Joyride Baking

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Griffin, GA
Joyride Baking

Bread for the joy of it! Licensed cottage bakery in Griffin, GA | Join our email list for weekly menu The weekly menu goes out every Thursday at 8 AM.

Joyride Baking is a licensed, home-based microbakery in Griffin, Georgia, specializing in naturally leavened bread. Everything that we bake incorporates organic fresh-milled grains, including Georgia-grown wheat from Dayspring Farms in Madison County. We mill our flour ourselves using Grainmaker Model No. 99 and Mockmill grain mills. We make bread that we feel good about feeding our family, and bread we feel good about sharing with yours! We offer a weekly menu of fresh-baked loaves and other sourdough treats for local pickup every Tuesday in Griffin, Georgia, near First United Methodist Church on the southside of Spalding County. Please join our email list to receive the menu and announcements about pop-ups and other events where you can find us, and follow us on Facebook, Instagram, YouTube, and TikTok.

10/05/2026

✨🍂🎃 she’s back 🎃🍂✨ Ginger molasses cookies are here for the season! Chewy, sweet, spicy, and totally vegan. Weekly menu goes out every Thursday morning— sign up to get it in your inbox at joyridebaking.com/contact (link in bio).

09/28/2026

Not pictured: the smell of freshly baked bread, the sound of crust crackling as it cools, that feeling of satisfaction seeing all the bags of bread neatly lined up and waiting to go home.
Celebrating four years of Joyride! So thankful I continue to get to do this, and so thankful for our wonderful customers and supporters. Thank you for looking for the "fresh bread" sign at the mailbox week after week 💛

07/22/2026

“A hot dog is singing. You need quiet while a hot dog is singing??” 20 years late to the hot dog focaccia trend but do hot dogs really go out of style? Only the best Nathan’s beef franks for this classiest of breads. Probably won’t see it on the menu unless…. 👀 👀

06/17/2026

Hi new bread friends (and OG joyriders) 👋🏼 I don’t get online much because the last time I enjoyed the internet was when my friends and I were chatting on AIM and updating our MySpace pages, but I wanted to say hello and answer a few questions I’ve been getting. 🎉 Yes, we’re a “real” bakery—but make it cottage. We don’t have a storefront and our bread is made in our dedicated in-home bakery space. We typically have a weekly pickup on Tuesdays but that’s on a little pause. You can find out when a menu drop is happening by signing up for our emails at joyridebaking.com/contact (link in profile). In the meantime you can enjoy our sourdough all dressed up at our friends The Bell 🔔 But what about the bread?? (Ok no one asked this but I never pass up an opportunity to talk fermentationnnnnn) Our bread is naturally leavened, made with incredible, organic sprouted whole grain and bread flour from small-batch artisan flour mill Lindley Mills, and crafted with love and a dedication to excellence that we hope you can taste. Anything else you want to know, drop me a comment ⬇️ I’ll answer after I find the perfect song lyric to update my away status with 🎶✌🏼

04/28/2026

Okay, I know a little ✨consistency✨ in the bake day schedule would be nice right about now, but I promise once I start sleeping again, taking my supplements every day, get my schedule under control, read all the books in my TBR pile, teach my toddler that it’s ok not to be held 24/7, balance the budget, finish all my housework and home repairs, and reduce my screen time…. I’ll get right on it 😮‍💨😅 As a type-A-one-woman-show small business owner it’s a tough season. I have so many things I want to try, events I want to plan, loaves I want to bake. It’ll happen, just not right now. Right now, I appreciate those of you who are hanging with me, ordering bread when I have it, giving me grace when I don’t. Y’all are the best.
P.S. pic 2 is a sausage, egg, and cheese focaccia that I think would make the perfect brunch sandwich. Yes? No? Who wants to try it?

04/02/2026

📣 Upcoming class announcement! 📣
Ready to add sourdough baking to your repertoire this spring? In this workshop, we’ll walk through the process of baking a loaf from start to finish, shape your own loaf to bake at home, and learn the basic steps and techniques to become a successful sourdough baker.

Participants will receive:
Two hours of hands-on instruction
A sourdough starter
A proofing basket, liner, and dough scraper
A loaf to bake at home
A class handout with bread recipe
Bonus! This class will include a sourdough focaccia recipe as well!

Topics covered include:
An overview of what sourdough is and what sourdough baking terms mean
How to create and care for a starter
The step-by-step process of baking a loaf of bread from start to finish
The tools you need to successfully bake
How to incorporate whole grain into your baking
Other ways that sourdough and sourdough discard can be used in baking
How to fit sourdough baking into your lifestyle and schedule
This is an interactive workshop, so bring your notebook and your questions! Class size is limited so visit joyridebaking.com/register or the link in bio secure your spot!

Address

Griffin, GA
30224

Opening Hours

9am - 8pm

Website

http://www.joyridebaking.com/

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