Grain Trip

The poppyseed, black sesame and yuzu curd cruffin was sold out today pretty quickly. Thank you for that. ❤️

We are making more this Saturday and Sunday, with three batches (instead of the two we made today) coming out at:
👉opening time (8:30)
👉10:00
👉12:00

Try and make it close to these timings if you want to grab one. No reservations or preorders.

Happy Children’s day everyone (and yes, we will also make this on Monday June 1st).

Poppyseed, black sesame and yuzu cruffin. It started as a lemon poppy seed cake.

Then we got carried away.

The idea was simple enough: take the logic of a classic lemon poppy seed cake and rebuild it as something with more pizzazz.

What we ended up with is this — a cruffin laminated with black sesame and whole poppy seeds pressed between every single layer of sourdough croissant dough, filled with a bright, zingy yuzu curd, and rolled in a gomasio sugar crust.

The croissant lamination part sounds straightforward. It isn’t. Getting black sesame and poppy seeds to behave inside croissant layers — to stay where you put them, sheet cleanly (and without ruining the sheeting machine, prefferably), hold their structure through the folds without migrating into the butter layers or tearing through the dough — took some testing and dissapointment. The raw spiral tells you everything: each layer distinct, the seeds evenly distributed, the geometry as we wanted it.

The yuzu curd is cold, acidic, aggressively citrusy. It floods the interior when you cut in. On its own it was almost too bright — the sesame needed a voice of its own to hold against it.

So we rolled the whole thing in gomasio. Toasted black and white sesame ground, used to coat the exterior, hits you first, and gives the nuttiness somewhere to live before the yuzu takes over.

A lemon poppy seed cake, if a lemon poppy seed cake decided to become something else entirely.

📍 Str. Nerva Traian 16, Bucharest
🌀 Available as of Friday, chez nous only

Pistachio croissant. Sounds simple enough. Count on us to complicate a seemingly simple matter tho.

We started testing this a while ago. But no pistachio custard we ever attempted was convincing. Until we realized.

We don’t like custard fillings. We’ve never understood the appeal of a filling whose greatest virtue is stability. Nobody has ever taken a bite of something and thought: ‘wow, this is soooooo stable’.

Flavour first, always. We didn’t want to make a pistachio croissant just to have one on the menu. We wanted to make one we were genuinely excited about.

So when we decided to do a pistachio croissant, we started from a different question: what’s the most pistachio-forward thing we could put inside one?

After many attempts, the answer turned out to be a pistachio baked cream. We took a cheesecake recipe as a base, pushed the pistachio content as far as it would go (and it went faaaar), baked, then processed it until it became a thick, dense, extraordinarily rich cream that tastes overwhelmingly, unapologetically of pistachio. No filler, no thickener. No artificial colour, none of that nuclear glow-in-the-dark super bright green coloring.

Then we topped it with a miso pistachio glaze — the miso adding a quiet, savoury depth that stops the whole thing tipping into sweetness — and a layer of crunchy pistachio granules for texture.

All of it on our 100% sourdough croissant. You know the one. Three days of fermentation. Three starters. The laminated base that makes everything else worth eating.

This is our pistachio croissant. It tastes like pistachio. Genuinely, intensely, finally. 🤍🫛

Find it after 10 a.m. chez nous only. Open 1 May 8:00-18:00.

Grain Trip turns 8 years old this week, yay. 🫶We want to mark it by launching our Substack page with our first post, the story of our croissant (link in comms).

When we opened, the commitment was simple: 100% sourdough. No commercial yeast, not anywhere. What we didn’t fully anticipate was how brutally unforgiving sourdough croissants would be.

There was no course to take, no book that covered this at production scale, no baker we could call who’d figured it out before us. We were on our own, building the plane while flying it.

So we trialed and tested. Hundreds of iteratioms. All of this was happening while running a full daily production of 50+ products, developing new things, keeping everything else at the level it needed to be. The croissant was being figured out in stolen hours, between production runs, across hundreds of failed batches and small adjustments that each felt insignificant at the time.

The breakthrough came when we stopped asking one starter to do everything and built three different starters which go into the croissant dough — each with a distinct microbial community and a specific job.

One is high-acid and mature, rich in lactic acid bacteria. It builds structure, tightens the gluten so layers hold, and creates the fermented depth that sits underneath the butter.
One is young and sweet, caught at peak wild yeast activity. Wild yeasts produce aromatic compounds commercial yeast simply doesn’t — the floral, faintly fruity note you notice when you tear one open.
The third lives in butter. Its microbes break butterfat down into the same aromatic compounds found in cultured butter and crème fraîche — from inside the dough itself.
In the dough, these three cultures interact.

The result is a fermentation complexity that a packet of instant yeast cannot come close to.

Three days.

Three living cultures. A crust that shatters. A honeycomb crumb. A smell that tells you something before you’ve taken a bite.

Eight years. Hundreds of failed batches.

To everyone who’s been here from the start or joined us down the line — thank you. Thank you for giving us the space to make this obsession come to life.

A very grateful Grain Trip team

Programul nostru de sărbători este aici.

Astăzi ne mai găsiți până la ora 14:30 pentru ridicare comenzi și cu produse la liber.

Apoi până marți, odihnă și potol pentru toată lumea. Revenim miercuri cu pâini și oameni proaspeți.

Paște fericit! Vă mulțumim pentru onoarea de a ne avea pe mesele voastre speciale de sărbătoare! ❤️

Babka cu castane, ciocolată neagră și amarene

Pentru că era vremea pentru ceva nou în repertoriul nostru de sărbători

👉Un aluat cu castane dospit cu kefir făcut în casă
👉umplut cu ganache de ciocolată neagră și
👉amarene

Lucrăm la acest produs din noiembrie, nu a fost ușor să obținem un aluat pufos, moale și aromat folosind doar kefirul făcut în casă, astfel nu am reușit să avem acest produs de Crăciun, dar iată-l aici acum.

Îl găsiți mâine la noi. disponibil și pentru comenzi de Paște - link în bio.

Comenzile de Paști sunt oficial deschise! 🐣 Cuptoarele duduie, iar maiaua este mai activă ca niciodată pentru a pregăti bunătățile de anul acesta.

✨ Ce punem pe masa de sărbătoare:
• Panettone cu șofran, ciocolată albă, portocală și fistic
• Pască cu stafide (rețeta tradițională, varianta noastră)
• Cozonac cu maia, ciocolată, nucă și stafide

🍞 Mențiune Specială: Nu uitați să rezervați pâinea din timp! Anul acesta avem un produs nou: Kit-ul de pâine “Homabaker”. Am creat o pâine pre-coaptă, special pentru ca VOI să aveți bucuria de a scoate pâinea caldă din propriul cuptor în dimineața de Paște (sau în zilele când vom fi închiși).

📅 Detalii importante:
•Comenzile sunt deschise până pe 8 aprilie.
•Brutăria este deschisă pentru ridicări până pe 11 aprilie.
🔗 Comandă online (link în bio) sau direct în brutărie!

Show us your bakes, crew. ❤️

We can’t wait to see your home-baked breads. Don’t forget to keep an eye on your breads once they are in the oven to make sure you’ll get your bread just the way you want it:
👉keep it in the oven slightly longer if you like your crust darker
Or
👉for shorter if you like it lighter

Every oven is different, but we did extensive testing for months with our staff and friends to make sure the home-baking instructions are both easy to follow and comprehensive.

All up to you. 100% sourdough made simple and convenient.

We can’t wait to see your bakes. 🍞

The bread you can finish baking at home comes at you this Sunday.

If you ever wanted hot, freshly baked bread in your own home without the hassle of caring for a sourdough starter like it’s a puppy 🐩
or
If you can only make it to our side of town every once in a while but would like warm fresh bread more often than that

This is for you, crew.

How does it work?
👉We give you a loaf which has been through all the phases of kneading, fermenting for 48h, and partially bake it for you - pausing it at the right time so the interior is baked through, but the crust remains pale. This bread is 99% a done job.
👉You also get baking intructions to go with it
👉You get home, either bake it the same day or freeze it and bake it whenever you want
👉We’d absolutely love it if you want to post the bread you baked at home, we’d love to see your results

The instructions are simple and easy to follow.

Many thanks to our team and friends who have been testing this in their homes for the past few months during which we adjusted the partial baking and the home-baking instructions.

Freshly baked bread in your own home. Still 100% sourdough, just made convenient.