Thursday, October 1, 2026
Jericho Cider Mill, a landmark business that has pressed apples for more than two centuries, continues to draw crowds as it blends tradition with new offerings under the stewardship of its current owners, the Ketsoglou family.
The Town of Oyster Bay recently dedicated a historical marker at the mill in October, celebrating its documented history dating back to 1820. Supervisor Joseph Saladino called the mill “a true legacy and a piece of our Town’s heart and soul,” noting that while equipment has changed, its commitment to fresh ingredients and preservative free recipes has not.
Owner Kerry Ketsoglou said being part of that legacy has been both meaningful and humbling.
“It is great, because there are not that many places like this that exist anymore,” he said.
He noted that the mill predates the Jericho post office and still holds two official addresses as a result. The recognition, he said, reflects how deeply the mill is woven into the community’s history.
Ketsoglou and his father, Ted, took ownership of the mill 11 years ago after a fellow member of the Jericho Fire Department connected them with the previous owner, who was looking to retire. The family had long been local customers. Ketsoglou grew up in Jericho, attended high school across the street and recalls waiting in line during Thanksgiving season “just like everybody else.”
Though neither had farm experience, the family brought a background in ice cream manufacturing. They used that knowledge to expand the mill’s offerings, which now include homemade ice cream, scooped ice cream in the summer and an expanded selection of jams, jellies and baked goods.
“We now offer homemade ice cream apple cider donuts, which is a huge kick,” Ketsoglou said. “That is definitely one of our biggest items.”
One of their first major changes after taking over was expanding the store from a walk up counter into a larger indoor space where customers can shop. The mill now remains open year round, a shift driven by the popularity of its newer products.
“We introduced ice cream and kind of expanded on that end,” he mentioned. “It’s been kind of a hit.”
Despite the updates, the heart of the operation remains the cider. The mill sources all of its apples from New York, primarily from farms in Milton near Newburgh.
Generations of loyal customers continue to go to the mill, such as Glen Cove resident Giuseppe da Tolo. da Tolo and his granddaughter, Anella, explained that they love the experience of getting fresh apples from the mill.
“I’ve known this place for a long time,” da Tolo. “I don’t have time to go apple picking in the field, so I like to come over here.”
The cider mill’s ownership has passed through only a handful of families, from early proprietor John Hicks, for whom Hicksville is named, to the Zulkofske family, who ran the business for more than five decades and relocated it to its current site in the 1950s. The Ketsoglous say they are proud to continue that chain.
