Tribeca Oven
Nothing beats the aroma and taste of “freshly baked” bread and Tribeca delivers both in a full line of par-baked artisan breads.
Tribeca Oven uses only the finest ingredients to create signature breads influenced by old world traditions. Without compromising their techniques and without sacrificing consistent quality they have created the convenience of par-baked artisan breads.
Head baker George Erasmus experiments with different combinations of ingredients to create unique flavors in new breads in addition to old time favorites.
Following the European traditions Tribeca makes its bread in small batches. This gives them greater control over the quality, texture and flavor of the bread. They give the dough time - time for a leisurely rise, time to rest, time to develop character. Some Tribeca breads require up to four days to create and they rest from 12 to 18 hours between mixing and baking. Tribeca bakers use only natural ingredients, no artificial preservatives and only unbleached, unbromated flours. They hand - shape and score all of the loaves.
For chefs Tribeca offers this highest level of quality and the convenience of par-baked, it's effectively “bake to order”.
It can be difficult to always forecast the next day's business and coordinate a bread order with your baker. Tribeca's artisan breads can be baked off in 5-20 minutes depending on the style of loaf, helping to eliminate shortages or waste; affording a restaurant the ability to provide guests high quality and fresh bread service.
The variety of styles can compliment a range of courses or cuisines. Thin sliced and crisp crusted baguette is always a universal pleaser, while Jewish Rye is ideal for grilled or deli sandwiches. Serve the heavily studded fruit and nut loaf as an accompaniment to an elegant cheese course.
Tribeca Oven and Classic Provisions bring the best in old world style bread to you.
