food 07.16.18

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.

In 2011, they launched HBK Incubates out of La Marqueta, where they have a retail shop, "to support the growth of start-up businesses, bring food entrepreneurship back to the historic public market and aid in the creation of good jobs and good food in the community."

As for the goods, Hot Bread thinks/bakes globally: seventy-five breads including 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 delicious.

You can find Hot Breads at many Greenmarkets and select retailers. But stop in to La Marqueta if you can.












Mercer Street (from 2016)

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