The best bread bakeries in the south

Bread has suffered a bit over the past few decades, derided for being full of carbohydrates and no nutrition in an age of Atkins and low-carb diets. Recently though, Americans have come to realize that carbs are not all that terrible. And, bakers across the country are using whole, heirloom grains and long fermenting wild yeasts to create healthier, nutritious loaves. Some even have their own stone mills in order to provide the freshest grains possible.

Read More
Emily Diament
GRAISON GILL, BELLGARDE BAKERY

Graison S. Gill is the owner of Bellegarde, a commercial bakery and stone mill in New Orleans bound to local ingredients, heritage, and flavor. He has been baking professionally for eight years and was trained at the San Francisco Baking Institute under Michel Suas, Mac McConnell, Mike Zakowski, and Frank Sally.

Read More
Emily Diament
Bellegarde Bakery in New Orleans

Bellegarde Bakery’s Graison Gill is an iconoclast. Gill and his team produce dark-fired, naturally-fermented breads from house-milled grains. But what may seem heretical is, according to Gill, a return to the roots of New Orleans baking.

Read More
Emily Diament
2016 StarChefs New Orleans Rising Stars

StarChefs Rising Stars Awards celebrate up-and-coming chefs and culinary professionals, who represent the vanguard of the contemporary American dining scene. They have strong, compelling culinary philosophies and are committed to fostering a culinary community by sharing their knowledge with fellow professionals. 

Read More
Emily Diament