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Beautiful bread from a bakery with a mission.
If you’ve been to a New York City farmers market, there’s a good chance you saw a cheery white tent from Hot Bread Kitchen, the table full of beautiful loaves of bread. Since 2007, Hot Bread Kitchen, based in New York City’s Harlem neighborhood, has employed low-income minority women (often recently immigrated), teaching them not only to bake bread but also providing language and basic business courses. And the bakery learns from its employees: They bake and sell the breads their employees know best, from Mexican conchas and Moroccan m’smen to Albanian byrek and Dominican corn bread. This cookbook (their first) contains those recipes, and a global range of others.
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If you’ve been to a New York City farmers market, there’s a good chance you saw a cheery white tent from Hot Bread Kitchen, the table full of beautiful loaves of bread. Since 2007, Hot Bread Kitchen, based in New York City’s Harlem neighborhood, has employed low-income minority women (often recently immigrated), teaching them not only to bake bread but also providing language and basic business courses. And the bakery learns from its employees: They bake and sell the breads their employees know best, from Mexican conchas and Moroccan m’smen to Albanian byrek and Dominican corn bread. This cookbook (their first) contains those recipes, and a global range of others.