Continental Bakery

With a silky crumb, rich buttery overtones and a touch of sweetness, this dough makes scrumptious burger buns. It also makes divine cocktail and slider buns.

With a silky crumb, rich buttery overtones and a touch of sweetness, this dough makes scrumptious burger buns. It also makes divine cocktail and slider buns.

With a silky crumb, rich buttery overtones and a touch of sweetness, this dough makes scrumptious burger buns. It also makes divine cocktail and slider buns.

A traditional southern favorite, first introduced to us in 1985 by Robert Pickens, an Alabama black-belt pulp-wooder turned talented baker. He was a beloved employee whose blues guitar-picking was as delicious as his butter rolls.

The classic dinner yeast roll, tweaked a bit for our vegan friends (without changing the flavor loved by ALL our friends).

The traditional long elegant shape provides a higher ratio of crust to soft interior, for lovers of “la crunch”.

French restaurateurs prize this shorter, fatter loaf for its higher ratio of interior to crust, which preserves its moisture and makes it longer lasting.

This striking loaf, shaped like a stalk of wheat, is the gorgeous french equivalent of a pull-apart bread, providing every dinner guest with their own perfectly delectable “leaf”.

This round loaf is scored with a spiral on top, signifying its eternal deliciousness.

A more traditional shaped sandwich loaf, for a more traditional slice.

French bread meets southern salad olives (yes, those..with pimientos!). We liked the down home meemaw influence on the fancy french loaf. A cross cultural marriage of delights.

“Boule” means ball. “Kalamata” means tasty Greek black olives (lots of them).

Peasant describes the rustic, free form of this loaf. Great for tearing or slicing for sandwiches, and stunning on the dinner table.

Our 100% whole wheat bread, speckled with flax, sunflower, sesame and poppy seeds.

A more traditional shaped sandwich loaf, for a more traditional slice.

Tender crumb, touch of sweetness, buttery overtones. Sandwiches adore this bread.

Traditional 100% whole wheat sandwich loaf. Yummy with our cream cheese olive spread, a slice of tomato and crisp romaine.

Our wild yeast sourdough as a giant sandwich loaf.

Another wild yeast show stopper, given a long slow cool rise over 48 hours and baked on a stone hearth. But this bread is made without the addition of whole wheat flour, so it takes off in the oven, unimpeded by the little flecks of bran that slice through gluten strands, making for a loftier crumb.

Another wild yeast show stopper, given a long slow cool rise over 48 hours and baked on a stone hearth. But this bread is made without the addition of whole wheat flour, so it takes off in the oven, unimpeded by the little flecks of bran that slice through gluten strands, making for a loftier crumb.

Another wild yeast show stopper, given a long slow cool rise over 48 hours and baked on a stone hearth. But this bread is made without the addition of whole wheat flour, so it takes off in the oven, unimpeded by the little flecks of bran that slice through gluten strands, making for a loftier crumb.

Our wild yeast sourdough as a giant sandwich loaf.

Our hands down, all time favorite bread, anywhere. Amazing griddled over a hearth, or charred on a cast iron skillet with extra virgin olive oil, eaten with fried eggs or thick slices of summer tomato, mayonnaise and kosher salt, there is no better bread in the world than this crusty brown loaf. The flour, a blend of whole wheat and unbleached white, mimics the second “clear” of flour sold to french peasants after the first “clear” of finer white flour was sold for a premium to the upper class. We think the peasants got the better end of that deal!

Our hands down, all time favorite bread, anywhere. Amazing griddled over a hearth, or charred on a cast iron skillet with extra virgin olive oil, eaten with fried eggs or thick slices of summer tomato, mayonnaise and kosher salt, there is no better bread in the world than this crusty brown loaf. The flour, a blend of whole wheat and unbleached white, mimics the second “clear” of flour sold to french peasants after the first “clear” of finer white flour was sold for a premium to the upper class. We think the peasants got the better end of that deal!

Our hands down, all time favorite bread, anywhere. Amazing griddled over a hearth, or charred on a cast iron skillet with extra virgin olive oil, eaten with fried eggs or thick slices of summer tomato, mayonnaise and kosher salt, there is no better bread in the world than this crusty brown loaf. The flour, a blend of whole wheat and unbleached white, mimics the second “clear” of flour sold to french peasants after the first “clear” of finer white flour was sold for a premium to the upper class. We think the peasants got the better end of that deal!

Our recipe came from Rabbi Scott's mother-in-law. Golden, egg-rich festive bread, originally baked by Jewish families to grace the Sabbath or holiday table.

This striking loaf, shaped like a stalk of wheat, is the gorgeous french equivalent of a pull-apart bread, providing every dinner guest with their own perfectly delectable “leaf”.

French bread meets southern salad olives (yes, those..with pimientos!). We liked the down home meemaw influence on the fancy french loaf. A cross cultural marriage of delights.

The sourdough ferment for this bread got its start 20 years ago, with a blend of rye chops, minced onion, and crushed caraway. The result is a New York deli-style rye, excellent with cheeses and deli meats, toasted with a schmear of cream cheese olive spread, or griddled and rubbed with fresh garlic while still warm.

“Boule” means ball. “Kalamata” means tasty Greek black olives (lots of them).