The aroma of good bread wafts from beneath the rumbling commuter trains over Park Avenue in East Harlem. The smell comes from behind the moribund stalls of East Harlem's La Marqueta, where a half dozen bakers hustle loaves in and out of stainless steel ovens. This is the nerve center of
Hot Bread Kitchen, the immigrant women's baking collective that produces some of the city's most eclectic and exciting loaves. Serious Eats has already lauded its puffy, scrumptious
bialys; now let's look at the rest of its offerings.
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Like everybody else involved in New York's food culture, I support and applaud the efforts of
Hot Bread Kitchen, a nonprofit and bakery which employs immigrant women to make the breads they're familiar with. That said, I'd never
truly fallen in love with any of their breads or foodstuffs until I had one of their
bialys.
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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...
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