Hot Bread Kitchen
|Hot Bread Kitchen takes the staff of life thing seriously.
Jessamyn W. Rodriguez founded this nonprofit bakery with two missions. Part one: make rocking, multi-ethnic breads. Part two: provide foreign-born, low-income women with training in all things bread so they have the skills for a culinary career. Done and done.
Hot Bread started in Queens and now has a retail location inside Spanish Harlem's La Marqueta called Hot Bread Almacen. Head Baker Ben Hershberger, who had the same title at Per Se and Bouchon Bakery, thinks/bakes globally: classic rye, sourdough, and multigrain loaf, but also seasonal focaccia, lavash, challah, bialys, Persian nan-e-barbari, and Moroccan m'smen. And, yes, it's all really good.
You can find Hot Bread products at Whole Foods, Union Square Market, and select food shops. But stop in to La Marqueta if you can. And while you're there, don't miss Dorie Greenspan's cookie company Beurre et Sel that just opened there, too.
[Photo: Ken Goodman]
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