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New York State
Assn of Manufacturing
 Retail Bakers

Early Summer 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 & Brian Rush 

New York State Bakers 
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        In a show of support for the Board, the members requested that the Board stay in place as it is currently configured.  All Board members agreed to an additional term, and the vote was unanimous.  Congratulations for a job well done.  The positions held are as follows:
  • Chairman of the Board, Joseph Gifoli
  • President, Nick Stork
  • 1st Vice President, Aaron Wasserman
  • 2nd Vice President, Edward Maher
  • Secretary, Werner Simon
  • Treasurer, Edward Maher

The following appointments were made:

  • Newsletter Editors, Rosanne and Brian Rush
  • Administrative Assistant, Mary Sydor
President Nick Stork thanked the Board for all of the hard work and accomplishments made in the last two years and stated what a pleasure it was to work alongside each Board Officer. 

As you may recall, each year the Westchester Chapter picks an area in New York and visits several Bakeries.  This year the revitalized borough of Brooklyn was chosen.   The group gathered at Grand Central station and ventured to the Brooklyn Bridge area and set out on foot to see what they could learn from their southern neighbors.   We began our adventure at Almondine Bakery, strolled to Bien Cuit, hiked to Court Pastry Shop, took a break, lunching at Marco Polo Ristorante on Court Street, before visiting F. Monteleone Bakery and Cafe, and finallized our tour at Baked.  We made new friends, and left with new ideas for our own shops. Please enjoy our pictures.  
                                                                                       This final one was not at any of our bakeries, but I just had to include it.                                                                                  Consider Join us next year when we we travel to the exotic.........Sorry, you will just have to wait to see where we are going.                                                                                                                                                                                                                 

PIER 6     6:30AM

Spotlight on  Education

       New York State officers and members attended the Neo Classical Plated Desserts ACF Symposium.  Advanced techniques were taught to an appreciative group. 


Abel & Schafer

Blueberry Risotto Fritters with Blueberry Ginger Sauce!

  • ¼ cup Arborio rice
  • Salt as needed
  • 1 cup milk
  • 1 envelope (¼ ounce) yeast, dry
  • 1-1/3 cups flour, unsifted all-purpose
  • Sugar as needed
  • ½ cup blueberries
  • ¼ teaspoon cinnamon, ground
  • 1/6 Teaspoon cardamom, ground
  • Vegetable oil as needed
Blueberry Ginger Sauce Ingredients
  • ½ cup sugar
  • 1-½ tablespoons fresh ginger, peeled and grated
  • 4 cups blueberries
  • Vanilla ice cream or gelato as needed
  1. In a small pan over high heat, bring 1 cup water to a boil
  2. Stir in rice and 1/8 teaspoon salt
  3. Cover, reduce heat to low and cook until rice is tender, 18 to 20 minutes
  4. Drain rice and set aside to cool
  5. Meanwhile, in a small pan over low heat, heat the milk until bubbles form at the edge
  6. Set aside to cool to 100° to 110° F
  7. When cooled, sprinkle yeast over milk and allow to soften for 5 minutes, then whisk until combined
  8. In a medium bowl, combine flour, 1 tablespoon sugar and ½ teaspoon salt
  9. Add yeast mixture and stir until smooth
  10. Fold in rice and blueberries, cover, and set aside in a warm place until mixture doubles in size, about 30 minutes
  11. Combine ½ cup sugar with the cinnamon, cardamom, and 1/6 teaspoon salt
  12. Set aside
  13. Prepare the Blueberry Ginger Sauce: In a small pan over high heat, stir 2/3 cup water, ½ cup sugar and fresh ginger
  14. Bring to a boil and cook 1 minute
  15. In a large bowl, place 4 cups fresh blueberries and pour the hot ginger syrup over and stir to combine
  16. Set aside
  17. Just before serving, in a medium pan, over medium-high heat, bring 3 inches vegetable oil to 375° F
  18. Make fritters by dropping 3 to 5 heaping tablespoons of the dough at a time into the hot oil and fry until golden on one side
  19. Turn fritters and fry until golden on the other side, about 5 minutes in all
  20. Remove fritters to paper towels with a slotted spoon to drain
  21. Repeat with remaining dough to make about 30 fritters
  22. To serve, toss warm fritters in the sugar and spice mixture
  23. Arrange 4 fritters on a dessert plate
  24. Place another fritter on top of them
  25. Add a scoop of ice cream and top with Blueberry Ginger Sauce
Number of servings (yield): 6
Credit: U. S. Highbush Blueberry Council, www.blueberrtech.org

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Bakers Amusement Corner
Jokes, Quotes, etc!

When baking dog biscuits, be sure to use collie flour.
Bob  - Corvallis, OR

Q: How can you drop a raw egg onto a        concrete floor without cracking it? 
A: Any way you want, concrete floors          are very hard to crack.

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 September 15, 2016
Where:  Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030 
New York State Bakers Meeting
When: ,Thursday September 15, 2016
Where:  Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030 
Westchester Bakers Association Meeting
When: September 13, 2016 
Where: Trattoria Restaurant, 160 Marble Avenue,
Pleasantville, NY
Atlantic Bakery Expo
Atlantic City Convention Hall
Atlantic City , NJ