The breads of The Continental Bakery are works of art. Our loaves are prepared daily from scratch by artisan bakers who really care about good bread and who rely on the most traditional European methods.

The Continental bakery itself is like a medieval shop, where handwork and skill come together with attention to detail and natural ingredients to make the most authentic European breads in the southeast.

Many of our French customers have marveled at the historical authenticity of our baguettes, reminiscing about breads from their own childhoods in the French countryside. Nowhere else will you find such extensive use of natural starters, natural methods, and freedom from unnecessary additives and artificial dough "enhancers." All of our breads are shaped by hand and baked on a stone hearth.

A loaf of Continental bread is a true masterpiece. The flavors, fragrance and rustic appearance will transport you to another time and place, where people truly care about quality and craftsmanship.

This signature bread of the Continental Bakery has been one of our specialties since 1984. When compared with the modern Parisian baguette, this loaf is a bit more substantial, with a denser, more flavorful crumb and a chewier crust. Also available in Ficelle, Peasant, Boule, Sandwich or Rolls.

Another Continental Bakery signature bread, unique in the southeast and inspired by the breads of the famous Parisian baker, Lionel Poilane. It gets a long, slow, cool rise, is leavened with a natural, 20-year old, wild yeast starter that took over a year to develop, and is baked directly on the floor of a stone hearth oven. Available in the traditional 4½ pound loaf of the French countryside. We will gladly cut any whole loaf into halves or quarters.

Also made with a wild yeast starter and given a long slow cool rise and baked on a stone hearth. However, this bread is made without the addition of whole wheat flour. Available in a two-pound loaf, though we will gladly cut any loaf in half.

This bread is made with an Italian style biga starter, and has an airy, open crumb with a delicate crackly crust. Jewish Style Sour Rye A deli style rye, made with an onion & caraway starter.

We pit imported black and green queen colossal olives and add them to the white wild yeast sourdough. This is one of our most requested breads. Wheatberry Sunflower Bread Cracked kernels of wheat and sunflower seeds in a sourdough based bread.

Walnut breads are traditional complements to cheeses and serve to clear the palate for wine tasting. Ours includes both whole and ground roasted walnuts to fully infuse the bread with a rich walnut flavor.

A levain based bread full of raisins and pecans.

Take imported dark Belgian chocolate and add a heaping scoop of tart Bing Cherries, bake them into a rustic loaf that has been given the precious time it needs to rise and attain culinary perfection!

Equal amounts of golden flax seeds, toasted sesame seeds, toasted sunflower seeds and poppy seeds are added to a natural levain to create a delicious healthy treat.

Hand rolled bagels taste better. We also use the traditional method of kettle boiling rather than oven-steaming this low fat, chewy bread.

A traditional southern favorite, first introduced to us by Robert Pickens, a baker from the old Waite's Bakery.

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

This 100 % whole wheat sandwich bread is sweetened with a touch of honey. Old-fashioned White Sandwich Slightly sweet with a tender crumb.

Fresh Parmesan cheese and fresh cut chives are hand-shaped into a miniature sandwich loaf. The perfect platform for finger sandwiches at your next party!

A traditional Irish bread that relies on soda for leavening rather than yeast, making it popular for those on a yeast-free diet.

Traditional Genoan flatbread, topped with extra virgin olive oil, fresh garlic and herbs.

Imported French feta cheese, fresh oregano, fresh garlic, cracked black pepper and kalamata black olives rolled into our French bread.

Made with our French bread.

Sliced and filled with a Nicoise salad, this very light, airy roll becomes the traditional pan bagna ("bathed bread") sandwich from Nice.

Imported French Brie cheese, fresh tomatoes, garlic and basil in French bread.