Hot Bread Almacen
Hot Bread Almacen is Hot Bread Kitchen's retail shop inside Spanish Harlem's historic La Marqueta market.
Not only does Hot Bread Kitchen teach baking skills, but it is also committed to arming its staff with professional skills and English language lessons.
A Worldly Bakery
Hot Bread Kitchen bakes over 30 kinds of bread, and that variety is part of the education there. The bakers learn how to make them all in what's likely the most diverse bread education in New York.
Ben Hershberger, Chief Bread Officer
Ben left Per Se—where he was the head baker—to head the baking operations at Hot Bread Kitchen, spurred by his belief in their mission.
One of Hot Bread Kitchen's many success stories, Rhizlane now helps train other Hot Bread Kitchen bakers, slinging dough like a true pro.
Fatima moved to New York from Agadir, Morocco, and has been a part of Hot Bread Kitchen for over three years.
The freshly rolled challah buns get a sweet egg wash.
Sesame challah buns
The buns are topped with sesame seeds before baking.
This dough is about to become a loaf of grindstone rye, Hot Bread Kitchen's take on a traditional hearty German Vollkornbrot.
The dough gets kneaded and shaped into loaves...
...and rolled in rye chops, which are simply roughly chopped up rye berries.
The loaves rise in a temperature- and humidity-controlled room before they're good and ready for baking.
M'smen is a flaky, buttery, slightly chewy Moroccan flatbread, and has been a smash it since it was introduced at Hot Bread Kitchen. While it is traditionally served warm with honey, this version adds a unique (and delicious) twist with a kale and cheese filling.
Upstate Multigrain Boule
A slashed multigrain boule ready for baking.
Globs of dough are weighed to ensure consistent loaf sizes.
Rows of beautiful semolina loaves baking in industrial-sized ovens.
You can tell always a good crusty bread by its crackle.