This summer I was wandering around Harlem in search of superior pie and barbecue (I failed in both quests) when I happened upon a table filled with focaccia, baguettes, and tortillas at the Grassroots Market (145th and Edgecombe Avenue).
The tortillas were killer and the focaccia was pretty good, but I was most intrigued by the conversation I had with the woman selling the bread. Jessamyn Waldman had started the Hot Bread Kitchen as a "not for profit bakery and workforce development program for immigrant women." It is one of the "kitchen incubator" businesses described in a recent New York Times piece.
I've been so crazed for the last few months I haven't had a chance to tell you about Hot Bread Kitchen. Jessamyn and her crew are doing delicious, important work, and should be supported by serious eaters everywhere. Why? Read on.
Hot Bread Kitchen is more than a bakery. It's a business that enhances the future for immigrant women and preserves baking traditions. For your munching pleasure, we offer fresh breads baked with traditional recipes from around the world. We make it a priority to use local and organic ingredients.
Hot Bread Kitchen makes great bread and better lives for people who are an integral part of the citys future. Can you think of a more satisfying combination?
No, I can't. Especially when they're making tortillas this good.
Hot Bread Kitchen is trying to raise money to buy a bike-powered corn grinder, so that it can make more delicious tortillas for serious eaters to devour.