Hot Bread Kitchen’s culinary accelerator, HBK Incubates was featured in Bloomberg BusinessWeek in the small business section in an article and accompanying slideshow. Writer John Tozzi outlines the offerings of HBK Incubates and profiles graduate business, Taste of Ethiopia.
We are really excited to share this short video about Hot Bread Kitchen created by photographer and videographer William Geddes. Geddes goes behind the scenes of our professional baking training program to talk with our Founder and Chief Executive Officer, Jessamyn W. Rodriguez and Chief Bread Officer Ben Hershberger about why Hot Bread Kitchen is more than a bakery.
“Hot Bread Kitchen at La Marqueta in Spanish Harlem..is breaking down the old-world gender barrier, as women from Mexico, South America and Africa train to be bakers – jobs traditionally held by men.”
Hot Bread Kitchen’s bakery training is profiled in Newsday on May 8th, 2013.
Read the complete article as a pdf, Hot Bread Newsday May 2013
“HBK Incubates has helped 36 food businesses to start up, selling everything from cookies to cake pops, and seasoning to tamales.” American Express Open Forum looks into how Hot Bread Kitchen’s business support program, HBK Incubates enables businesses like NY Cake Pops and Taste of Ethiopia to formalize and grow.
Read the complete article as it appeared on Open Forum April 2, 2013.
Are you a startup food entrepreneur? The next HBK Incubates deadline is May 31st, learn how to apply here.
On March 8th, people around the world celebrate the advancement and achievements of women. At Hot Bread Kitchen, every day is international women’s day, but this year we decided to make a video to commemorate.
Last weekend, a draft of President Barack Obama’s immigration reform bill was leaked. Since then, many members of Congress and citizens have had outspoken reactions to the proposed legislation. As CEO of Hot Bread Kitchen, an organization that serves immigrant communities, I admire President Obama’s persistence in advocating for the rights of immigrants, particularly his idea of earned citizenship. Immigrants, and especially, immigrant women are the most vulnerable workers in the labor force. You can read more about how this proposed reform effects the population we serve and the work of Hot Bread Kitchen in my recent op-ed on Huffington Post.
If you agree with my position and the work we do, please consider donatingto the JobRaising Challenge, an online fundraising competition that supports innovative employment solutions hosted by The Huffington Post, The Skoll Foundation and The McKinsey Group. Organizations who raise the most money through JobRaising before March 1st will receive additional donations of up to $150,000 from The Skoll Foundation. By making a contribution via the JobRaising Challenge you would not only be giving us a generous donation, but you would also help to increase our chances of winning significant funding. And if you really want to support us, please forward to your network!
Jessamyn W. Rodriguez
Founder and CEO
Hot Bread Kitchen
Just in time for the holidays, Hot Bread Kitchen is making Traditional Stollen stuffed with rum-soaked dried fruit and homemade almond filling. A dense and fragrant holiday treat, our stollen is available in all Whole Food Markets in the Northeast Region for $11.99. Additionally, we are making a special local stollen with flour from upstate New York for sale at our New York City Greenmarket locations beginning December 8th 2012.Don’t live in the Northeast? Don’t worry! You can purchase our stollen in our new Global Bread Box and have it shipped overnight free of charge to anywhere in the continental US.
Take a tour of East Harlem’s historic La Marqueta and Hot Bread Kitchen with PBS’ Mike Colameco in this episode of Real Food. Go behind the scenes for exclusive interviews with Hot Bread Kitchen CEO Jessamyn W. Rodriguez, Head Baker Ben Hershberger, and our baker trainees. Plus, learn more about the businesses enrolled in HBK Incubates and the wide range of products they produce.
Hot Bread Kitchen’s Heritage Corn Tortillas were featured in New York Magazine’s food blog, Grub Street in their “Eat Well” column on July 2, 2012. Unlike most commonly available tortillas made with corn flour, Hot Bread Kitchen uses the traditional process of nixtamalization to soften and grind our own corn, resulting in delicious tortillas rich in important amino acids and protein. Read the complete article on Grub Street.
Hot Bread Kitchen’s new Head Baker and Instructor, Ben Hershberger was recently interviewed by Business News Daily about his move from Per Se to HBK. When speaking of the transition, Hershberger said, “I saw the opportunity to work in a great kitchen doing great things. I’m still doing what I love to do and I get to teach,” he said.
Read the complete article on the Business News Daily website June 3, 2012.