Hotplate.com

🍕 Meet David, the 18-year-old behind in Berkley, MI!

David fell in love with New Haven style pizza in high school, and it quickly became an obsession. For those new to the style, it’s a thin-crust, coal-fired pie defined by its oblong shape, chewy texture, and distinctively charred, crispy crust.

Even before he graduated, he set his sights on one goal: opening his own pizzeria in his hometown. To make that dream a reality, he’s been running pop-ups out of his mom’s garage, cooking out of two Ooni ovens (and a whole lot of determination).

To keep sharpening his craft, David also works at a local pizza shop, learning everything he can along the way.

New Haven style is still pretty niche outside pizza circles, and David loves being able to introduce people to it - he gets genuinely emotional talking about the style and what it means to him. His personal favorite is the tomato pie, but customers can’t get enough of the Ex-Girlfriend: homemade pistachio pesto, cup and char pepperonis, and Detroit-crafted hot honey.

As he grows the business, David’s using every bit of profit to level up his ingredients and he’s already dreaming of the days he’ll have a bigger oven.

📍Berkley, MI - catch the next pop-up and preorder a pie Hotplate link in bio!

Eric and Jessica are two experienced San Francisco based pastry chefs, each with their own bakery pop up. Throughout their years baking in the Bay Area, they’ve worked together a lot, even sharing kitchens at some point or another.

They each have devoted fans and subscribers, so whenever they collaborate on a drop, their entire community comes out to support and get a bite.

It had been a while since their last collab, so this past month they joined forces for 2 different drops, each with a different menu and location. Both sold out....we can’t say we’re surprised!

🍩 Meet Emily, the baker (fryer?) behind Hi, Donut Lover 😋 in Hoboken, NJ.

What started as her own craving for a donut a few years ago has turned into a passion and a business, built one bike ride at a time!

For the past 3 years, Emily has been frying up incredible donuts like brown butter glazed and cookie dough stuffed, all from her New Jersey studio apartment. She would wake up early on weekends, fry batches then uber to the market her regulars would line up to pick up their pre-orders or try their luck at getting one on the spot.

When she wasn’t at the markets, she was biking around New Jersey hand delivering orders. She and her donuts have been to over 1300 unique addresses on that bike!

Last year, Emily’s bike was stolen but she kept Do Good going. The next chapter for her pop up business is a food truck, which will give her the kitchen space to keep frying small, fresh batches, and the ability to easily reach donut lovers, wherever they are.

Head to Hi, Donut Lover 😋 links in bio to get on the pre-order drop list or help fund the truck!

That’s a wrap on Arizona! Where should we head next??

Come with us on a crazy long and crazy hot day in Arizona!! We’re loving meeting you all and we’re learning so much!

☕️🔥 You might be surprised to find out that the Phoenix has some of our coolest and most successful coffee pop ups, so we came out to visit and learn from the best!

Here’s how we spent our first extremely hot, extremely caffeinated day. We can’t wait to share all the behind the scenes stories we’re filming here!

🥯 Meet Jake, the bagel enthusiast and baker behind Jake’s Bagels | Philly 🥯 Pop-up in Philadelphia!

To hear him tell it, he’s been searching for the perfect bagel for “seemingly his whole life”. Nothing quite met his cravings, so he decided to start baking at home…and quickly became obsessed with perfecting his recipe.

Over 4 years, he baked hundreds of bagels and even started getting requests from friends and family to buy some. Last year, he attended BagelFest in NYC, and felt inspired to take the leap and start a business.

Today, Jake still works his full time advertising job, but he runs Jake’s Bagels | Philly 🥯 Pop-up as a weekend pop up (currently as a residency at FISHTOWN PASTA)

Customers can pre order on his Hotplate during the week, he mixes the dough on Saturday, the bakes and boils on Sunday, just in time for pickup.

Jake’s obviously doing the classics, like seeded-on-both-sides everything bagel, but what really draws in customers are his funky monthly specials like Lemon Pepper Sesame. He’s already built a community of regulars, and somewhat of a cult following around his Old Bay bagel with a crab scallion cream cheese.

📍Philadelphia, PA - if you want to get your hands on these bagels, be sure to subscribe to drop texts at Jake’s Bagels | Philly 🥯 Pop-up Hotplate link in bio.

More than kinda if you ask us…

Bake Bake Philly 🤝 em 🧈🌀 - meet the bakers who dropped the first ever *official* collab on Hotplate!

Year round, they operate separate baking businesses out of the same studio at Globe Dye Works. They already work together often and share everything (even lime zest!) but come Cancer Season, they always collaborate on something big in honor of their birthdays.

So the timing this year was perfect for them to test out Collab Drops for their “Cancer Cafe” - a pop up celebration in their space featuring TONS of baked goods, hand mixed drinks, bouquets, tarot readings, burgers, and more...all hosted for their community.

Guests could pre-order from one huge menu of goodies from both Bake Bake Philly and em 🧈🌀 then show up to pick up their pastries and party.

Their drop was a huge success, and their experience and feedback helped us make major improvements to how order tickets are handled for collab drops. We love you both and can’t thank you enough for being part of our community!

When Holly Made Bakes heard we wanted chefs to test out our new collab drop feature, she thought about the locally roasted coffee she gets every week: Dwell Coffee Co. !

A few texts later and they made it happen: planning a joint drop where both their customers could order bread, beans, or the combo!

The drop was a huge hit and customers loved it! We’re not surprised...who wouldn’t want to start their week picking up a fresh loaf of bread and a bag of coffee beans from a neighborhood porch?