The owners of three Hoboken bread bakeries would like to get coal in their stockings. In this day and age, they are among the few—and I mean few—businesses that still get coal deliveries. However, without coal, they could not bake their famous "Hoboken bread."The coal-fired ovens they use are what make their bread so renowned. According to the famous bread baron, James Beard, there's nothing like bread toasted over coals.

In a town where the Italian restaurant scene appears to be dominated by the celebrity-frequented, high-profile Tutta Pasta and the charming, authentic, always-crowded Margherita's, it can be easy to overlook some of the less flashy establishments along the Washington Street strip.