Upper crust: Bellegarde Bakery breads now in Baton Rouge
Sound the trumpets—a parade is in order. The celebrated breads from Bellegarde Bakery in New Orleans have arrived in Baton Rouge. They are on display in crisp brown bags at Calandro’s, Robért Fresh Market and Rouses Village Market, and behind the bakery case at Whole Foods. Your avocado toast and your BLTs are about to get elevated, and you don’t even have to hit the highway in pursuit of the perfect bread.
All gratitude goes to Graison Gill, a millennial baker and Bellegarde’s owner who puts wheat, the foundation food of faith, under a glowing spotlight. “Fresh, wholesome, alive” is how he describes the artful loaves he and his choreographed team of bakers sculpt from the wheat that is milled each day at the bakery in Central City. Gill purchases organic and identity-preserved grains directly from farmers in Oklahoma, Alabama and Kansas, noting the exact mileage the whole grains travel from these farms to his bakery’s door. He sources salt from Avery Island and extra-virgin olive oil from Texas, again being attentive to nearby producers who provide premium ingredients. One taste of this bread and you’ll know why Bellegarde was named one of the best bread bakeries in the South.
Gill’s unique business model is shaping the way we eat. “Everything about fresh, whole-grain flour is different—price, use, storage,” he says. “There’s an educational component of teaching people about it.” He offers monthly classes in his bakery where students can experience the difference of freshly milled flour and learn to bake bread with great ingredients and simple equipment at home. He travels abroad to study and network with farmers, millers and bakers to gain and share inspiration with an international community, and he ultimately hopes to see a growing crop of organic wheat in his adopted home state of Louisiana.
How did these loaves find their way from New Orleans to the Capital Region? Saskia Spanhoff, chef/owner of Cocha in downtown Baton Rouge, explains: “One of our employees had taken a class at Bellegarde and made the introduction. It fits into our concept because we are all about local. Sixty miles is local. More importantly, they are sourcing and grinding heirloom grains and are truly artisanal in their process.”
Cocha’s lunch and weekend brunch menus feature lots of sandwiches, and the arrival of Bellegarde bread has been a welcome addition. “The delivery guy is the sweetest and feels like part of our extended family,” says Spanhoff. “We’re looking for relationships with our purveyors. It’s a synergy.”
Cocha’s commitment, coupled with a growing number of requests from bread-hungry Baton Rougeans, validated the addition of local grocers to the delivery roster.
Slice into a loaf of ciabatta, cracking through the dark crust with your bread knife. Then pop it into your toaster to caramelize the surface. Your summer tomatoes now have an edible canvas, rich with flavor and nutrients. Or peel off one crisp, chewy point of an epi baguette to enjoy on your commute home from the store and forget about the traffic. The late American author Henry Miller wrote, “You can travel 50,000 miles in America without once tasting a piece of good bread.” He would surely eat those words today if he happened upon Bellegarde Bakery.