One Family’s Love Affair with Fine Quality Breads
What started as one family’s love affair with fine quality breads has become one man's driving passion for excellence. Peter Lobel brought 50 years of his family bread-making secrets to America and founded Tribeca Oven. Using only the finest ingredients available he created signature breads influenced by European traditions.

Now, Head Baker George Erasmus continues those traditions when he experiments with different combinations of ingredients to create unique flavors. Tribeca Oven offers these new breads in addition to the traditional breads that are still popular today.

We honor the old-world traditions of artisan bakers to ensure that all of our breads are made using centuries-old techniques.

• We bake in small batches—which gives us greater control over the quality, texture and flavor of our breads.
• We give our dough time—time for a leisurely rise, time to rest, time to develop character.
• We use only natural ingredients, no artificial preservatives.
• We hand-shape and score all of our loaves.
• We use unbleached, unbromated flours.

More than 60 Years of Bread Making
In 1986 Tribeca Oven moved its bakery from its Park Avenue location to TriBeCa in order to expand its wholesale operation. Eleven years later (1997), operations were moved to Brooklyn, and in answer to increasing demand, production moved to Carlstadt, New Jersey in 2004.