Press
HBK on ABC
Hot Bread Kitchen was featured on ABC News on January 24th, 2012. Reporter Lauren Glassberg visited our Harlem kitchen to see our operations in action and interview Hot Bread Kitchen CEO, Jessamyn Rodriguez along with a few of our bakers. Glassberg described Hot Bread Kitchen as a, “unique bakery in Harlem is serving up more than just bread, it is changing the lives of the workers it hires.”
To read the complete transcript of the video, go to ABC Eyewitness News online.
First Look at Hot Bread
View more videos at: http://nbcnewyork.com.
Hot Bread Kitchen was excited to have NBC’s First Look host Maria Salsone visit us at the Union Square Greenmarket and at our East Harlem bakery in December. Maria spent the day tasting, and learning how to bake Moroccan M’smen with our baker trainees. M’smen is a Moroccan flatbread made with semolina, butter and oil folder and stretched, much like a croissant. It is traditionally eaten warm with honey or stewed meats.
This video appeared on NBC on December 18, 2011.
Why Bread is Having a Moment
Hot Bread Kitchen was recently featured in New York Magazine’s survey of the New York bread-scape written by Rob Patronite and Robin Rasfeld entitled, “The Greatest Thing Since...”
Rasfeld and Patronite described Hot Bread Kitchen saying, “It’s a rare bakery whose repertoire ranges from freshly ground corn tortillas to Sephardic challah, but that multiethnicism embodies the mission of Hot Bread Kitchen: to train immigrant women to parlay their native expertise into management positions in the industry.”
Read the complete article as a PDF as it appeared in the print version of New York Magazine on December 11, 2011.
Good Bread
Hot Bread Kitchen was recently profiled in Serious Eats by bread aficianado Andrew Coe. Andrew named our challah one of the best in New York City, describing it as, “Unlike too many dry and cakey local challahs, this version has a moist crumb with a soft yet chewy texture inside the glistening crust.”
Read the complete article on the Serious Eats website December 1, 2011.
UNDP One Day Earth Video
On November 11, 2011, United Nations Development Programme (UNDP) Administer Helen Clark visited Hot Bread Kitchen. The visit was in conjunction with One Day on Earth, an annual global media event that compiles videos from all over the world to create a comprehensive view of life on earth. Hot Bread Kitchen was chosen to be featured for our work in job training and creation as well as business incubation. When speaking about Hot Bread Kitchen the UNDP Administer said, “This kind of visionary initiative can work well in developed and developing countries.” Helen Clark is the third-highest ranking official in the United Nations and the former Prime Minister of New Zealand.
View the complete video on the UNDP website.
Hot Bread Kitchen Behind The Scenes
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.
Lopate and Locavores: Bread and Grain
Hot Bread Kitchen Founder and CEO Jessamyn Rodriguez recently appeared on a panel discussion on Bread and Grain hosted by Leonard Lopate at WNYC’s Jerome L. Greene Space. Part of the Lopate and the Locavores speaker series, Jessamyn was featured along with Jim Lahey of Sullivan Street Bakery and Mark Bello of Pizza a Casa Pizza School. Panelists discussed the role of bread as a dietary staple throughout the ages and a variety of bread baking techniques.
Hot Bread Kitchen in the Park Slope Food Coop Gazette
Hot Bread Kitchen’s Sales Coordinator Anika Pyle was recently interviewed in the Park Slope Food Coop‘s Linewaiter’s Gazette. When discussing the partnership between the two organizations, Pyle stated, “We celebrate any opportunity to work with organizations that focus on people before profit, prioritize local and organic products and delight in delicious bread!”
Read the complete article as a PDF as it appeared in the Linewaiter’s Gazette October 6, 2011.
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.
HBK in the New York Times
Hot Bread Kitchen was recently featured in The New York Times blog, The Local-Fort Greene and Clinton Hill. With a delicious recipe for rhubarb and ginger bread pudding using Hot Bread Kitchen challah (recipe below). Read the complete article on The New York Times website, June 14, 2011.
Rhubarb and Ginger Bread Pudding
Adapted for Greenmarket ingredients from Bon Appetit by Melissa Feldsher
Serves 5-6
You will need:
- 1/2 cup seedless raspberry preserves
- 1/4 cup water
- 3 tablespoons crystallized ginger
- 1/2 tablespoon finely grated orange peel
- Dash of nutmeg
- 1 and a 1/4-pound rhubarb, ends trimmed and stalks cut into ½ in wide pieces
- 1/2 cup sugar
- 2 eggs
- 1 cup milk or cream
- 1 teaspoon vanilla extract
- Butter (for dish)
- 1/2 loaf of challah, cut into 1/2-inch thick slices
Preheat oven to 350 degrees.
Whisk preserves and water in a large skillet over medium-low heat until preserves dissolve. Add ginger, orange peel and rhubarb and bring to a simmer, stirring occasionally for about ten minutes. Rhubarb should be tender but not falling apart.
Whisk sugar and eggs together. Place milk (or cream) in medium saucepan, add vanilla extract and simmer over medium heat. Slowly add the hot milk (or cream) to the egg mixture and whisk to blend until it is like custard in texture.
Butter a small, deep baking dish. Arrange bread slices, cover with rhubarb and repeat. Then pour custard over. Place baking dish in a roasting pan, adding enough water to reach halfway up the side.
Bake for about an hour, until you can remove a knife cleanly. Let stand 15 to 20 minutes, then serve.
