13 July, 2016 Newsletter

13 July 2016

“Before being fully able to take the path of bread and passion, I needed three years to surmount various obstacles as well as a hernia. I didn’t ask myself whether I was going to make a living from it. What I wanted, and still want, is to give happiness to people by offering something made with my own hands, by putting my heart, soul and head into it.”

Christophe Vasseur, Baker: Paris. Du Pain et des Idees

Our emails, once a week, will keep New Orleanians informed about the State of Grain in our city and our region. Bellegarde is the only bakery in between Asheville and Arizona that stone-mills its own flour. We strive to source organic grains that we mill fresh and bake into healthy and delicious whole grain breads. We are convinced that the health issues which plague our city—obesity, violence, mis-education, ecological and cultural erosion—are bound to the lack of fresh food. Food access is a systemic Policy issue: everyday that we bake whole grain bread with freshly milled flour, we tweak one more nerve in the System. And each nerve pinched is our desire to re-establish our region as a self-efficient food economy and re-create the cuisine of New Orleans with fresh ingredients…a revolutionary Gordian knot.

We all speak the language of food and we all seek the pleasure of flavor. What more perfect medium to communicate change than with bread? Pandering to demand in a regional food system is not as important as nurturing supply: quality will dictate quantity. Help us democratize that staff of life. Splinter by splinter by splinter. Time will always teach that the easy way becomes the hard way.

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New Blog: “A mentor’s role is to disrupt fear, never to displace it. Without that blood of doubt, wed lack the oxygen of substance.” A new blog is up, about my friend and mentor Sebastien Boudet. Please click this link to read more: Blog

Modern Farmer: Incredible article about gluten, wheat, celiacs, and farming to be found here: Modern Wheat. BELLEGARDE bakes our bread and mill our flour, and will continue to, in support of everything this article claims is the right way: organic, small-scale producers, sourdough processing, no chemicals. Local, regional.

Louisiana Wheat: We are excited to announce that there was, first ever to my knowledge, an organic crop of wheat harvested in Louisiana last month. Bellegarde is working closely with the farmer to continue this important conversation and explore it for the future. It is a very gentle, supple, and silky wheat—mildly sweet and creamy—that does not produce wonderful bread on its own, but is wonderful in a blend with stronger flours. Regardless, we are thrilled to finally have found a farmer willing to learn and to listen, and to do something different. That’s all it takes…the desire to listen more than we talk. Emily and I, along with baker Sean, are traveling to the farm Wednesday July 13th. Think of the scene when Chevy Chase is trying to exit the roundabout of the Arc de Triomphe in National Lampoon’s. News and police reports to follow.

BUY DIRECTLY FROM THE BAKERY: Send me an email at bellegardebakery@gmail.com if to buy bread directly from the bakery.

We are selling our COUNTRY BREAD on Tuesdays, Thursdays, and Saturdays.
We are selling our COUNTRY RYE on Wednesdays.
We are selling our whole grain, organic polenta, corn grits, and wheat flours—stone milled fresh, in 2lbs or 20lbs bags.

Pickup directly from the bakery a 7am until 1pm.

Workshops: Bellegarde has one more class dates set for the year. Please visit our website Workshops for the coming schedule and email me to reserve your spot. Our September class is full. Our November 6th class, from noon to 6pm, still has four spots open.

Soul Food

We make art to let our souls know that we are listening.

Brochure, St Joseph’s Abbey