I just visited Pecoraro in Jersey City-- it looked different from my last visit a few years ago. A new employee worked the counter and didn't seem to know much about the business. He did confirm that no baking was done on the premises (though they do have a coal-fired oven), and that the owner also owned Antique Bakery in Hoboken. He had no idea if they still use coal there.
Next I went to nearby Second Street Bakery-- the owner confirmed they only use coal. While their stuff is delicious, their bread selection is limited. She mentioned how hard it was to get coal these days because the suppliers are few. She didn't know, but had heard that Dom's in Hoboken uses a combination of coal and gas.
I also read that Marie's in Hoboken no longer bakes on the premises.
Anyone have more info on the last of the coal fired bakeries in these towns?