Serves 8-10 Ingredients Eight pieces Moroccan M’smen Two English cucumbers, sliced thinly One bunch rainbow carrots, peeled, tops removed 1/2 lb mixed olives 1/2 lb dolmas (or other antipasti) Your choice of dips (think hummus, babaganoush, tzatziki, red pepper) Instructions Preheat oven to 350 degrees. Arrange your serving tray or board: place dips in bowls, […]
News
An Entrepreneur’s Journey From Colombia to New York City
East Harlem’s Pabade Bakery is a family-run bakery known for their addictive European pastries (our absolute favorite are their vegan muffins!). Born in Venezuela and raised in Colombia, the founder Yolfer Carvajal eventually made his way to New York City to follow his dream of opening a bakery. Now when the business has grown—his brother […]
Hot Bread Kitchen in the New York Times
Two Hot Bread Kitchen graduates, Saba and Misbah, were highlighted in The New York Times!
Designing a Better Recruiting Experience for Hot Bread Kitchen’s Culinary Training Program
Expansion and change are prime opportunities for learning, and Hot Bread Kitchen’s training team has done some significant expanding, changing, and learning over the past year. In 2018, we have worked to scale our program with the goal of doubling the number of women we train for culinary careers. To tackle the challenges inherent in […]
Gifts That Give Back: Hot Bread Kitchen’s Corporate Gift Guide
Whether you’re sending your team home with sweet treats this holiday season or bringing a little joy to the office all month long, celebrate with bread and the gift of baking breadwinners at Hot Bread Kitchen. View our full corporate gift guide.
PilotWorks shuts down, Hot Bread Kitchen steps in to connect displaced businesses
Hot Bread Kitchen is sad to hear that PilotWorks, home to so many great food entrepreneurs, closed their doors the weekend of October 13. We know many of the affected businesses have orders to fulfill and production to manage in the midst of these changes—and hunting for kitchen space can turn into a full time […]