About Our Breads

As our team of bakers grows, so does our product line. We offer staples baked in a European style, such as baguettes and multi-grain loaves, along with regional specialty breads inspired by our bakers, such as authentic corn tortillas and fine lavash. In fact, in the New York Times, Peter Meehan described our specialties as “some of the best tortillas and fresh lavash chips in the city.” All are freshly baked with locally grown, organic ingredients whenever possible.

Handmade Corn Tortillas

Hot Bread Kitchen’s tortillas are made in the traditional way from blue, yellow, and white corn that we grind ourselves. We press each tortilla by hand and cook them one by one over a hot comal. We have found that this is the best way to bring out the corn’s nutty essence, yielding a tortilla that is exceptionally flavorful and far more delicious than those made by machinery.

Organic Lavash

Our lavash is made with organic wheat flour. Lavash is baked and eaten in Armenia and Iran. Traditionally, it is rolled thin and served soft. Hot Bread Kitchen’s lavash is baked on sheets to create a crispy cracker and topped with a variety of seeds and spices. Our delicious product has been praised in New York magazine, which dubbed it the ‘socially conscious cracker’. Look for our new whole wheat-sesame version, featuring organic whole wheat flour grown and milled in NY State!

Seasonal Focaccia

We also bake a delicious seasonal focaccia as part of our market offerings. The toppings vary from month to month and feature ingredients grown by local New York State farmers. Our newest recipe is winter rosemary-potato focaccia with Asiago cheese and produce from Sang-Lee Farms in Peconic, NY. It was a hit at City Hall when we served it at the State of the Borough address in February!

My Mom’s Nutty Granola

A popular product extends our bread mandate into wholesome, healthy cereals: ‘My Mom’s Nutty Granola.’ Inspired by Jessamyn’s mother’s recipe that traces back to hippie British Columbia in the 1970′s, HBK’s granola is a crunchy, not-too-sweet blend of rolled oats, lots of almonds and peanuts, unsulfured raisins, wheat germ, seeds, and pepitas, all mixed together and baked with organic honey. Mmmm. Maybe those hippies were on to something!

M’smen

The newest addition to the HBK line, M’smen has been a huge hit with everyone who has tasted it. M’smen is a buttery, flaky Moroccan flatbread that melts in your mouth. Ours is pure and simple; made with organic wheat flour, semolina, and of course, butter. In Morocco, M’smen is traditionally eaten for breakfast with honey. It can also be prepared as a savory treat with caramelized onions and parsley or spiced ground lamb folded between the thin layers of dough. M’smen is always our first bread to sell out at markets.

Sephardic Challah

Challah is a traditional Jewish bread eaten on the sabbath and other Jewish holidays. HBK’s savory, spice-filled Sephardic Challah is baked with cumin and caraway seeds. This herbaceous bread is delicious enough to eat on its own and makes a great accompaniment to your favorite dip or a hard, nutty cheese like Comté. For more adventurous eaters, try converting it into a unique crouton or even French toast.

Extraordinary Multi-Grain Loaf

Proudly made with organic New York State wheat flour, wheat germ & brown rice, our multi-grain loaf is one of our most popular staples. Despite the plethora of whole grains we pack into it, our recipe maintains a light and chewy texture, making it a healthful and delicious cornerstone of many a breakfast, lunch or dinner. Our CSA members ranked it among their favorites in 2009.