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.
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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.
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Graison Gill wakes up at 2am on Saturday morning to bake your bread. The farmers market doesn’t open for another six hours, but what’s about to happen takes good time. The process is a little bit magic, a little bit meditation and a little bit métier.
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Bellegarde is a commercial bakery. We do not sell to the public from our shop; instead, we deliver to markets, cafes and restaurants.
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In home kitchens and backyard ovens around the country, small-scale bakers are fermenting a revolution—and the artisanal offerings go far beyond baguettes.
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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.
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