Written by Lyn Dobrin, firstname.lastname@example.org Monday, 03 March 2014 00:00
Pastry chef Ben Borgognone remembers his first cake “as if it was yesterday.” He was 12 years old and had already put in four years at his father’s shop, Alba Bakery in Brooklyn, washing pots and doing whatever else dad asked him to do. It was the end of the day and Borgognone was alone in the shop when a customer came in wanting a specially decorated cake. He set about filling the cake with cannoli cream, icing and decorating it, and even making the roses.
Since then it’s been the bakery business for this energetic and personable pastry chef. He received a degree in hotel and restaurant management from NYIT and worked as an assistant pastry chef at the Plaza Hotel.
In 1995, when he was 29, he opened The Buttercooky Bakery in Floral Park, expanding a German mom and pop shop into a 1,400-square-foot premier bakery offering European-style pastries with a café area that seats 40 people. Nine years ago he opened what he calls his “boutique” Buttercooky Bakery in Manhasset. The Manhasset store has seating for eight people to enjoy a cup of coffee and a pastry.
Borgognone takes pride in the quality of the ingredients, using fresh fruit, real whipped cream and Belgian chocolate for his pastries. At the Floral Park shop, 18 bakers turn out 60 different types of layer cakes that include chocolate tiramisu, blood orange with Bavarian cream, cappuccino mousse and a traditional Sacher Torte with raspberries. His best selling cakes are tres leche cake and “fruit salad” cake: a white chiffon sponge with vanilla custard and fresh fruit (pineapple, bananas, peaches and strawberries) covered with fresh whipped cream.
“It’s the epitome of what I do,” he says. “It’s light, refreshing and not too sweet.” There are three bakers at work at the Manhasset shop. Other pastries that are especially popular are individual cakes, French macaroons, lobster tails filled with Bavarian cream, tiramisu and fruit tarts.
Borgognone loves the creativity of coming up with new pastries, mixing and matching flavors and especially enjoys putting the finishing touches on cakes. To keep his ideas as fresh as his pastries, he does a lot of reading and is especially taken with the work of Pierre Herme, the French pastry chef renowned for his macaroons.
“I love to do my magic and make the customers happy,” says Borgognone.
There are plans underway to open half a dozen satellite Buttercooky bakeries in various communities throughout Long Island this year, perhaps Garden City, Great Neck and Rockville Centre for starters.
Friday, 21 November 2014 00:00
At the eleventh hour on the eleventh day of the eleventh month, residents and community members joined with the Floral Park American Legion to honor veterans at the annual Veteran’s Day ceremonies at Memorial Park, following a march down Tulip Avenue to the park with the members of the veterans of the Legion post, American Legion Auxiliary members, Sons of the American Legion, Boy and Cub Scouts from Troops 482 and 678 and local officials.
During the ceremony, a plaque was dedicated in memory of General Kazimierz Pulaski and others of Polish heritage who have served in the U.S. military. The plaque dedication was led by members of the Polish American Congress, Long Island Division, President Grzegorz Worma and Honorary President Richard Brzozowski. An invocation was delivered by Father Peter Rozek of St. Hedwig Church, followed by a POW-MIA ceremony by Post 334 Vice Commander Matthew Cacciatore.
Thursday, 20 November 2014 00:00
While parking around Long Island Rail Road train stations is typically a challenge, even on a regular work day, the holidays create more of a struggle for commuters in search of parking spots. LIRR spokesman Salvatore Arena said that ridership between Thanksgiving and New Year’s Day increases by at least 10 percent; last year it was by 12 percent. Though the MTA is adding more trains to the schedule, that doesn’t ease the parking situation, which is operated not by the LIRR, but by individual municipalities in each town.
“Every station is different,” Arena said. “A good part of our parking is in the hands of the locality. They set the rules essentially.”