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The Grainwright

The Grainwright Artisan sourdough bread, European pastries and more, all crafted by hand.

Operating as usual

Have you tried our new Farmhouse sourdough loaf yet? It’s made with 100% stone milled wheat from  and the flavour is jus...
10/02/2022

Have you tried our new Farmhouse sourdough loaf yet? It’s made with 100% stone milled wheat from and the flavour is just phenomenal. The flour itself has an earthy, floral aroma to it, almost like cinnamon. For tasting notes, we get a touch of sweetness upfront - raw honeycomb and raisin. The acidity is mild but persistent, like a well aged Pedro Ximénez Sherry vinegre dolce. Honestly this bread is just wild, and I still can’t believe all this complexity comes from just flour, water, salt and fermentation!

Now available every Saturday and Sunday from either location, and we are working on being able to increase production throughout the week too. If you already love our bread, then this loaf is definitely worth a try the next time you roll through.

It’s  , and we’ve got a couple of doozies for you all week! - Chocolate raspberry knots made with whole ingredient vegan...
09/29/2022

It’s , and we’ve got a couple of doozies for you all week!

- Chocolate raspberry knots made with whole ingredient vegan brioche.

- Pumpkin spice glazed turnovers with pumpkin pie filling.

We also have two (2) vegan chocolate raspberry Babkas up for grabs too, so if you want one of those then slide into our DMs or get on your bike sharpish!!

A reminder to our customers - our  location will be closed today and we are operating on reduced hours tomorrow with nor...
09/23/2022

A reminder to our customers - our location will be closed today and we are operating on reduced hours tomorrow with normal service on Sunday for the Farmers Market. Thank you!

It’s that time of year folks, and I know we are just a plucky upstart, but we can’t think of anyone making better bread ...
08/22/2022

It’s that time of year folks, and I know we are just a plucky upstart, but we can’t think of anyone making better bread and pastries in Louisville right now.

So if you think we’re good enough for a vote, we’d love it if you took a minute or two and registered one for us. And don’t worry, we’ll figure out how to make more once everyone else finds out!

Vote here:

https://vote.leoweekly.com/food-and-dining/best-bakery

Today’s specialty loaf feat. Buckwheat, Millet and Quinoa. We par cook the grains and cool ahead of time, then add the r...
08/14/2022

Today’s specialty loaf feat. Buckwheat, Millet and Quinoa. We par cook the grains and cool ahead of time, then add the resulting porridge as a soaker at the end of mix. The resulting loaf is tender, light and extra tangy!

It’s Friday Rye Day again tomorrow, and we’ve got a Pumpernickel situation going on for ya. Both locations, freshly bake...
08/11/2022

It’s Friday Rye Day again tomorrow, and we’ve got a Pumpernickel situation going on for ya. Both locations, freshly baked plus par-baked frozen for as long as they last. Come get involved!

This is the first in a series called “Things You Can Do”. Serving suggestions for elegantly simple, feverishly delicious...
08/09/2022

This is the first in a series called “Things You Can Do”. Serving suggestions for elegantly simple, feverishly delicious meals that we can help you make at home. This cheeky little number was my lunch today:

Country Sourdough*
Grass fed, Amish butter*
Penn’s country ham (Harvey’s)
Italian speck
Sopressata
Jarlsberg (Harvey’s)
red pepper jelly*
Arugula

*all of these items can be purchased from us at either location, and you can pick up more from the list by stopping in too!

Tomorrow is the first ever Friday Rye Day! Yep, we’ve had a lot of people asking for more rye bread, so each and every F...
08/05/2022

Tomorrow is the first ever Friday Rye Day! Yep, we’ve had a lot of people asking for more rye bread, so each and every Friday we will have one of our rye loaves available. Tomorrow’s loaf is a twist on a classic deli rye, made with 30% dark rye from , along with coffee, caraway and a little kiss of honey. We’ll be rotating in other favourites like our pumpernickel and marble rye, and will also be showcasing some European rye breads like Rugbrød as well. And if you can’t make it out tomorrow, we will have some par-baked, frozen loaves ready for you to finish at home.

Every week we hear from customers that our pastries are every bit as good as anything they’ve had in France, with many e...
08/01/2022

Every week we hear from customers that our pastries are every bit as good as anything they’ve had in France, with many even saying they’re the best they’ve ever had. So what goes into making a truly exceptional pastry?

The first is the ingredients we use. We try to use as many local ingredients as possible, but when it comes to lamination butter, the French have about a hundred year head start on everyone else. The butter we use is , a high butterfat, cultured butter from a dairy cooperative in Normandy. They literally invented the process of slow maturation and churning to produce butter with exquisite flavour and the flexibility that laminated pastry demands. What about the chocolate in our Pain au Chocolat? Yep, that’s French as well. We only use dark chocolate batons.

Then there’s the techniques we employ in pastry production. We follow time-honoured methods like the inclusion of pâte fermentée, or old dough, in each batch of laminated pastry we make. You just can’t the same depth of flavour or baking performance otherwise.

And finally, our secret weapon is , a former chef turned pastry marvel. Aside from the cold hands that every pastry chef covets, she is both meticulous and creative, and strives for continuous improvement in all that she does.

As someone who has extensively travelled throughout Europe, and sampled some pretty amazing pastries, I’d have to say that I agree with our customers. I had this particular Pain au Chocolat over the weekend, and it was every bit as good as any I’ve had before!

Today’s country loaf with a slightly new method. Quite an even and lacey crumb structure, and really impressed with the ...
07/27/2022

Today’s country loaf with a slightly new method. Quite an even and lacey crumb structure, and really impressed with the flavour development. We’ve started adding an overnight cold bulk to some of our dough to meet increased production demands. It means longer fermentation and more time hands off, so really helping with the workflow. These are headed on over to where they get to grow up to be delicious tartines!

It may be raining, but we are very much open  today from 12-4. We have all the bread and pastries so come see us!
07/17/2022

It may be raining, but we are very much open today from 12-4. We have all the bread and pastries so come see us!

The vanilla has arrived!! Can you see the crystals on the surface? Those are pure vanillin crystals, a sign of extremely...
07/12/2022

The vanilla has arrived!! Can you see the crystals on the surface? Those are pure vanillin crystals, a sign of extremely high quality vanilla.

Follow the link in bio to reserve yours now. We are limiting to a maximum of five (5) pods each, to ensure access to as many people as possible.

This Mauritian vanilla is Grade A (Bourbon), grown with love and only harvested at peak ripeness. It was processed within 3 hours of collection and will be so much fresher and more fragrant than any commodity vanilla you can buy here.

They are also fully organic, grown with zero waste using permaculture practices and purchased directly from the grower so they earn a living wage.

We look forward to seeing you Thursday. 8-3.
07/11/2022

We look forward to seeing you Thursday. 8-3.

Food Truck Friday is cancelled, but we’re not! Come get your sourdough for the weekend!  is also here, and offering 15% ...
07/08/2022

Food Truck Friday is cancelled, but we’re not! Come get your sourdough for the weekend! is also here, and offering 15% off everything (tonight only), and is here with ‘buy’n’fry’ empanadas and desserts.

Photos from The Grainwright's post
07/08/2022

Photos from The Grainwright's post

We know that there’s another reason this day is significant, but for us today marks eight years since we said “I do”. Re...
07/05/2022

We know that there’s another reason this day is significant, but for us today marks eight years since we said “I do”. Regardless of how one feels about the state of the union here, the state of our union is grand. And that is reason enough to celebrate. Cheers!

What do all these buns have in common? They’re all made right here! But did you know that in addition to finding them at...
06/30/2022

What do all these buns have in common? They’re all made right here! But did you know that in addition to finding them at top local dining spots, you can also pick them up direct from us at both our and locations?

We are stocking up on both burger and dog buns for this weekend, so if you’re planning a cookout or a trip to the lake, stop by for freshly baked potato buns tomorrow and Saturday!

We are baking a bunch, but of course supplies are limited. You can always get one fully dressed at:







(select pop-ups)

Today, on Juneteenth, we honour the life and contributions of Joseph Lee. Born in Charleston, South Carolina in 1848, Jo...
06/19/2022

Today, on Juneteenth, we honour the life and contributions of Joseph Lee. Born in Charleston, South Carolina in 1848, Joseph was a baker and successful businessman whose inventions revolutionised the baking industry.

By the age of 40 he had opened his own restaurant in Massachusetts, and developed the Woodland Park Hotel which he also bought. A few years later, he was awarded patents for an automated dough kneading machine and a machine for producing breadcrumbs from stale bread. Both machines were widely adopted throughout the United States and further abroad, and in 2019 he was inducted into the National Inventors Hall of Fame for his work.

Although Lee ascended to society life in his day, his contributions have remained largely unknown to this day. If you’d like to read more about his life, follow this link: https://www.forbes.com/sites/briannegarrett/2021/03/09/how-this-unsung-black-entrepreneur-changed-the-food-industry-forever-and-made-a-lot-of-dough/

Did you know we also sell the amazing butter we use at the bakery? Yep, we are fully stocked at our Norton Commons locat...
06/17/2022

Did you know we also sell the amazing butter we use at the bakery? Yep, we are fully stocked at our Norton Commons location this weekend!

The butter comes from Anna, who lives in an Amish community just outside of New Albany. It’s hand churned from cultured cream from their small milking herd of Jersey cows. We then take the unsalted butter and cream it slightly to give it a lovely spreadable texture, and add Appalachian finishing sea salt from J.Q. Dickinson Salt-Works to give it a lovely flavourful crunch.

When we were finishing up this batch yesterday I gave a small bit to someone to try, and their response was, “wow, this might be the best butter I have ever tasted!”. Our thoughts exactly…

Tomorrow’s menu includes these stunning galettes that  whipped up today. Fresh, local peaches with broad leaf thyme, fin...
06/12/2022

Tomorrow’s menu includes these stunning galettes that whipped up today. Fresh, local peaches with broad leaf thyme, finished with house made honey whipped buttermilk ricotta. As always, the galettes are sourdough and made with a generous amount of local Amish butter.

Here’s the full menu…

Bread
Country Sourdough
Malthouse Sourdough
French Baguettes
Polenta Sourdough (Whey, Bloody Butcher Cornmeal, Castelvetrano Olive, Fresh Rosemary)

Pastries:
Butter Croissant (LSM only)
Pain au Chocolat (NC only)
Kouign-Amann
Vanilla Cream Cheese Danish
Mixed Berry, Almond, Milk Crumb Bostock
Chocolate, Hazelnut Bostock
Dark Chocolate Chip Cookie w/ Sea Salt
Elderflower, Pistachio, Rose Cruffin (LSM only)
Peach, Thyme, Honey Ricotta Galette
Strawberry, Rhubarb, Elderflower Galette

We will, of course, also have par-baked and frozen loaves and buns at both locations, and a growing selection of provisions at NC to boot!

With the opening of our second retail location we are busy and growing and we need help. We are looking to fill a full-t...
06/07/2022

With the opening of our second retail location we are busy and growing and we need help. We are looking to fill a full-time position, which will primarily be a retail role. However, amateur bakers with a desire to learn production methods are encouraged to apply. This is a daytime position at our Logan Street Market location. If you’d like to join the team, please send an email detailing why you’d like to work with us, along with a current resume to [email protected]. We look forward to hearing from you soon!

This weekend we have a cheeky little collab with . Introducing the Horchata Cruffin! The Foko Fam made some beautiful Ho...
06/04/2022

This weekend we have a cheeky little collab with . Introducing the Horchata Cruffin! The Foko Fam made some beautiful Horchata which we incorporated into pastry cream to fill it with. Glazed and rolled in cinnamon sugar for a little Churro style finishing flex. Seriously limited, so roll through soon as these just hit the case!! 👊🏻

We heard that Ashley from  was in need of community support, so we’d like to join in raising some funds on her behalf. S...
06/04/2022

We heard that Ashley from was in need of community support, so we’d like to join in raising some funds on her behalf. So for this weekend, we have channeled “Sugar High” and we will be donating $1 from every vegan pastry sold directly to her.

Pictured here are blueberry turnovers with lavender glaze and chocolate hazelnut pinwheels with plant-based ‘buttercream’. Also available is a PB&J turnover and we are working on a strawberry ‘cream cheese’ pastry too!

If you’d just like to donate directly to Ashley then you can find more info on her Instagram. Seeing the community rally to hold her up in this moment of need is nothing short of amazing. Thank you all. 🙏🏻

We are closed today for much needed rest and relaxation, but here’s a photo of a baker, his brother and their puppers fo...
05/31/2022

We are closed today for much needed rest and relaxation, but here’s a photo of a baker, his brother and their puppers for you to enjoy instead. We will be back bright and early tomorrow for all your bread and pastry needs. Cheers!

Here’s a little sneak peak at tomorrow’s offering at both  and . We’ve got plenty of bread for you, along with both savo...
05/29/2022

Here’s a little sneak peak at tomorrow’s offering at both and . We’ve got plenty of bread for you, along with both savoury and sweet pastries and a few extra special sweet treats for the holiday weekend.

We’ve also got the fridge stocked at Norton with dips and cheese from , sauces from , local pastured eggs and cultured Amish butter and more. In the freezer we’ve got par baked sourdough loaves, potato buns and cheddar jalapeño focaccia too!

We’ve got lots but come early if you’ve got your eye on something. 12-4 at NC, 8-3 at LSM.

Did you know we are now using all local, grass fed butter for our galette dough? Hand churned, cultured cream from a sma...
05/25/2022

Did you know we are now using all local, grass fed butter for our galette dough? Hand churned, cultured cream from a small Jersey herd just outside New Albany.

The colour, flavour and baking qualities are just phenomenal, and once we tested it we knew there was no other way for us to make them.

And if that weren’t cool enough, the pastry is sourdough too. We give it at least two days of cold fermentation before we roll it out and shape it. The resulting pastry is both tender and crisp, with layer upon layer of buttery goodness! 😋

Address

1001 Logan St.
Louisville, KY
40204

Opening Hours

Tuesday 8am - 3pm
Wednesday 8am - 3pm
Thursday 8am - 3pm
Friday 8am - 3pm
Saturday 8am - 3pm
Sunday 8am - 3pm

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Hey! This is Claire & James of The Grainwright checking in with a huge and heartfelt Thank You! to everyone who dropped by Cottage #5 to see us at last Friday evening’s market shindig. You made us feel so welcome and we are excited to get open and start serving your lovely community!

As well as our 100% organic sourdough, French baguettes, potato buns and delicious European style pastries, we'll also have farm fresh eggs from a small producer in New Albany, Amish butter, Harvey’s Cheese dips and spreads, pickled things, jams, local honey… basically everything that’s great on bread!

Initially, our hours will be:
Fridays, 3-7pm
Saturdays, 11am-6pm
Sundays, 12noon-4pm

Follow us for updates and, nearer the time, what pastries you can expect on the 13th! See you soon.

We are thrilled to announce this year’s lineup of cottage shops in our North Village Market. You’ll see some new faces as well as old favorites, so take a look and get pumped for this year’s unique crew:
#1 Taylor Lee Comfort – Curated Gifts & Comfort Kits
#2 Empowering Beads – Handcrafted Jewelry & Jewelry Making Classes & Parties
#3 Alchemy food truck – Venezuelan Cuisine & Desserts
#4 Nicole & B Boutique – Women’s Clothing & Accessories
#5 The Grainwright – Artisan Bakery Specializing in Fresh Breads & Pastries
#6 Found In a Field – Small Batch Handcrafted Jewelry
All the cottages will be open and ready to offer their finest at our Food Truck Friday Kickoff on April 29. After opening weekend, each cottage will be open weekends through Christmas. Please note that the bakery (The Grainwright), however, will be closed on Derby weekend due to a previous engagement. Help us warmly welcome them to Norton Commons for 2022!
The cottages are located at 6301 Moonseed Street across from the post office.
Starting March 16 Everyday Kitchen - Louisville relaunches with a new look, new menu, and new name — Everyday Kitchen Café. The café will offer modern comfort food for breakfast and lunch at an affordable price point. The restaurant's full-service restaurant, Everyday Kitchen, will continue to provide farm-to-table dining during dinner hours. Both culinary programs are headed by Chef Mike Wajda.

With the relaunch, Everyday Kitchen Cafe will also offer Farmhouse Meal Kits to go that feed up to four people. Each meal kit includes a whole freshly-roasted rotisserie heritage chicken, three sides, The Grainwright bread with cultured butter, and Tommy’s Favorite Cookies. The restaurant requests 24 hours notice for meal kits, which can be ordered by calling (502) 805-7346 or stopping by the café.

Everyday Kitchen Café will be open 8 a.m. to 4 p.m. Monday through Friday. Dinner service will continue from 5 p.m. to 9:30 p.m. Tuesday through Saturday.

For more information, visit www.lodgic.org/louisville-ky.
I attended the recent Sourdough Workshop with James and it was terrific! A small group with six hours of hands-on instruction at the Logan Street kitchen. The noise from the Logan Street Market was a bit distracting, but the class was thorough, lectures were engaging and entertaining. We came home with our prepped dough, ready for baking in our own oven the next morning. Thanks James!
The Grainwright at Logan Street Market features a big picture window so customers can get a behind-the-scenes view of the bread-making process in real time.
Thank you to James Bridges (and his wife Claire!) at The Grainwright Logan Street Market for these delicious Panettones for the Slow Food Bluegrass board!
Everyday Kitchen - Louisville will ring in the most festive season of the year with Holiday Harvest Brunch, hosted by Chef Mike Wajda on Saturday, December 11th with 10am and 1:00pm seatings at 552 East Market Street, at the Gateway to NuLu Building

This farm-to-table brunch east will start with a boozy welcome cocktail custom crafted by the Everyday Kitchen bar team, followed by three festive courses featuring the bounty of our favorite farmers. Tickets are $55 per person and must be purchased in advance, this is a limited-seating event.

Course 1: Snacks for the Table
The Grainwright tartine
Apple brandy foie parfait
Roasted Barr Farms squash salad with triple cream brie and sorghum vinaigrette

Course 2: Savory Harvest
3D Valley Farm truffled soft scramble
Roast beast hash with charred onion and Morita chile hollandaise
Moroccan chickpea stew

Course 3: Sweets Finale
Sweet potato chai bread pudding
Pretzel doughnuts with sumac Mandarin frosting
Takeaway house-baked cookies

Everyday Kitchen, who recently opened their doors in the Gateway to Nulu building, highlights modern farm-to-table comfort food and warm Kentucky hospitality for the modern food lover from Executive Chef Mike Wajda (formerly of Proof on Main). The menu includes a fresh, inventive approach to regional comfort cuisine by offering guests exciting, elevated twists on favorite regional dishes, local flavors, and classic cocktails that showcase the finest produce and spirits the Ohio River Valley has to offer.

This is a limited seating event — buy your tickets: https://www.opentable.com/booking/experiences-availability?rid=1112899&restref=1112899&experienceId=50325
The first poster in next year’s campaign for The Grainwright, purveyors of the world’s finest sourdough.
Got a lesson in bread making! The Grainwright makes fresh bread everyday at their new location at Logan Street Market!
Thank you Connie Leonard WAVE and WAVE 3 News for showcasing Ark of Taste. Get your tickets now! Black Market KY The Grainwright TEN20 Craft Brewery Patrick Roney Naive Restaurant
https://www.wave3.com//app/2021/07/20/ark-taste-dinner-highlight-healthy-farm-food-access/
Slinging dough in Lürzer's Archive for The Grainwright.
Shameless plugs: This is the second time in a year we’ve been featured in "Luerzer's Archive" magazine. Thanks to The Grainwright for trusting us!
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