Joe Leone’s opened in 1997 as an Italian Specialty Retail Store with a focus on Chef & Co-Founder Joe Leone Introna’s true passion: Hoboken Style Italian Bread. Although there were multiple features to the operation, Joe Leone’s was a Bread Bakery, first, and foremost.
The glassed-out centerpiece of the original retail store, the bakery produced fresh loaves, rolls and stuffed breads throughout the course of the each day, often serving warm batches to customers as they witnessed them coming out of the oven.
Originally limited to White Italian and Semolina styles and a production of approximately 100-150 pieces per day, Joe Leone’s Bakery has expanded and modified operations over time to include multiple dough styles, bread styles, stuffed breads and now produces thousands of pieces per day to supply both retail locations, a catering operation and a handful of local, small volume wholesale accounts.
Joe Leone’s Bakery also has developed a Sweets program to complement the bread offerings featuring Pignoli Cookies and a variety of styles of other cookies, pastries and traditional specialty items such as St. Joseph Pastries (March), Wheat Pies and Ricotta Pies (Christmas & Easter).
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