A half dozen of our most talented bakers descended on the New Amsterdam Market last Sunday. The occasion was the third annual Bread Pavilion, featuring loaves made from local grains.
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In addition to having the best bialys in New York, Hot Bread Kitchen also sells conchas (Mexican sweet bread) for $2 each.
The approach of spring has given New York's bread bakers a burst of creativity. Here are five must-eat loaves to mark the end of winter.
We went behind the scenes at Harlem's non-profit bakery to see what goes into New York's most culturally diverse array of breads.
As usual I experienced so much serious deliciousness this year, so when Max asked me to come up with a list of my favorite must-eats, I found it excruciatingly difficult to limit myself to the usual ten, so I didn't.
The New Amsterdam Market on South Street and Beekman only has four more weeks until it closes for the season, so if you're looking for Southern Manhattan's best mix of savory and sweet bites, local beverage makers, and high-quality ingredients for home cooking, now's the time to go.
Hot Bread Kitchen just introduced Stollen, that holiday stalwart, for the first time. And it's worth seeking out.
Hot Bread Kitchen, the non-profit women's baking collective in East Harlem, opened the doors of La Marqueta last night for a celebration of food, the people who make it, and an uptown spirit that's all about supporting growth while respecting tradition.
Leavened with yeast instead of baking soda, chocolate bread has a delicate complexity that rises above other cake-like breakfast breads. Here are four great spots to satisfy your bread fix.
Jessamyn Rodriguez, the first female bread baker in Restaurant Daniel's bread kitchen and the founder of Hot Bread Kitchen in East Harlem, is a serious eater in every sense of the term. Jessamyn spends much of her time at this space, a home-away-from-home; here's her guide to eating well in the neighborhood.
There's a lot of mediocre challah in this city. Here we separate the wheat from the chaff and try to identify the city's quality loaves in a range of styles for every kind of Rosh Hashanah.
Hot Bread Kitchen, the incubator kitchen with an excellent bakery, has opened their first retail bakery in Harlem.
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.
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.
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...