In the News

Gooey&Co - Who isn't curious to know more about gooey cakes?
 Handpicked Nation - May 9, 2014 

Russ and Daughters - Cafe Opening
Daily News - May 19, 2014 

Beehive Oven - Opening a Brick-and-Mortar
Brooklyn Magazine - April 15, 2014 

E-Space client wins Food Network contest
April 14 

Little Bird Chocolates - "Holy Jalapenos"
150ish The local dish - March 13, 2014

Polvilho Bakery - The love of polvilho puff

Entrepreneurship Mix blog - March 7, 2014

Brooklyn Piggies - Wants to win over the Village
New York Business Journal - February 21, 2014

Little Bird Chocolates - E-Space 3 years

DNAinfo New York - February 11, 2014 

Beehive Oven - Brick & Mortar
Grub Street - February 11, 2014 

Little Bird Chocolates - Love & Money
Daily News - February 10, 2014 

Chocolate Dances - Blending dance & chocolate
Metro Us - February 6, 2014 

Brooklyn Piggies - We Pigs Till the Wee Hours
New York Times - January 28, 2014 

First-Ever 'Battle Of The Boros'
CSR Wire - January 16, 2014

See more Entrepreneur Space News here.

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Client Key Learnings

Clients not only utilize our commercial kitchen and rental facilities, but they grow their businesses here. Meet our clients.

To Our Clients & Partners:
We want to hear from you. Tell us about your experiences. Email us at

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Upcoming Events

No new events at the moment. Check back soon.


Past event:


E-Space Third Anniversary

February 11, 2014


We Waffle the

World's Fair












E-Space Meet Mix & Mingle
June 17, 2013

The goal of getting to know
your fellow E-Space
clients outside of the kitchen


Queens Taste
March 14, 2013

E-Space Second Anniversary
March 6, 2013


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BeeHive Oven Chicken on a Biscuit

Treva has graciously shared with us this adaptation of the recipe for BeeHive Oven's Smorgasburg specialty. Photo courtesy BeeHive Oven.

Makes 4 sandwiches

4 chicken tenders
1/2 cup buttermilk
1 teaspoon hot sauce
Vegetable oil, for pan frying
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
4 BeeHive Oven Heritage biscuits, warmed and split
Pickles or cole slaw
Honey or honey mustard sauce

Pat the chicken dry. Mix the buttermilk and hot sauce in a medium bowl. Add the chicken to the buttermilk mixture and refrigerate for 30 minutes.
Heat 1 1/2 inches of oil in a medium skillet to 350 degrees F. Whisk the flour, salt, baking powder, paprika, thyme, and black pepper in a shallow dish. Dredge the chicken tenders in the flour and place in the hot oil. Fry until cooked through and golden brown, about 5 minutes. Remove to a paper towel–lined plate.
Place a fried chicken tender on the bottom half of each biscuit. Top with your favorite pickles or cole slaw. Drizzle with honey or honey mustard, if desired.

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