Hot Bread Kitchen's New Breads | New York

What's good for Hot Bread Kitchen is also good for our mouths.

As this nonprofit's staff of foreign-born baking entrepreneurs grows, so too does the company's collection of standout breads.

Mexican Conchas ($2.50): Crowned with either a crackly chocolate or vanilla half-moon, these yeasted Mexican sweet breads are loaded with eggs, butter and New York State honey.

Nan-E Barbari ($6): This oblong Persian flatbread is a stunner. Black and white sesame seeds shower the chewy surface and creep into the long rivulets. This oversize loaf is our hostess-gift pick for spring.

Nan-E Qandi ($2.75): This round sweet bread, another Persian flatbread scattered with white sesame seeds, features a unique tang thanks to a long fermentation.

Injera ($3): Hiyaw Gebreyohannes, a member of HBK Incubates, an offshoot of Hot Bread Kitchen, makes Ethiopian injera with nothing but the grain teff and water. Fermented for three days, this spongy crepe-like bread is also gluten-free. Pair it with selections ($6 each) from Gebreyohannes's top-notch packaged food line, Taste of Ethiopia. Find it at Union Market, Westerly Natural Market, Westside Market, Foragers Market, the Brooklyn Flea and soon Whole Foods Upper West Side.