Bread Stories
Celebrate Easter with Hot Cross Buns
Just for Easter, Hot Bread Kitchen is offering an updated version of traditional Hot Cross Buns. Made with local Feather Ridge Farm eggs, our Hot Cross Buns have a rich dough filled with cherries and raisins. The cross on top is made with a not-too-sweet frosting with a hint of vanilla.Nan-e Qandi Re-imagined
One of our regular customers, David Siegel of Fats & Flour made this delicious creation of roasted kale and tomato over Nan-e Qandi, putting a new spin on this classic Persian flat bread.
“I get so excited about these breads which at their roots, are staple foods of the communities which they come from – especially so for many of the products made at Hot Bread Kitchen. Even while wonderful on their own, they create the perfect canvass for whatever else might be on hand.” – David
*Hot Bread Kitchen’s Nan-e Qandi is sold at all of our Greenmarket locations, as well as at Whole Foods Markets in NYC.
Women Bake Bread in Fairway News
The instructors at Women Bake Bread (from left to right): Sarah Black, Karen Bornarth, Rhonda Crosson, Monica Calderon, Sharon Burns Leader, and Jessamyn W. Rodriguez
On May 14th, Hot Bread Kitchen hosted Women Bake Bread, an all-day baking intensive led by New York City’s leading female bakers. The event was organized by Sarah Black, Fairway Market‘s Bakery Director and co-sponsored by Fairway Market and King Arthur Flour. All proceeds from the sale of tickets went to help fund Hot Bread Kitchen’s baking training programs.
The event was recently profiled in Fairway News by Tod Bramble, of King Arthur Flour and Advisory Committee Member at the Bread Bakers Guild of America. The newsletter also includes Amy Scherber of Amy’s Breads recipe for her famed country sourdough boule.
Read the complete newsletter in Fairway News, Summer 2011.
Antonia Garcia
Antonia Garcia 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.
Hot Bread Kitchen at Home
After reading about Hot Bread Kitchen in November’s Food & Wine Magazine, Margie Shore of Toronto, Canada baked her own Sephardic Challah loaves with outstanding results, as you see above. While slightly intimidated, we are extremely impressed at the quality of bread that she got from the home oven. Good work, Margie!
Have you tried baking one of Hot Bread Kitchen’s breads at home? Do you have a favorite recipe that uses HBK products? If so, email us your story or recipe and we will add it to our website or newsletter.
Hawa Ireine Guengueng
Hawa Ireine Guengueng is the newest member of Hot Bread Kitchen’s staff. Ireine is originally from Chad and moved to the United States in 2009 to live with her family. She loves food and cooking and is a natural in the bakery. In addition to her innate feel for bread dough, Ireine has made herself invaluable to our tortilla production as one of our strongest and fastest pressers. She has also introduced us to gateau, a delicious African fried cake which she made and served for our A Toast with Hot Bread Kitchen last November. Ireine’s favorite bread is a type of biscuit she has only eaten in Africa, but she also enjoys Hot Bread Kitchen’s Za’taar Lavash. Ireine is also the mother of a 9-year old daughter, Mariam, who is still living in Chad.
In the Kitchen
Hot Bread Kitchen bakes at the Artisan Baking Center in Long Island City, Queens. The ABC is equipped with all of the equipment necessary for artisan breads and the space necessary for making tortillas, granola and lavash. We keep our own corn grinder, which we imported from Mexico, there as well.
First Bake
In April 2007, Jessamyn, Elidia, and Mari had their first bake in Jessamyn’s home kitchen. After months of planning, the women shared bread secrets and created four delicious breads–lavash, hand-ground corn tortillas, baguettes, and a whole wheat loaf–during an 8-hour test bake. These breads were shared with family, friends, and some market owners. We are now ready to get into the industrial kitchen at the Artisan Baking Center.
- Photos were taken at a lecture. No food was produced, sold or consumed by customers of Hot Bread Kitchen.
- Photos were taken at a lecture. No food was produced, sold or consumed by customers of Hot Bread Kitchen.
- Photos were taken at a lecture. No food was produced, sold or consumed by customers of Hot Bread Kitchen.
- Photos were taken at a lecture. No food was produced, sold or consumed by customers of Hot Bread Kitchen.
