Continental Bakery

Whole, fat free, & chocolate honest tea chilled organic ginger & green tea

100% Pure sparkling cider, sparkling apple, or apple juice pellegrino sparkling mineral water

Served w/ cornichons & lettuce & tomato as requested.

We make cold soups during the late spring & summer months. Please check our cooler for the Soup du Jour. Our award winning hot soups are served next door at Chez Lulu or can be purchased at Continental to take home & enjoy.

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

Another Continental Bakery signature bread, unique in the southeast & inspired by the breads of the famous Parisian baker, Lionel Poilane. It gets a long, slow, cool rise, is leavened w/ a natural, 20-year old, wild yeast starter that took over a year to develop, & 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.

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

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

Take imported dark Belgian chocolate & 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 & attain culinary perfection!

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

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.

Fresh Parmesan cheese & 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 w/ extra virgin olive oil, fresh garlic & herbs.

Made w/ our French bread.

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

France-normandy, cow's milk, soft-ripened bloomy rind (edible) ; mild flavor w/ slightly mushroomy aroma. Appropriate wines include burgandy's vougeot; all gamay & pinot noir reds.

Pasteurized goat's milk, drier in texture than other goat cheeses w/ a slightly nutty flavor. Delicious stored in virgin olive oil & fresh thyme, rosemary or bay.

Made from unpasteurized cow's milk. Firm in texture & fruity in flavor. Crust is rough & grained. Must carry the label of the franche-comté gruyère association.

England's favorite blue cheese; perfect at the end of a meal w/ a glass of port or red wine, good bread & sweet fruit. Also marries well w/ celery at lunch or as a snack.

Smooth triple cream cow's milk soft ripened cheese.

France-normandy,‎ triple-creme cheese confection that has hot, rich cream added to its milk to achieve a butterfat content above 75%. Brillat can't be too young (air transport is a must w/ this cheese) . This cheese may be a bit "seasoned," not really aged. Once aged, it becomes a thick "confection-sauce" for fruit.

Cow's milk cheese from ile de france. White, soft, bloomy rind; buttery, golden paste; beefy, garlicky flavor. Serve w/ big red bordeaux or burgundy.

Quebec-chesterville, chevre-fromagerie tournevent makes a range of goat cheeses (fresh, aged, in olive oil) . All of their cheeses are excellent.