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.
Phone: 845-905-4500
No reservations are necessary to enjoy café cuisine and sumptuous baked goods at the Apple Pie Bakery Café.
Restaurants Closings
July 4–30, 2013
August 26, 2013
September 2, 2013
September 9, 2013
October 14, 2013
October 21, 2013
October 28, 2013
November 27–29, 2013
December 2, 2013
December 9, 2013
December 23, 2013–January 2, 2014
Photo Gallery
Dress Code
Casual dress, including jeans, sneakers, and walking shorts, is suitable when dining in the Apple Pie Bakery Café.
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, Associate Professor—Hospitality and Service Management
Maître d’ Instructor
Mauro Sessarego
Associate Professor—Hospitality and Service Management
Mauro Sessarego is an associate professor of hospitality and service management at The Culinary Institute of America (CIA). Mr. Sessarego is maître d’ instructor in the Apple Pie Bakery Café, one of five 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.
Francisco Migoya, CMB, CHE, Professor—Baking and Pastry Arts
Chef-Instructor
Francisco Migoya, CMB, CHE
Professor—Baking and Pastry Arts
Francisco Migoya is a professor of baking and pastry arts at The Culinary Institute of America (CIA). Chef Migoya serves as executive pastry chef and instructor in the college’s Apple Pie Bakery Café, a retail operation staffed by students in the CIA’s baking and pastry degree programs. His class, titled Café Operations, provides students with realistic “hands-on” industry experience using their professional baking, pastry, and service skills.
Before joining the CIA faculty in 2005, Chef Migoya was executive pastry chef for renowned chef Thomas Keller at the French Laundry, Bouchon Bakery, and Bouchon Bistro, all in Yountville, CA. He also served as pastry chef at Veritas Restaurant and pastry sous chef at ILO Restaurant in New York City. He held various pastry positions at The River Café in Brooklyn, NY, including head pastry chef.
A native of Mexico City, Chef Migoya holds a certificate in culinary arts from La Universidad Anáhuac and a hotel and restaurant management degree from CESSA University, both in his home city. He also holds a French culinary diploma from Lycee d’Hotellerie et de Tourisme in Strasbourg, France.
Chef Migoya was the winner of a silver medal in the New Star Dessert Search Contest at the Beaver Creek Culinary Classic Pastry Competition in 2000. He was the CIA’s Faculty Member of the Year for 2008.
