Let go of appearances. Be concerned with more than just looks to achieve a bread that doesn't leave the heart bitter and the stomach empty. A respectable loaf of bread is not necessarily visually perfect. Bread should look, first and foremost, like it came from somewhere. The grain from a particular farm, the water from a certain well.
― Tara Jensen, A Baker's Year
Storing Your Bread
Sourdough bread has amazing qualities. If stored correctly, the natural acidity prevents mold and keeps the bread edible for up to a week. Our favorite bread storage method is on the countertop inside a Dutch oven with a lid, with a bread knife and cutting board close at hand. Other great methods are storing your bread in a bread bag or bread box, or wrapped in a tea towel. Sandwich loaves can be stored in a Ziplock bag or reusable container. Moisture is not good for your sourdough because it has no chemical additives that keep bread artificially fresh, so avoid storing it in the refrigerator. Sourdough also freezes well! Cut your bread and use parchment paper to separate the slices into a plastic storage bag or container. Thaw a slice or two as you need it!
Loaves and Treats We Offer
(Selection varies each week--sign up to receive our weekly menu or follow us on Instagram @joyridebaking for each week's bread)
Find ingredient lists for each item here.
**A note on allergens: while we make every effort to prevent cross-contamination, our items are baked in a home kitchen where common allergens are present, including but not limited to gluten, dairy, eggs, tree nuts, corn, and peanuts. Items listed as free of a certain allergen are not guaranteed to be completely allergen-free. Please contact us if you have questions about any specific item. Thank you!**
Staple Loaf
A hearty, crusty sourdough loaf made with bread flour and freshly-milled Georgia-grown Catawba red wheat that's perfect for sandwiches, French toast, and eating in the kitchen late at night.
Sandwich Loaf
A super soft, 75% whole grain sourdough sandwich bread loaded with nutrition in a recognizable shape. Naturally leavened and made with fresh-milled grain.
"JoyLoaf"
The JoyLoaf is our new signature bread, a multigrain sourdough sandwich loaf made with fresh-milled, organic whole wheat, spelt, oats, and flax seed. As nourishing as it is delightful to eat.
Olive Oil & Sea Salt Focaccia
Light, airy, and delightfully salty, focaccia makes a great sandwich bread, pizza crust, and party bread.
*Herbs/toppings may vary by week*
Jalapeno Cheddar
Perfectly spicy jalapenos and copious amounts of cheddar cheese added to a staple loaf base. A great addition to a charcuterie board or for an extra-cheesy grilled cheese.
Date & Walnut Loaf
Chopped dates and walnuts added to a staple loaf base make this bread sweet enough for dessert and hearty enough for breakfast. A favorite of the little baker.
Grits Bread
Cooked yellow grits are incorporated into the dough to make a crusty, rustic loaf with a creamy, slightly sweet crumb.
Cinnamon Rolls
These sweet buns include organic, fresh-milled Georgia-grown wheat and the warm hug of cinnamon for a delightful breakfast (or anytime) treat. Six rolls per 8 in. pan. Vegan.
Salted Sourdough Chocolate Chip Peanut Butter Cookies
Soft, chewy, and made for dunking. Egg-free but does include milk solids in the chocolate chips.
Salted Sourdough Dark Chocolate Chunk & Walnut Cookies
Dark chocolate chunks and walnuts combine in this decadent chocolate chip cookie. Treat yourself or share with a friend. Vegan.
Sourdough Toasted Oat & Pecan Cookies
Vegan, fermented, and packed with toasty oat goodess.
Blueberry Muffins
Full of juicy blueberries and fresh-milled whole grain, a muffin you can feel good about.
Banana Bread Muffins
Lightly sweet with a browned butter & buckwheat crumble, these muffins are excellent toasted for breakfast.