Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
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authentic foods," she explains. "Who doesn't love good bread?" The bakery itself has a large following and the breads, which are made with local and organic ingredients whenever possible, can also be found at greenmarkets around the city, at local Whole Foods Markets, and at a range of area retailers, includ- ing Good Eggs, Foragers Market, New York Mouth, and Brooklyn Kitchen. As for the most popular varieties, Rodriguez says, "It's a toss-up: our heritage corn torti- llas were among our first products and are made using the traditional nixtamal process, meaning we use just corn, water, and lime to create a delicious, nutty f lavor. Ask our staff and customers and they'd likely point to our Moroccan m'smen, a buttery f latbread that is hand-shaped to create its rich, f laky texture. My current favorite is conchas, a buttery and f laky Mexican pastry. When I've had them elsewhere, they were huge and lurid colors. We do a natural version with a buttery streusel topping." The Bottom Line... "Although we are a nonprofit, bread sales are the largest component of the budget; then we have kitchen rental to food entrepreneurs, which also contributes to it." While Hot Bread Kitchen aims to be self-sustaining in the long run through earned revenue, Rodriguez explains, "we still receive generous philan- thropic support from partners like Whole Foods Market, Citibank, and Capital One. Their support allows us to continue offering on-the-job training and business assistance to the low-income, minority, and immigrant communities we serve." A Powerful Board of Directors… Rodriguez utilizes expertise from a high- level board of directors, which include reps from Momofuku Milk Bar and Food & Wine magazine to Edelman Consulting and Citi Private Bank, to keep the organization flourishing. "Our board brings with them a wide range of experience and expertise that has helped our business grow and mature. Their help in fundraising, hiring, oversee- ing financials, and serving as stewards of the organization are among the important contributions they have made." They also address the organization's double bottom line and ensure balance in the overall vision. Next Up… "Both of our programs have grown steadily over the past several years and, while our commercial kitchen seemed expansive when we first moved to East Harlem in 2010, we've quickly outgrown our space," Rodriguez says. This year, she is moving HBK Incubates into its own dedicated space, adding 3,000 square feet; it will be set up to offer flexible space for early- and growth-stage businesses. "By expanding, we'll be able to grow the bakery and provide more space to incubated ventures, which will allow us to support more businesses and immigrant women," she adds. she explains. With the skills they acquire, the graduates have gone on to work for some notable restaurants and bakeries in New York City, including Daniel, Maison Kayser, and Whole Foods Market. Adding an Incubator Program… Since starting HBK Incubates in 2011, Rodriguez has supported more than 65 food businesses. "Currently there are 41 busi- nesses actively cooking, baking, and simmer- ing in our space, many of whom have already begun selling to retail outlets and markets around New York City," she notes. Target members have a growing customer base and join the program when ready to take the next step in expanding their business into a thriving enterprise. Making It Work… Operating as a social enterprise means "striking a balance between business and mission every day," says Rodriguez. "We bake bread to effect social change and sell it to the most exacting clients in the country. It isn't a simple bal- ance, and we face decisions daily about how to improve our training and prepare women for management-track positions while creat- ing innovative and delicious products," she notes. "It isn't easy, but it is satisfying for the belly and the soul." Rave Reviews… Rodriguez credits all facets of the business for its success to date. "We wouldn't be where we are without our team: we have a great staff of committed, smart, and entrepreneurial people pushing to meet our goals. The women we serve are driven to succeed and have talent and skill for the culinary arts. And we have seen strong consumer interest in delicious, "We bake bread to efect social change and sell it to the most exacting clients in the country. It isn't easy, but it is satisfying for the belly and the soul." Oferings include heritage corn tortillas, made with just corn, water, and lime, as well as Moroccan m'smen and Mexican conchas. SUMMER 2014 147 Denise Shoukas is a contributing editor to Specialty Food Magazine. givingBack_hotBreadKitchen.indd 147 6/5/14 8:05 AM