Our Story
How It Started
We didn’t set out to open a bakery. But when we heard Dom’s was closing—after nearly 50 years—we just couldn’t let that coal oven go quiet. It’s 120 years old, huge, and kind of the heart of this place. We had no real plan, just a love for good bread, a soft spot for Hoboken, and a feeling that this could be something really special.
Who We Are
We’re a small, local crew—family-run, flour-covered most days, and a little obsessed with doing things the right way. No corporate playbook here. Just people who love feeding people and creating something worth coming back for.
By Day...
Our mornings start early—like, really early—with the oven blazing and dough getting rolled by hand. Some of the recipes go way back (yep, that’s still the same crusty Italian bread people lined up for at Dom’s). But we’ve added some of our own favorites too: croissants, breakfast, pastries, and sandwiches that hit the spot.
By Night...
After the mixers stop and the trays are stacked, we flip the script and turn the bakery into a cozy little dinner spot. Our private steak dinners are laid-back, a little unexpected, and honestly one of our favorite things we do. BYOB, big Tomahawk steaks, good people, and simply a good time.
The Ingredients
We don’t overcomplicate things. Our bread dough is just flour, water, yeast, and salt. That’s it. No weird stuff. No shortcuts. Just slow-fermented, coal-fired, and made the way it’s supposed to be. If we wouldn’t serve it to our own family, we don’t serve it at all.
