Grain Trip

Grain Trip Grain Trip este o brutărie care te va purta peste tot în lume.
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Din Franța până în Brazilia, din Italia până în Statele Unite, prin Italia sau Turcia, Maroc sau Uzbekistan. Din Franța până în Brazilia, din Italia până în Statele Unite, prinin Italia sau Turcia, Maroc sau Uzbekistan.

Wait - is ‘sourdough’ with commercial yeast a thing?
03/07/2026

Wait - is ‘sourdough’ with commercial yeast a thing?

Vara e AICI. ☀️Piețele sunt pline de culoare și vitrinele noastre așișderea. Iată câteva lucruri pe care să nu le ratați...
28/06/2026

Vara e AICI. ☀️

Piețele sunt pline de culoare și vitrinele noastre așișderea. Iată câteva lucruri pe care să nu le ratați:
👉 Tarta cu cireșe amare, disponibilă doar acum, în sezonul lor efemer
👉 Focaccia cu porumb mov (Buniol, drag de rosii (cont real)) și roșii cherry confit
👉 Danish-ul preferat al verii: cu tei, vișine și amarena, pe acel aluat unic de croissant 100% cu maia
👉 Veșnic în topurile voastre: cruffin-ul nostru cu mac, susan negru și yuzu

Aerul condiționat merge la maximum, atât în brutărie, cât și alături, la Forager. 🏄‍♂️❄️

📍Nerva Traian 16, București
🥖🥐Proaspăt coapte zilnic, 100% cu maia, fără drojdie

—————————————-

Summer is ON. ☀️

Few things you won’t want to miss:
👉The bitter cherry tart, only here during the very ephemeral bitter cherry season
👉Purple corn (Buniol, drag de rosii (cont real)), confir cherry tomatoes sourdough focaccia
👉Summer’s favourite danish: linden, sour cherry and amarena on that unique 100% sourdough croissant
👉Still a crowd pleaser, our poppyseed, black sesame and yuzu cruffin

Aircon is blasting both inside the bakery and next door at Forager. 🏄‍♂️❄️

📍Nerva Traian 16, București
🥖🥐Freshly baked daily, 100% sourdough, no commercial yeast in any product

Some fragrances are more than that, they carry you through a city on the edge of a lazy deep summer. Linden in bloom is ...
18/06/2026

Some fragrances are more than that, they carry you through a city on the edge of a lazy deep summer. Linden in bloom is Bucharest in June — and this is our way of baking it every single year.

The second act of our floral series is here.

Every year, when the city starts to smell of flowers, we let it into the bakery.

Last few weeks it was chamomile, saffron and pepper over homemade fermented crème fraîche and the first strawberries of the season — here and gone in the blink of an eye.

Now, it’s time for linden.

Our signature sourdough croissant — laminated and crisp, slow, no commercial yeast — built as a vessel for a custard infused with linden blossom. On top, a sour cherry coulis at the height of sour cherry season. Topped with amarenas.
Romanian June, told in French pastry.

We’ve made this one in season for the past five years. It exists only while the linden does. When the blossom goes, so does the danish — until next year.
————————————————-

Sunt arome care înseamnă, în același timp, un loc și un anotimp. Teiul înflorit e Bucureștiul în iunie — iar acesta e felul nostru de a-l coace.

Al doilea act al seriei noastre florale a sosit.

În fiecare an, când orașul începe să miroasă a flori, îl lăsăm să intre în brutărie. Săptămânile trecute aceasta a mirosit a mușețel, șofran și piper peste o crème fraîche fermentată în casă și primele căpșune ale sezonului — a fost s-a și dus cât ai clipi, îl mai coacem două zile și lăsăm scena pentru actul al doilea.

Teiul.
Croissantul nostru cu maia — laminat și crocant, aluat lent, fără drojdie — construit ca un cuib pentru o cremă infuzată cu floare de tei. Apoi, un coulis de vișine în plin sezon. Deasupra, amarene.

Iunie românesc, spus în limba patiseriei franțuzești.

Îl facem în sezon de cinci ani deja. Există doar cât există teiul. Când teii adorm, pleacă și danish-ul — până la anul.

The poppyseed, black sesame and yuzu curd cruffin was sold out today pretty quickly. Thank you for that. ❤️We are making...
29/05/2026

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...
28/05/2026

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 t...
30/04/2026

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...
19/04/2026

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...
11/04/2026

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 amarenePentru că era vremea pentru ceva nou în repertoriul nostru de sărbători👉Un ...
03/04/2026

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.

Address

Strada Nerva Traian 16
Bucharest
031042

Opening Hours

Monday 08:00 - 19:30
Tuesday 08:00 - 19:30
Wednesday 08:00 - 19:30
Thursday 08:00 - 19:30
Friday 08:00 - 19:30
Saturday 08:30 - 16:00
Sunday 08:30 - 16:00

Telephone

+40741180092

Website

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