unisource Food Systems, Inc.

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1505 Lincoln Ave.

Holbrook, New York, 11741

Phone: 888-443-8782

Fax:   516-681-0845

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Riesterer's Bakey

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The New York State Association of Manufacturing Retail Bakers would like to take this opportunity to wish all of our members,  families, and friends a blessed and joyous
Happy  Chanukah 
Merry Christmas

Glory to God in the highest, and on earth peace, good will toward men.


Karl Herrmann    
 Edward Maher, Nassau and Suffolk President/Treasurer  presented a plaque to Karl for all of his faithful service to our Bakers Association and in recognition of all of his achievements and the numerous positions held.
Our Association owes its success and longevity to men such as Karl who were the pillars and fore-thinkers. 

T hank you Karl, this honor is certainly well deserved.

Mets vs. St Louis
July 18, 2017

Fishing Trip
Date TBA

CITY EXPO                                               


NYS Bakers Support Monroe College

 New York State Association of Retail Bakers has long been a supporter of the Culinary Program at Monroe college.  Chairman Joseph Gifoli and Mary Sydor met with the faculty and staff and presented grants to the winners pictured below.

Riesterer's Gingerbread Houses

Abel & Schafer

Blueberry Cranberry Christmas Crepes

Blueberry Cranberry Christmas Crepes
Frozen blueberries make these seasonal treats the bakers' choice for ease, availability, and customer appeal for delicious holiday goodies.
  • Ricotta cheese, 1 lb.
  • Egg yolks: 2
  • Sugar: 3 tablespoons plus 1/4 cup
  • Cranberries, dried or fresh: 1/2 cup chopped
  • Pine nuts: ½ cup
  • Cornstarch: 2 tablespoons
  • Orange juice: 2 /3 cup
  • Fresh or frozen blueberries: 4 cups
  • Crepes: 18 (recipe follows)
  • Toasted pine nuts or slivered almonds: ½ cup
For Filling
Blend ricotta cheese, egg yolks, 3 tablespoons sugar in food processor or blender until well combined. Fold in  pine nuts and cranberries; mix well.
For Blueberry Sauce
In a saucepan, mix together 1/4 cup sugar and  cornstarch. Stir in orange juice and blueberries and bring to a boil, stirring constantly until thickened and clear.
To Serve
Preheat oven to 300 degrees.
Place 2 rounded tablespoons of filling on each crepe; roll and bake on a lightly greased baking sheet until hot, about 15 minutes.
Top with blueberry sauce, sprinkle with toasted pine nuts or slivered almonds.
For Crepes
In processor or blender,  blend 4 eggs, 1 cup each milk and flour and,  2 teaspoons sugar.
Heat crepe pan and add about 3 tablespoons batter to pan, tilting to make an even layer.
Cook on one side until browned, about 1 minute
Place on a sheet of parchment paper, browned side up
Repeat with remaining batter, layering the crepes on parchment paper

YIELD: 18 crepes

Credit: U. S. Highbush Blueberry Council, c/o 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!


You'll need the following:
1 cup of water 
1 cup of sugar 
4 large brown eggs 
2 cups of dried fruit 
1 teaspoon of salt 
1 cup of brown sugar 
Lemon juice 
1 cup of nuts 
1 bottle of whiskey
Sample the whiskey to check for quality.
Take a large bowl. Check the whiskey again. To be sure it's the highest quality, pour one level cup and drink. Repeat. 
Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.
Make sure the whiskey is still okay. Cry another tup. 
Turn off the mixer. Beat two leggs and add to the bowl and chuck in the cup of dried fruit.
 Mix on the tuner. If the fired druit gets stuck in the beaterers, pry it loose with a drewscriver.
Sample the whiskey to check for tonsisticity. 
Next, sift two cups of salt. Or something. Who cares?
 Check the whiskey. 
Now sift the lemon juice and strain your nuts. 
Add one table. Spoon. Of sugar or something. Whatever you can find.
Grease the oven. 
Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window. 
Check the whiskey again and go to bed. 

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 January 26, 2017
Where:  Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030 
New York State Bakers Meeting
When: Thursday January 26, 2017
Where:  Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030 
Westchester Bakers Association Meeting
When: January 10, 2017 
Where: Trattoria Restaurant, 160 Marble Avenue,
Pleasantville, NY
Atlantic Bakery Expo
April 8-9, 2018
Atlantic City Convention Hall
Atlantic City , NJ