This week's bake: chestnut-honey sourdough joins the shelves Friday and Saturday only.

Artisan bakery · Gyeongnidan-gil, Seoul

Miel and Grain

Naturally leavened sourdough, viennoiserie folded by hand, and celebration cakes made to order. Baked fresh each morning — come early, it goes fast.

Place an order See what we bake

Why Miel and Grain

Slow bread, made honestly

Good baking isn't a secret — it's just flour you can trust, a living starter, and the patience to let time do the work.

Stone-milled flour

We mill much of our own grain and buy the rest from farms we know by name. Nothing bleached, nothing enriched — flour the way it used to be.

Naturally leavened

Every loaf rises on a wild sourdough starter over a long, slow ferment. No commercial yeast — that's where the flavour and the keeping quality come from.

Laminated by hand

Croissants and danishes are folded with French butter over three days. It's slow, it's fussy, and you can taste every layer.

Cakes to order

Celebration cakes made to order with a few days' notice — sponge, buttercream, and fresh fruit, decorated for the occasion.

Orders for a crowd

Bread and pastry boxes for offices, weddings, and markets. Tell us the headcount and the date and we'll bake to match.

Treats for the walk home

Brown-butter cookies, financiers, and whatever the bakers felt like that morning. The rack by the till is never quite the same twice.

What we bake

On the shelves today

A snapshot of the bake. Loaves and pastries change with the season and sell out through the day, so the rack looks a little different every visit.

Category	Product	Notes	Price
Bread	Country sourdough	Naturally leavened, 36-hour ferment, stone-milled flour	₩9,000
Bread	Seeded rye	Dense, dark, and packed with sunflower and flax	₩10,000
Bread	Milk bread loaf	Soft, tender crumb — sells out by mid-morning	₩8,000
Viennoiserie	Butter croissant	Laminated with French butter over three days	₩4,500
Viennoiserie	Pain au chocolat	Two batons of dark chocolate in flaky pastry	₩5,000
Pastry	Seasonal fruit danish	Whatever is ripe, on a custard base	₩5,500
Cakes	Victoria sponge (whole)	To order — jam, cream, and berries, serves eight	₩42,000
Treats	Brown-butter cookies	Sea salt and dark chocolate, sold by the pair	₩4,000

Our story

Three things behind the bread

A good bakery comes down to a few honest habits. These are the three we won't compromise on.

The Starter

A leaven, not a lab

Every loaf begins with a wild sourdough culture we've kept alive for years. No commercial yeast, no shortcuts — just flour, water, salt, and time.

The Bake

Out of the oven at eight

Bread and pastry come out in waves from opening onward, so there's always something warm on the rack. We bake to sell out, not to stockpile.

The Counter

Cakes made to order

Birthdays, anniversaries, small gatherings — we make celebration cakes to order with a few days' notice. Tell us the occasion and we'll take it from there.

Find us

Hours and directions

Walk in for whatever's on the rack, or order ahead so your loaf is set aside. Cake orders need a few days' notice.

Where

5 Gyeongridan-gil, Yongsan-gu, Seoul. Four minutes uphill from Noksapyeong Station, exit 2, next to the flower shop.

Hours

Tuesday to Sunday, 08:00 to 19:00. Fresh bread from opening; pastries all morning. Closed Mondays for milling and prep.

Large orders

Office boxes, market stalls, and event catering welcome. Send the date and headcount through the form and we'll quote you back.

Order ahead

Set aside a loaf, reserve a box of pastries, or commission a cake. Tell us what you need and when — we'll have it ready.

Place an order