It’s not too late for holiday stollen or Global Bread Boxes! Order by 12pm on Saturday, December 20th to ensure Christmas delivery.
All orders placed after December 20th will be shipped the following Monday, December 29th.
Try our nutty, fruit-filled holiday stollen. Made in the traditional German Dresden style with homemade marzipan, house-cured dried fruits, and an all-natural dusting of snow sugar. Available online, our Greenmarket locations, and the following Whole Foods Market locations:
95 East Houston Street (at Chrystie Street), Manhattan, NY
250 7th Avenue (between 24th and 25th Streets), Manhattan, NY
10 Columbus Circle (between 8th and 9th Avenues), Manhattan, NY
270 Greenwich Street, Manhattan, NY
4 Union Square East (between Broadway and University Place), Manhattan, NY
808 Columbus Avenue, Manhattan, NY
1 Ridgehill Blvd, Yonkers, NY
- 1 28-ounce can chopped tomatoes with juice
- 1 tablespoon canola oil
- 1 medium onion, finely chopped
- 2 large garlic cloves, minced
- 1 pound shredded turkey
- ¼ teaspoon ground black pepper
- 1 teaspoon medium-hot chili powder (more to taste)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ cup raisins
- 1 tablespoon cider vinegar
- Salt to taste
- 1 tart apple, peeled, cored and finely chopped
- 12 Heritage Corn Tortillas
- 2 cups shredded cabbage (about 6 ounces)
- Salsa and crumbled queso fresco as desired
2. Heat the canola oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute. Turn the heat up to medium-high and add the shredded turkey. Season to taste with salt and pepper and cook, then stir in the pepper, chili powder, cinnamon, cloves and raisins and stir together for 1 minute.
3. Add the puréed tomatoes, 1 tablespoon of the vinegar and salt to taste, and bring to a simmer. Simmer 15 minutes over medium-low heat, stirring often. Add the apple, and continue to simmer for 10 minutes, or until the mixture is thick and meaty. Taste and adjust the seasoning.
4. Cover the cabbage with cold water and let sit for 5 minutes. Drain and spin dry.
We’re Thanksgiving ready! Are you?
Find Hot Bread Kitchen’s parkerhouse rolls and other breads at 16 locations across New York City, and Whole Foods Market stores across New York state, New Jersey, and Connecticut. Store products and availablity may vary; please call directly to confirm product offerings.
Dean & Deluca (SoHo only)
Forager’s City Market (DUMBO only)
At midnight last night, Hot Bread Kitchen’s Women Bake Bread Kickstarter completed with $70,995 – 130% over our $54,000 goal! Thanks to the 431 supporters who backed our project and countless others who helped spread the word.
We are overwhelmed with excitement for the two women who will be launching their culinary careers in our bakery training program. And with the additional funds raised by our stretch goal, they and their fellow trainees will be well-equipped with the raw materials in the kitchen. All because of wonderful supporters like you!
The Hot Bread Kitchen team
Pan de muerto, literally “bread of the dead,” is a traditional Mexican sweet bread baked in late October and early November to celebrate Día De Los Muertos. Much like Halloween, the holiday is a joyous celebration of life, as well as an opportunity to remember and honor the deceased. To celebrate, families set up altars in their homes, adorned with flowers and food that are left as offerings to lost loved ones in their homes.
Excerpt from Eater’s 72 Ways Food Can Change the World, published September 2014:
Too often, food lovers focus on the environmental impact of their meals-they consider carbon footprint, not the aching feet that worked 12 hours in a field to pick a local strawberry or the minimum wage worker that diced that precious berry.
But the food manufacturing industry is among the largest employers in the United States. More than seventeen million people make their living growing, preparing, or serving food. Too often those people don’t earn a living wage or aren’t afforded benefits necessary to live a dignified life.
In order to create sustaining livelihoods, we need to invest in the workforce that feeds us: providing a living wage can only translate to better food and happier, healthier neighbors in the long term. For employers, this means putting dollars back into the pockets of their employees; for consumers, this means adjusting to the true price of quality food.
Knowing where the ingredients of our food come from is critical, but I want to challenge consumers to ask who handled those ingredients and recognize the critical role that food workers play in creating quality products. – Jessamyn Rodriguez
On May 8th, our staff joined the New York Womens’ Foundation at their annual breakfast to celebrate the hard work being done across New York City to empower women and girls. We are excited to announce that among this year’s honorees was Hot Bread Kitchen’s founder & CEO, Jessamyn W. Rodriguez. Read the rest of this entry »
Yesterday’s explosion shook our community in East Harlem both literally and figuratively. Our bakery and incubator were no exception.
At 9:31am, an explosion destroyed two apartment buildings less than 500 feet from our bakery. We felt the blast shake our facility underneath the Metro North tracks and feared that there had been a trail derailment. Our staff and the staff of La Marqueta were the first on the scene; they arrived before the fire department to assist rubble-covered victims escape further harm.
Throughout the day our staff worked to support rescue efforts: giving out particle masks, helping disseminate information, and anything else that the community needed. In the bakery, the staff prepared for utility shutdowns and delivery contingencies. By 3:00pm, with everyone accounted for, we closed the bakery.
You don’t hire staff because of their courage or deep humanity–it already takes a special team to do what we do–but I learned yesterday that we have some incredibly heroic individuals on staff and am proud of how they responded.
Today our heart goes out to the East Harlem community. Many of us live in the neighborhood and all of us are friends with those who do. Hot Bread Kitchen will continue to support our neighbors and first responders that will be working here in the weeks and months ahead.
At 6:00am this morning we started baking again; fresh breads were delivered at 10:15am. The bread doesn’t wait, and, in light of disaster, sometimes continuing as normal is the only choice.
Our admin offices are closed today, Thursday, March 13, as is Hot Bread Almacen. While we return to normal after yesterday’s events, please reach out to staff by email and stay apprised of new developments by following us on Facebook or Twitter. We anticipate reopening tomorrow, Friday, March 14th.
Thank you to our friends, supports, and customers for the outpouring of support.
With a heavy heart,