The Best Bread Bakeries in America
From standout sourdough to rustic rye to crackly baguettes, here’s where to score loaves from the best bread bakeries from coast to coast.
March 04, 2020
Bellegarde Bakery (New Orleans)
Baker Graison Gill started baking right after he moved to New Orleans in 2009, soon outgrowing the ovens of his Royal Street apartment, then a commercial kitchen, until he opened Bellegarde Bakery. Though he’s always been meticulous about ingredient sourcing, it wasn’t until around 2013 that Gill gave much thought to flour. When he couldn’t find the kinds of freshly milled flours he wanted to work with, Gill took matters into his own hands. Today, Bellegarde mills 3,500 pounds of flour per week on two 40-inch stone mills to produce 7,000 loaves of bread per week. Each of the naturally leavened, slow-fermented loaves is made by hand and baked in a hearth oven. Gill describes the baguette, made with a blend of organic red and white wheats, as crispy, cotton and wheat-y, ideal for pairing with deli meats and hard, sharp cheeses. You’ll find the breads and grains at restaurants around town, including Turkey and the Wolf and La Petite Grocery. The freshly milled flours can also be purchased at the bakery; they take starring turn in local kitchens’ hand made pastas and in Gill’s own line of pastas (which happily, can be ordered online).
read the full feature here: https://www.foodnetwork.com/restaurants/photos/best-bread-bakeries-america?fbclid=IwAR0Sjl0iMExOgDBCAxZimmOseQWe_zArmzgZwXkN_ebbENyokgdLYDQ7iMA