"The magic begins with the oven."
The 30 ton coal oven with its smoke swept tiles stretching wall to wall and topped with an original tin ceiling that has watched over generations of bakers wield their 20 foot peels, shoveling "sticks" of bread to feed the families of Hoboken, is far more than something with considerable age; it's part of history.
Our vision is to create a unique restaurant that will be unlike any restaurant in Hoboken or New York City. The menu created by Chef Paul Gerard will showcase classic Italian and French technique influenced by peasant cuisines, and the oldest practice known to man of cooking with fire.
The menu will focus on all New Jersey local farm-to-table food, and including Hoboken's best Mozzarella regarded as the best in the country, and featuring of course our own homemade century old recipe of Antique bakery bread. Which is sold from the front of the store and delivered to restaurants far and wide.
Additionally, Antique Bakery will develop its own line of “Antique Goods” – providing beautifully presented and unique food for guests to enjoy at home. Bread Spreads, butters, sauces, bread kits, and cookbook will celebrate food as it is intended to be while being entirely "marketable".