The Grainwright

Okay, so if I do a little rough math, here's what it looks like. I think about 10% of my weekly calories come from here, and that's been the case pretty much since they opened, so if I'm extrapolating, it would be conservative to say 10 pounds of my body weight is (transformed) Grainwright bread. So, I'm kind of reviewing myself right now. And I must say, I do think I'm fabulous. And some of the best parts about me are probably sourced by gluten.Really though, I've been getting probably one of their loaves every week for the past year, and it's been a delight. They do sometimes throw challah loaves out there, but the flagship is the sourdough or the malthouse, a hearty, crusty loaf that is often flavored by spent grains from Wild Hops. I especially love the fact that I can let a loaf sit on my counter for nearly a week and it's still really good (assuming I've bagged it properly). The price point reflects the quality going in, but for me, it's worth it. Others have their $5 latte or boba. I have my $10 Grainwright loaf to give me pleasure.And the pastry offerings have been ramped up since James brought on Sydney to the team. I was perfectly satisfied with La Pana around the corner, but Grainwright pastries an unpredictable menu of croissants, knots, buns, you name it hold their own against Diego's magic. It's wonderful to have such choices.

Amazing bread and pastries. The customer service was beyond amazing. Please talk to the staff and eat everything.

The Grainwright is one of my favorite places to stop at when I 'm at Logan Street Market. I went recently to pick out a couple of special items for a charcuterie board and thought hey, a delicious loaf of bread would be a perfect add on! Spoiler alert, it was. There were two types of sourdoughs to choose from and I asked the person behind the counter what the difference was. He was very helpful and knowledgeable! I ended up choosing the Malthouse Soughdough they use malt from the brewery to create this delicious loaf. The bread is always so beautiful, it 's hard to cut into it and eat it but it 's always worth it! I paired the bread with some speciality mustard and deli meats. It was a huge hit.

Sourdough breads are becoming a lost art. We Love the flavor of the breads from here. We appreciate the time and effort that goes into the bread. We love sawing off a piece of the loaf and tossing it in the air fryer real quick to warm it up.

Best Pastries and breads ever! Better than Paris, France!