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New York State
Assn of Manufacturing
Retail Bakers
Fall, 2019 Newsletter
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It Will Be Here Sooner
Than You Think.
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If there's something strange in your neighborhood
Who you gonna call?
Ghostbusters
If there's something weird
And it don't look good
Who you gonna call?
Ghostbusters
When a local store decided that it needed help in raising funds through the Alex's Lemonade Stand Foundation for a child stricken with cancer
The question is.
Who You Gonna Call
Ghostbusters
NO!
They called upon
the generous members of the New York State Association of Manufacturing Retail Bakers who provided
Cookies
Cupcakes
And Doughnuts
The customers that came into the store, and some of the staff, thoroughly enjoyed the marvelous treats provided by our members. Thanks to this joint cooperation, this fundraiser was able to raise a whopping
One Thousand Twenty Dollars
which was sent to Alex's Lemonade Stand for the treatment of little Alexandra Scott.
A big Thank You to all who contributed.
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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 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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Spotlight on New York State Members
In this
new feature of our Newsletter, today we introduce you to
Ernie Wunch
MY STORY
My family's baking history begins in a small town in Bavaria, Germany, Bad Toelz. Ernst Wunsch, my father, after working in his family bakery in Germany, moved to New York. There he worked for his uncle's bakery until he eventually bought his own in 1961, Bauer's Bake Shop in Middle Village, Queens, which was established in 1933.
I was born three years later. We lived only two blocks from the shop and remember as a child spending many hours there helping my parents or doing homework in a small kitchen/office. During school breaks I would do odd jobs like washing pots or greasing pans for sponge. I even went on our off days to barter buns for sawdust with my father at the lumberyard.
My mother became ill in 1978 and passed in 1980. My father remarried in 1981. I began pursuing a mechanical engineering degree at Hofstra University in 1982, however, continued to help out at the bakery.
In 1987, shortly before completing Hofstra, I had decided to follow in my father's shoes and become a baker. I started early (very) in the morning with my father and shadowed him in every respect. I worked the ovens, fried doughnuts, cooked custard, shaped and proofed bread and coffee rings, and learned finishing and decorating.
In 1988 I met my wife, Anita, at a German Festival at Plattdeutsche Park when she was Cornflower Princess. Anita was also of German descent, half Bavarian and half Gotscheer. We were married a year later and Anita, though having a busy career already at Lufthansa German Airlines, helped in the bakery as my step-mother needed and then had a kidney transplant.
In Early 1993, my father, suffering from severe arthritis, announced to sell the business to us. Anita quit her job at the airlines so that we could together implement new ideas of our own into the bakery.
We worked successfully together for many years and raised both of our sons, Christopher and Nicholas pretty much in the bakery. Christopher became ill at 6 months old with a rare form of epilepsy, leaving him severely disabled and Anita and I could always keep an eye on him at the bakery. Nicholas went to school just 2 blocks away and his friends loved to walk home with him and indulge in all the goodies. He became a very popular kid, not only because he really was a great guy, but hey, cookies and doughnuts can't hurt.
As times changed and bakeries became a luxury and not so much a necessity anymore, we had to change things up a bit. We decided to either upgrade and do sandwiches, soups and catering or to step back and sell. We chose the latter as we had bought the building in 1998 from my father and were already collecting 3 rents, and the bakery would make 4. We sold the bakery in November 2009 to the pastry chef from Russo's on the Bay in Howard Beach and he is now very heavy into wholesale with additionally keeping the retail end. The bakery is 6,000 square feet with an equally large basement and is ample for his wholesale business, now named Framboise Patisserie.
Today Anita runs the affairs of home, with Christopher's disability needs, and our real estate. Nicholas has decided to become a CPA and will be graduating in 2021 from SJU with his master's. (Didn't want to go the bakery route). And I am working as a cook in the NYC public school right down the block from the bakery. Now I have EVERY weekend and holiday OFF!!! If life were actually "normal" this is as normal as it gets.
The baking that I grew up with and made into a career for most of my life will always be part of my family heritage. Anita and I have made so many life-long friends and relationships especially those of the bakers and wives from the Brooklyn and Queens Association and NYS Association. I want to thank them all for their words of confidence, encouragement and advice they have given to us throughout the years, which have meant so much to us.
It has been a sweet life in many ways!
Thank you for letting me share my story.
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Riesterer's Gingerbread Houses
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Vegan Blueberry Cheesecake
This is a vegan blueberry cheesecake that is actually creamy and will melt in your mouth.
Ingredients
Crust:
1/2 cup raw almonds
1/2 cup dates
Blueberry Topping:
2 cups frozen blueberries
1 T. lemon juice
1 T. brown sugar
1 t. cornstarch (optional-for thickening)
Cheesecake:
1 cup raw cashews
1 T. coconut cream
1 T. coconut oil
1 T. lemon juice
Instructions:
1. For the crust: pulse almonds and dates in food processor until crust-like consistency. Remove and transfer to bowl.
2. For cheese: blend cashews with water, coconut cream, coconut oil and lemon to a smooth, creamy consistency. Add additional water as needed.
3. For topping: heat frozen blueberries, lemon juice, brown sugar and cornstarch in small saucepan over low heat for 5 minutes, or until mixture becomes thick and starts to bubble.
4. Spread crust in pie plate or individual tartlet pans; add layer of cream cheese and finish with layer of topping.
Recipe by Food Heaven Made Easy, Jessica Jones, MS, RD, CDE and Wendy Lopez, MS, RD, CDE.
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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Paul Sapienza- Independent Financial Services
Paul Sapienza
Independent Financial Services Representative
Specializing in Life Insurance, Retirement Planning,
Medicare Supplement and Advantage Plans.
Licensed by all Major Carriers
Complimentary Consultations
Paul Sapienza
516-647-2610
paulsapienza29@gmail.com
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Bakers Amusement Corner
Jokes, Quotes, etc!
Thanksgiving Proclamation,
3 October 1789
Thanksgiving Proclamation
[New York, 3 October 1789]
By the President of the United States of America. a Proclamation.
Whereas it is the duty of all Nations to acknowledge the providence of Almighty God, to obey his will, to be grateful for his benefits, and humbly to implore his protection and favor-and whereas both Houses of Congress have by their joint Committee requested me "to recommend to the People of the United States a day of public thanksgiving and prayer to be observed by acknowledging with grateful hearts the many signal favors of Almighty God especially by affording them an opportunity peaceably to establish a form of government for their safety and happiness."
Now therefore I do recommend and assign Thursday the 26th day of November next to be devoted by the People of these States to the service of that great and glorious Being, who is the beneficent Author of all the good that was, that is, or that will be-That we may then all unite in rendering unto him our sincere and humble thanks-for his kind care and protection of the People of this Country previous to their becoming a Nation-for the signal and manifold mercies, and the favorable interpositions of his Providence which we experienced in the course and conclusion of the late war-for the great degree of tranquillity, union, and plenty, which we have since enjoyed-for the peaceable and rational manner, in which we have been enabled to establish constitutions of government for our safety and happiness, and particularly the national One now lately instituted-for the civil and religious liberty with which we are blessed; and the means we have of acquiring and diffusing useful knowledge; and in general for all the great and various favors which he hath been pleased to confer upon us.
and also that we may then unite in most humbly offering our prayers and supplications to the great Lord and Ruler of Nations and beseech him to pardon our national and other transgressions-to enable us all, whether in public or private stations, to perform our several and relative duties properly and punctually-to render our national government a blessing to all the people, by constantly being a Government of wise, just, and constitutional laws, discreetly and faithfully executed and obeyed-to protect and guide all Sovereigns and Nations (especially such as have shewn kindness unto us) and to bless them with good government, peace, and concord-To promote the knowledge and practice of true religion and virtue, and the encrease of science among them and us-and generally to grant unto all Mankind such a degree of temporal prosperity as he alone knows to be best.
Given under my hand at the City of New-York the third day of October in the year of our Lord 1789.
Go: Washington
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Up Coming Events
Nassau & Suffolk Bakers Meeting
When: Thursday, October 17, 2019
Where: Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030
New York State Bakers Meeting
When: Thursday, October 17, 2019
Where: Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030
Atlantic Bakery Expo
April 19 & 20th, 2020
Atlantic City Convention Center
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