Continental Bakery Bread etc.
Our signature bread takes over 48 hours to produce, from start to finish. Beginning with a 30 year old wild yeast starter cultured right here in Birmingham, this bread receives a long, cool rise and is baked directly on the floor of a stone hearth oven. The open structure of its crumb is gorgeous to behold, and its carefully tended starter elicits a balance of flavors like a fine french wine. Wines, beers, breads…ferments are magical! And these wild yeast (levain) loaves are true wonders. Our wild yeast sourdough is shaped in the traditional (and substantial!) 4 ½ pound loaf of the French countryside, but we are happy to slice any loaf into halves or quarters for our guests.