It all started with one family’s commitment to fine quality breads-and has remained one man’s driving passion for excellence, veteran baker and Tribeca Oven founder, Peter Lobel. In 1981, Peter came to New York City from Zimbabwe and brought the family secrets overseas with him. Awareness and appreciation for authentic rustic artisan bread was starting to blossom in America, and Lobel was at the heart of it with his vision – blending the experience he gained in America with 50 years of family tradition.
In 1988, Lobel moved his Park Avenue retail bakery store to the Tribeca area of downtown Manhattan to focus on the wholesale operation and moved again in 1997 to Brooklyn to expand production capacity. As demand for our artisan bread grew, Tribeca Oven relocated in 2004 to a larger bakery across the river in northern New Jersey, where we continue to use the traditional, hand crafted bread baking techniques that thrilled our original customers.
Today, Tribeca Oven is committed to meeting the growing demand for our high quality, all natural breads. Our company takes pride in delivering a consistent artisan bread program that combines fresh-baked quality with par-baked convenience–it’s bread from the hearth!