Joyride Baking

Home
United States
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 b

read 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.

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 🎶✌🏼

06/05/2026

I have a dear friend and fellow baker who reminds me often that the meaning of “companionship” is to break bread together, and isn’t that the meaning of our work? So what an incredible, humbling thing to see my bread on the menu of The Bell by EDO Kitchen . The restaurant that Elizabeth has created feels like the place you’ve celebrated your anniversary or taken your best friends to for years. The place where you’ve made memories, had deep conversations, marked milestones, because she knows how to build on tradition, make a building and menu and atmosphere uniquely hers while honoring the foundations. I’ve written and deleted several paragraphs detailing all the things I find so enchanting and delicious but better to get reservations and experience it yourself. If you’re not in Griffin—it’s worth the drive. And if you’re in Griffin—forget ATL. We’ve got the gem right here.

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!

02/24/2026

Get your tickets!

12/24/2025

That’s a wrap on 2025! Thanks for letting me bake for you this year! Lots of changes, lots of growth, lots of love. Incredibly thankful for this community. Looking forward to new and exciting things in 2026. Hope everyone has a joyful and restful holiday season. See y’all next year 🎄🎁

11/20/2025

We’re a little obsessed with this flour flower loaf 🌺 🍞 Been tinkering on this sandwich formula for quite a while and I’m finally happy with the results. A huge thank you to fellow bakers and for their input. Almost half and half SuperSprout sprouted whole wheat and organic bread flour, 90% hydration made with a whole wheat stiff starter. Add a bunch more bread nerd variables and you have a super soft, nutritious loaf that stays fresh for a long time. And it tastes so good that kids even eat the crusts. Shaped in two halves to share or pop in the freezer (or let’s be real, eat immediately). These loaves will be available sliced for extra convenience. Can’t wait for y’all to try it!

10/22/2025

We know nothing can compare to THE Blueberry Muffin (proclaimed by the little baker to be “the best muffin I’ve ever had ever in my whole life”) But when those sell out (and they will) at .stretch, might we suggest something a little….Joyride? This Saturday! Breakfast Sausage and Cheese Focaccia and this Sourdough Cinnamon Not-a-Roll. What is it, exactly? Cinnamon roll, deconstructed. If a cinnamon roll, focaccia, and monkey bread had a baby, this would be it. Soft enough to use as a pillow, too good to sleep on. Find it at at the .stretch pop-up from 7-11 am or until it’s all gone ✌🏼☕️💛

10/10/2025

Unfortunately, I love recipe development but really don’t enjoy doing math. Please, no one look at my calculator history! Also, praise be for percentagecalculator.net, making my baker’s (math) life easier every day. Testing some incredible flours from including their SuperSprout sprouted wheat and organic bread flours. Taste, texture, aroma are off the charts amazing. Can’t wait to share a few of these with y’all in the future 🌾🌾🌾

10/01/2025

With a little magic and a lot of hard work, Joyride Baking Co celebrated three years in operation this September! What an incredible, beautiful, change-filled three years it’s been. I’m eternally grateful to you, my customers, who make this dream of sharing good bread a reality every week. I named my business Joyride to reflect one of my main preoccupations in life—finding joy in the journey. I’m so glad I get to share this particular journey of my sourdough practice with all of you. Here’s to three more 🥂🍞🌾

Address

Griffin, GA
30224

Opening Hours

9am - 8pm

Website

http://www.joyridebaking.com/

Alerts

Be the first to know and let us send you an email when Joyride Baking posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Joyride Baking:

Shortcuts

Want your business to be the top-listed Bakery in Griffin?