The best bread bakeries in the south (USA Today, March 2017)

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
ARTISANAL LOAVES IN NEW ORLEANS (Saveur, April 2010)

The stand's concessioner, Graison Gill, was busy making change and bagging loaves of all sorts for eager customers. There was a cinnamon-raisin-almond loaf, a beautifully rustic sourdough miche, and a caramel-colored loaf made with "spent grain" leftover from the nearby Abita brewery's used grains and yeast. There were also fresh scones made with Ponchatoula strawberries and bran muffins sitting on top of the case for sampling.

Read More
Emily Diament