Bellegarde Bakery
Press Blog
What is Bellegarde? Our Flour Mill. Our Team. Our Mission.
Bread/Grain Catalog. Where to Find Us. Recipes.
Online Store. Our Classes.
Contact Us. Join our Team. Internships. Consulting. Newsletter.
About What is Bellegarde? Our Flour Mill. Our Team. Our Mission. Products Bread/Grain Catalog. Where to Find Us. Recipes. Shop Online Store. Our Classes.
Bellegarde Bakery
PressBlog Contact Us Contact Us. Join our Team. Internships. Consulting. Newsletter.
 

 

Our Team.

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Featured
Graison Gill, Owner
Graison Gill, Owner

Graison S. Gill, owner of Bellegarde Bakery in New Orleans, has been baking professionally for seven years. He trained at the San Francisco Baking Institute under Michel Suas and Frank Sally. Graison’s passion for bread stems from the craft’s intricacies and interactions with the primordial elements of fire, water and fermentation.

(Photo Credit: Denny Culbert)

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Max Hobson
Max Hobson

Born and raised in Columbus, Ohio, Max Hobson graduated from The Ohio State University in 2009 and moved to New Orleans in 2013 to pursue a career as a golf professional. After developing an obsession with home baking, he decided on a new path and joined the team at Bellegarde in 2016. Max loves baking because he believes that good food has the power to connect people, and that breaking bread is a language everyone can understand.

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Aimee Helms
Aimee Helms

In 2014, Aimee Helms left a career working as a costumer in the film industry to pursue her baking dreams. After making gelato and spending a year working with Chef Sue Zemanick, she came to Bellegarde, where her love for bread and milling fresh flour has only grown. Aimee finds baking bread to be a humbling experience, and while at its simplest, it is flour, water and salt, baking bread can become incredibly precise and complex when it comes to time, temperature and form. One of her favorite things about working at Bellegarde is seeing tiny wheatberries become beautiful loaves of bread. It’s a kind of euphemism for life!

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Morgan Angelle
Morgan Angelle

From culinary student to chef to pizzaiolo and now to baker the one thing that has stayed the same for Morgan has been her desire to learn more about what good food is and now specifically what good bread is.

In 2003, Morgan graduated from the Culinary Institute of New Orleans—just weeks before Hurricane Katrina hit the city— and moved to Acadiana where she worked as a private chef. After opening a pizzeria in 2010 and developing a strong love for pizza, she moved back to New Orleans to work with Chef Alon Shaya at Domenica and Pizza Domenica. Knowing that they had much in common, Alon introduced Morgan to Graison Gill and Bellegarde Bakery. That relationship grew into a friendship and mentorship that would ultimately take Morgan from being a chef to a baker, where she has been happily living and working since.

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Mollie Sciacca, Operations Manager
Mollie Sciacca, Operations Manager

A native of New Orleans, Mollie Sciacca has worked in the local hospitality industry for nearly a decade. She returned to the city after finishing her degree in French at LSU. In 2017 she left her position in hotel management to work as Bellegarde’s Operations Manager. Mollie is excited to be working with and learning from the talented bakers of Bellegarde Bakery.

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Follow us on Instagram @bellegardebakery

A special thanks to @foodandwine for featuring Bellegarde on the cover of its March Makers Issue and allowing us to spread our message to readers across the country! We understand the importance of well-produced ingredients and are proud to be a recognized leader in the flour industry. We stone-mill all of our grains in-house to produce flour with the best flavor and nutritional value for our customers. And with the launch of our online store, we can now share our passion with people across the US.

We would not be here today without the support from our dedicated restaurant and retail partners across Louisiana. A big thanks to @ninacompton of @comperelapin, Isaac Toups of @toupssouth and Ryan Prewitt of @pechenola for sharing your favorite recipes using Bellegarde flour and grits!

Click the link in our bio to read the full story and grab a copy on stands today!
Prepping fresh loaves for delivery.
We’re excited to host a two-day, Professional Bread Workshop with @thebejkr1 March 24-25!  This class will demonstrate the incredible new doors of flavor, texture, health, and possibilities that fresh flour will open in your home, your bakery or restaurant. Visit the link in our profile to get your tickets before they’re gone!
Stone milling - our process at Bellegarde - respects and preserves the nutritional integrity of whole grains because the grain is passed in its entirety through two natural granite stones. All goes in, all comes out. As the only bakery in Louisiana who uses a stone mill, we're excited to add a second mill when we move to our new retail bakery in May!
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We're getting up close and personal with this #crumbshot.
Before --  After. We bake our sandwich loaves with freshly stone milled wheat flour and allow each loaf to rest before using our slicer. What's better than a sandwich made with the perfect slice of bread?
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orders@bellegardebakery.com
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Bellegarde Bakery

 (504) 827-0008

orders (at) bellegardebakery (dot) com

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