Apple Pie Bakery Café
Sumptous Baked Goods and Café Cuisine
Located just inside the main entrance of Roth Hall, the Apple Pie Bakery Café showcases the talents of the CIA’s baking and pastry arts students and faculty, and features sumptuous baked goods and café cuisine. The full menu is available for takeout or to enjoy in our relaxed, reservation-free dining area.
The Apple Pie Bakery Café received awards for “Best Desserts” and “Best Lunch Spot” in Hudson Valley Magazine’s annual “Best Of The Hudson Valley” awards.
Apple Pie Bakery Café Menus
Hours of Operation
Open: Monday through Friday (when classes are in session)
Hours: 7:30 a.m.–5 p.m.
No reservations are necessary to enjoy café cuisine and sumptuous baked goods at the Apple Pie Bakery Café.
July 28–August 19, 2014
September 1, 2014
September 8, 2014
October 13, 2014
October 20, 2014
November 26–28, 2014
December 22–31, 2014
There is no dress code for this restaurant.
Where to Park
Visitors can conveniently park in the CIA’s two-story parking deck located in Anton Plaza where you can also enjoy breath-taking views of the scenic Hudson River from a 30,000 square foot terrace.
Print the visitor parking map > (PDF 151 KB)
For detailed directions to our Hyde Park, NY campus and to print a campus map, please visit our directions page.
Awards and Recognitions
Ivy Award (2009, Restaurants & Institutions magazine)
Clean Plate Award (2008 Restaurant Business Magazine)
Best Lunch Spot (2007 Hudson Valley Magazine)
Best Dessert in the Hudson Valley (2005, 2008, 2010 Hudson Valley Magazine)
Achievement of Culinary Excellence Award (2004 American Culinary Federation)
Top Bang for the Buck (2002 Zagat Survey)
Meet Our Instructors
Mauro Sessarego serves as maître d’instructor in the Apple Pie Bakery Café, one of four public restaurants on the CIA’s main campus in Hyde Park, NY. The award-winning restaurant is also a classroom for students in the CIA’s baking and pastry arts degree program, and the final course before baking and pastry arts majors earn their associate degree. Mr. Sessarego teaches Beverages and Customer Service, a course that explores various models of beverage service, including hot and cold drinks and a range both alcoholic and non-alcoholic beverages. Students also focus on food and beverage pairing as well as sales and service.
Since joining the CIA faculty in 1998, he has also served as maître d’instructor in the Ristorante Caterina de’ Medici, Escoffier Restaurant, and St. Andrew’s Café on campus and taught the Food, Wine and (Agri)culture junior-level seminar and sophomore-level Introduction to Catering, Hospitality, and Service Management course.
Before coming to the CIA, Mr. Sessarego held various restaurant ownership and management positions in both Italy and the United States, including owner/manager of Le Firme and general manager of Harry’s Bar in Genoa; manager of Morgan Restaurant in Greenwich, CT and Remi and Le Madri in New York City; partner/general manager of Maxx Restaurant in New York City; and general manager of Moreno’s in New York City.
Mr. Sessarego studied at the Istituto Tecnico Nautico in Genoa, Italy. He holds a masters degree in service leadership from the Rochester Institute of Technology in Rochester, NY.
Gilles Ballay serves as executive chef and instructor in the college’s Apple Pie Bakery Café, a retail operation staffed by students in the CIA’s baking and pastry arts degree programs. His class, titled Café Operations, provides students with realistic “hands-on” industry experience using their professional baking, pastry, and service skills.
Since joining the CIA faculty in 2011, Chef Ballay has also taught Advanced Pastry and Contemporary Cakes & Desserts. His industry experience includes serving as executive pastry chef at Winvian Resort in Morris, CT; executive assistant pastry chef at the Wynn Las Vegas; pastry chef at The Phoenician in Scottsdale, AZ, Bora Bora Pearl Beach Resort in French Polynesia, and Payard Patisserie and Bistro in New York City; pastry sous chef at Le Cirque at the Bellagio in Las Vegas, NV and Windows on the World in New York City; and pastry cook at B. Sauvetes in Paris, France.
Chef Ballay holds a Certificat d’Aptitude Professionelle (CAP) from École Supérieure de Cuisine Française—Ferrandi in Paris. He completed his apprenticeship at Michel Blin Pastry Shop in Aulnay-sous-Bois, France.