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New York State
Assn of Manufacturing
Retail Bakers
Early Winter, 2020 Newsletter |
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Deck the halls with boughs of holly
Fa-la-la-la-la, la-la-la-la
'Tis the season to be jolly
Fa-la-la-la-la, la-la-la-la
Don we now our gay apparel Fa-la-la, la-la-la, la-la-la Toll the ancient Yule-tide carol Fa-la-la-la-la, la-la-la-la
How can we consider being jolly when we are going through personal, economic, and Covid disasters? While not an easy thing to accomplish, especially the loss of loved ones, it is the season to look at our blessings and the wonderful things that we do have.
While some shops were closed or disrupted, for others it was a time to mask up
and do things differently.
Like items to go.
Or different things to bake.
Or do some of the things we have been doing for a long time, regardless of the circumstances.
And let us not forget Man's Best Friend
So as we do celebrate this joyous time of year, the members and the Board wish you and yours a
Merry and Blessed
Hanuka
and
Christmas
That is not right. Let's try this again.
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The Board of Directors and members of the New York State Association of Manufacturing Retail Bakers wish to take this opportunity to express our deep appreciation to all of those brave people who are on the front line fighting this debilitating and deadly virus. Our prayers go out to you.
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It Will Be Here Sooner
Than You Think.
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In Remembrance
The retail baking industry has lost one of its biggest advocates. Paul Sapienza was dedicated to making the retail bakery a successful business venture that would be a vital part of its local community. Along the way he realized that mission was the same for many family owned and Main street shops as well. He championed local economic development and worked tirelessly to improve his community. Spiritually, he was a devout member of St Boniface parish serving in a variety of roles. Above all was his love of family. Roseanne is his soulmate having first met in grade school. Dawn, Melissa, and Andrew have always felt loved. We mourn with them during this time of extreme sorrow.
Paul and my careers were intertwined. We came from the same background. We were the same age. We both grew up on the border of New York City; me on the city side, Paul on the Nassau side. Each of us attended a boys only Catholic high school and attended college. We were both drawn into the family bakery; me upon graduation, Paul actually a year before graduation. Because of family relationships, I joined the Nassau, Suffolk Bakers Association. Paul joined because he wanted to network (a word not used back then) to network with his peers.
We were a professional twosome from that point on. We served on the board together. He was vice-president to my presidency in Nassau, Suffolk and also the New York State Bakers Association. He was an executive director of The Retail Bakers of America during my presidency of that organization. Through all the years he was a source of support and consul. During some tough times with difficult decisions to make, Paul would always provide a clear analysis and moreover; prevent me from going down an emotional rabbit hole. He was always dignified, calm and poised. We had so many frequent phone calls that his staff knew my voice. If Roseanne answered the phone:" Hello Mr. Reinwald, Yes Paul is in." Once she added "If you were female, I would accuse you of having an affair!"
Paul always answered the same; in a distinctive "Hal-low Rich." Then we would be on the phone for a while. Our talks extended far beyond the problem at hand. We often discussed future trends in the industry and life in general. Our sons were born within weeks of each other and they often entered into the conversation. Paul would joke that the eruption of Mount St. Helens while they were in the womb had a lasting effect on their lives.
Understanding the importance of the local economy, Paul became very involved with the Elmont Chamber of Commerce. Twice he served as its president. I often saw him on the News extolling local initiatives. He always did so very eloquently. Paul worked very closely with the Belmont Racetrack Development organization; always making sure Elmont was well represented at their events.
Just last week I heard the Hal-low Rich for a five minute chat that lasted forty-five minutes. As usual my more pessimistic views were tempered by Paul's positive. Boy, I wish that wasn't the last time I heard that Hal-low Rich.
Speaking with friends of Paul, they commented that Paul was a great man. I replied, "No he wasn't a great man, he was a good man." They couldn't understand how I could say that. My thought is that many a great man is not a good man; but a good man never worries about being great. That was Paul. He was kind, thoughtful, compassionate, dignified and respected. He gave countless hours to improve the life of others. He never sought accolades or praise. He was a good man. I will miss him terribly.
Richard Reinwald
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As part of our longstanding commitment to support the next generation of bakers, our Scholarship Committee is currently reviewing requests for financial aid assistance to those students in an approved program. For additional information on qualification requirements, please see below.
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New York State Bakers
Scholarship Applications
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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
Credit: U. S. Highbush Blueberry Council, www.blueberrytech.org. Thomas J. Payne Market Development. Get the Real Blueberries™ Seal! www.realblueberries.org
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Bakers Amusement Corner
Jokes, Quotes, etc!
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Up Coming Events
Nassau & Suffolk Bakers Meeting
When: February 18, 2021
Where: Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030
New York State Bakers Meeting
Where: Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030
Atlantic Bakery Expo
Aka. Artisan Bakery Expo East
October 3&4, 2021
Atlantic City Convention Center
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