Hot Bread Kitchen is a bakery with a mission: to be truly multi-ethnic. HBK’s bread is as diverse as the low-income, immigrant, and minority women who receive on-the-job training from this revolutionary social enterprise. From nixtamal corn tortillas and Armenian lavish crackers, to bialy and challah, it’s easy to see the influence of the 26 different countries these “Bakers in Training” have called home on the HBK product line. Founder and CEO Jessamyn Waldman Rodriguez reflects on the “United Nations of Bread” on Episode 255 of The Food Seen with Michael Harlan Turkell.
Listen to the full episode here.