Olde World Brick Oven Breads – Cornelius, NC: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (614) 804-4077 to check today's hours. Know the hours? Send them to us.

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18627 Northline Dr Ste E, Cornelius, NC 28031

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Address18627 Northline Dr Ste E, Cornelius, NC 28031

Phone(614) 804-4077

StyleArtisan bread bakery

CountyMecklenburg County

Time zoneEastern Time

From city center1.8 mi southeast

About Olde World Brick Oven Breads

Olde World Brick Oven Breads serves Cornelius from 18627 Northline Dr Ste E, about 1.8 mi southeast of central Cornelius.

Cornelius has 10 places on our map that bake or sell fresh pastry, and this is one of them — about one per 3,437 people living in the city. The closest neighbour on our map is Heart 2 Heart Bakery and Cafe, 0.5 mi away.

Hours were not published with this listing. Most artisan bread bakerys in Cornelius open in the early morning, but phoning (614) 804-4077 first is a good idea.

At a glance

Listed as	Artisan bread bakery
Bakeries in Cornelius	10
Nearest bakery	0.5 mi

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What to order

Typical items at an artisan bread bakery like this one — the bakery's own selection may differ.

Full menu

Sourdough loaves

Seeded sourdoughSourdough loaded with sesame, flax, sunflower and pumpkin seeds inside and out, so every slice toasts up crunchy.
Rye sourdoughTangy loaf made with a good portion of rye flour, darker and more aromatic, with a moist, slightly sticky crumb.
Kalamata olive sourdoughCountry sourdough studded with briny Kalamata olives and a hint of herbs; savory enough to eat with nothing but olive oil.
Jalapeño cheddar sourdoughSourdough folded with sharp cheddar cubes and diced jalapeño, so melted cheese pockets crisp against the crust.

French & Italian breads

FougasseLeaf-shaped Provençal flatbread with cut-out openings, often flavored with herbs or olives, crusty all over.
BaguetteLong, slender French loaf with a crackling, deeply browned crust and a light, cream-colored crumb; best on the day it's baked.
CiabattaFlat, rustic Italian loaf from a very wet dough, with a thin, crisp crust and large irregular holes ideal for sandwiches.
Rosemary focacciaDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.

Enriched breads

Braided challahSix-strand braided loaf enriched with eggs and oil, with a lacquered crust and soft, pull-apart crumb.
Japanese milk breadUltra-soft, fluffy sandwich loaf made with a cooked flour paste, staying moist and springy for days.
Cinnamon swirl loafSoft sandwich bread rolled with a ribbon of cinnamon sugar, giving a spiraled slice that toasts beautifully.
Chocolate babkaTwisted yeast loaf layered with chocolate filling and crumb topping, dense and rich with visible swirls.