Mark your calendars, on September 26th support HBK Incubates by shopping at Whole Foods Market. On Thursday the 26th, five percent of all profit from sales at all seven New York City’s Whole Foods Market locations will benefit Hot Bread Kitchen’s food business incubator, HBK Incubates. HBK Incubates supports food entrepreneurs in growing businesses from small start-ups to sustainable food enterprises by providing rentable commercial kitchen space and development support including finance advising, culinary coaching and industry-specific workshops.
Hot Bread Kitchen’s Junior Board the Kitchen Cabinet is hosting a Toast + Taste cocktail fundraiser on June 13, 2013 from 8-11pm at Ramscale Studios on 463 West Street. This event will feature delicious cocktails, breads from Hot Bread Kitchen as well as samples from HBK Incubates members Broadway Baker and Nafi’s Hot Pepper Condiments.
To learn more and purchase tickets, visit the Toast + Taste event page.
Hot Bread Kitchen’s Night Market
Thursday, November 8, 2012
7:00 PM-10:00 PM
1590 Park Avenue New York, NY 10029
Join Hot Bread Kitchen for the first-ever night market at the historic La Marqueta. Enjoy tastings from renowned restaurants Boulud Sud, Má Pêche, Salumeria Rosi, Gran Electrica, and Momofuku Milk Bar.
- Explore our kitchen and watch exclusive cooking demonstrations
- Enjoy custom cocktails from Hella Bitters and Loliware
- Celebrate the launch of our new branding by Pentagram
- Sample goods from La Marqueta vendors such as Beurre & Sel, Viva Fruit, WE Meats, Mama Yaa Adoowa and Breezy Hill Orchard
- Plus items from members of HBK Incubates
Purchase tickets on NY Charities. All proceeds support Hot Bread Kitchen’s workforce and micro-enterprise development programs. Thank you to our sponsors Great Performances and Whole Foods Market for their generous support.
On November 8th, 2012, Hot Bread Kitchen is hosting a fundraiser at our bakery in the historic La Marqueta. The evening will consist of a walk-around chef tasting from surprise celebrity chefs, custom cocktails, bread demonstrations and products from members of HBK Incubates. To read more about the event and to purchase tickets, see our ticketing page.
All proceeds from the event will go to benefit Hot Bread Kitchen in our mission to increase access to professional opportunities in the culinary industry for foreign-born women and low income entrepreneurs.
On Monday July 23, 2012, Hot Bread Kitchen opened our new retail storefront, Hot Bread Almacen inside of the historic La Marqueta. Located just a few feet away from our production facility, Hot Bread Almacen will feature our line of international breads in addition to select products from businesses enrolled in HBK Incubates and a daily lunch special. Hot Bread Almacen was made possible by the generous support of the Upper Manhattan Empowerment Zone (UMEZ) and New York City Council.
To kick off the launch of the store, we hosted a baguette cutting for key funding partners, press and members of the City Council. UMEZ President, Ken Knuckles emceed the event which featured speakers such as NYCEDC President Seth Pinsky, New York City Council Speaker Christine Quinn, Council Member Melissa Mark Viverito, Hot Bread Kitchen CEO Jessamyn Rodriguez and HBK Incubates member My Sweet Brigadeiro.
Hot Bread Kitchen’s Junior Board, The Kitchen Cabinet is hosting a summer fundraiser to benefit our organization. The event will feature cocktails, light food, music and dancing in a rooftop penthouse in the West Village with all proceeds to benefit Hot Bread Kitchen.
To learn more about the event, make a donation, or purchase a ticket, see the NY Charities event page.
On May 19, 2012, Whole Foods Market Chelsea hosted an all-store cooking competition smackdown using our breads. Each department worked as a team to prepare a dish in-store that featured a Hot Bread Kitchen bread.
Some of the delicious concoctions that each department made, include:
- Customer Service: bread pudding with Whole Wheat Challah
- Seafood: lemon and cilantro cod sandwich with horseradish and cheese on The New Yorker Rye
- Grocery: Italian style hero on Ciabatta
- Meat: Bosari grilled chicken with rye & dill stuffing featuring Grindstone Rye
- Specialty: paneer tikka masala sopped up with Nan-e-Barbari
- Produce: tortilla chips and fresh guacamole featuring the Heritage Corn Tortillas
- Prepared Foods: grilled cheese with sharp provolone and broccoli rabe pesto on Upstate Multigrain
- Bakery: vanilla and cinnamon custard French Toast with Traditional Challah
After a day of cooking and collecting votes, the Customer Service department was voted the most delicious with their bread pudding with Whole Wheat Challah. We would like to thank Whole Foods Market Chelsea for hosting this smackdown and their team members for inventing these innovative recipes using our products.
On Thursday March 8th, Hot Bread Kitchen celebrated Women’s Day with our international team of bakers. To commemorate this holiday, we hosted a staff meal, in which each woman enrolled in our baking training program was asked to bring a dish from her country of origin. Sixteen women from eight different countries attended the lunch, making delicious food representative of their countries of origin, including, Mexican flautas, Dominican caribe, Russian piroshki, and Pakistani biryani. Gathered around the table in the classroom of our bakery, we tasted one another’s food and shared stories of important women in our lives.
Through the work of our organization we strive to honor the contributions of foreign-born women and are glad that one day each year there is an internationally observed holiday that reminds us of the important impact that women make around the world every day.
On March 3rd 2011, Hot Bread Kitchen celebrated the opening of our new bakery training facility by hosting Hot Bread Kitchen Behind the Scenes. With nearly 300 people in attendance, Behind the Scenes was an extremely successful event, taking guests Behind the Scenes of our operations. The night featured food from Joseph Leonard, Boulud Sud, Beecher’s Handmade Cheese, Saxelby Cheesemongers, Screme Gelato, and baking demonstrations led by Daniel Boulud and Hot Bread Kitchen bakers.
This past Sunday June 12th, Hot Bread Kitchen hosted a seminar for food entrepreneurs at La Marqueta. Close to 50 culinary entrepreneurs attended the half day seminar which included a panel discussion and round table series.
Foodie entrepreneurs such as: Anne Saxelby from Saxelby Cheesemongers, Dan Cohen from Danny Macaroons, Lerida Mojica from NY Cake Pops, Rhys Powell from Red Rabbit and Rick Field from Rick’s Picks shared how they launched and grew their businesses.
After the panel, attendees then joined one of five roundtables on topics critical to successfully launching their food concept, from calculating cost of goods to the use of social media. Roundtables were facilitated by: Michelle Bhattacharyya from NYC Business Solutions, Elizabeth Bueno from ACCION, Marcus Browne and Ronald de la Cruz from Project Enteprise, Rafael Merino from East Harlem Business Capital Corporation and Christina Zeigler from HBK Incubates.
What people had to say about the “So You Want to Start a Food Business Panel”:
“Today has inspired me to take my business to the next level.”
“I was able to get all my questions answered.”
“What a confidence booster! Others have done it, I can do it too.”
Hot Bread Kitchen would like to thank all the entrepreneurs, panelists and roundtable facilitators who helped to make this event a success. For more information about our incubation program, please visit the HBK Incubates website.