Antonia was born in Puebla, Mexico and has been working in restaurants in the U.S. since 2001.
We first began baking with Antonia while she was working as a kitchen assistant at the Artisan Baking Center. It didn’t take long for HBK founder Jessamyn Waldman to recognize Antonia’s talent for baking and tireless work ethic, and she referred her to Restaurant Daniel where she immediately secured a full-time position as an Assistant Baker.
Antonia has recently returned to bake part-time with Hot Bread Kitchen, this time as an official member of our staff. Her infinite supply of energy, positive attitude, and contagious enthusiasm for baking keep her in high demand in both kitchens. In addition to juggling two jobs, Antonia is the mother of 4 children, including a newborn.
“Even though there is a lot of work at Hot Bread Kitchen you can laugh and learn at the same time.”
Bouchra whose name means “to bring happiness” in her native Morroccan does just that. Her bright smile and excellent work ethic make her an essential part of the Hot Bread Kitchen team. Bouchra has lived in the US for over 10 years. She now lives in Queens with her husband and three children. Bouchra is developing her European baking skills and becoming an expert at rolling baguettes at Restaurant Daniel, where HBK has helped her secure a part-time baking position. Bouchra’s specialty bread is M’smen, an irresistible Moroccan flatbread that is wildly popular at Farmers Markets . In the future, Bouchra dreams of one day opening a small Moroccan cafe.
“My goal is for my children to go to Harvard…my goal for me is to keep working hard and one day have a great job with all the benefits!”
Lutfunnessa is one of the newest bakers on the Hot Bread Kitchen team. Originally from Bangladesh, Lutfunnessa has lived in the US for almost 15 years. Lutfunnessa lives in Elmhurst, Queens with her husband and two children.
Not only an excellent baker, Lutfunnessa, received her Masters degree in Political Science in Bangladesh, where she was also a teacher.
Apart from her great work in the kitchen, Lutfunnessa is constantly thinking of new ways that Hot Bread Kitchen can improve and expand.
“When my children are old enough to take care of themselves, I hope to have a good paying full time job baking delicious food.”
Fatima was born in Agadir, Morocco where she grew up eating fish, couscous, pastilla, and her mother’s tangine-a savory slow cooked stew of vegetables and tender meats. She moved to New York 10 years ago and is living in Queens with her husband and three children. Fatima has been with Hot Bread Kitchen since the fall of 2009. Fatima loves to learn new recipes and has quickly mastered them, especially lavash. She is enthusiastic about studying English, her third language in addition to Arabic and Berber. Fatima’s favorite thing about Hot Bread Kitchen is working with her fellow bakers and interacting with people from all over the world.