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 MoreGraison 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 MoreBellegarde 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.
Read MoreStarChefs 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.
Read MoreGraison 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.
Read MoreBellegarde is a commercial bakery. We do not sell to the public from our shop; instead, we deliver to markets, cafes and restaurants.
Read MoreIn home kitchens and backyard ovens around the country, small-scale bakers are fermenting a revolution—and the artisanal offerings go far beyond baguettes.
Read MoreThe 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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