14 June, 2016 Newsletter

14  June 2016

“It is better to die for an idea that will live, than to live for an idea that will die.”

Steve Biko

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.

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Acadian Miche: We are baking our beloved ACADIAN MICHE this week. It will be available only on Saturday at the farmers market or for pick up from the bakery. This bread is made entirely of organic, stone-milled flours that we mill ourselves: Oklahoma grown wheat, South Carolina heirloom rye, yellow corn meal, and brown jasmine rice grown in Louisiana. Email me here to reserve a loaf: $4.50/quarter, $9.00/half, $17/whole.

Eat Local Challenge: We had a very successful event for the Eat Local Challenge this Sunday; about 30 people attended and we discussed bread and flour before touring the bakery. Follow this link for some information about the event:

Retail Bread: Please send me an email at bellegardebakery@gmail.com if you’d be interested in picking up bread from the bakery; we currently bake our country bread Tuesdays, Thursdays, and Saturdays; we’ve also begun to bake a beautiful whole-grain RYE BREAD on Wednesdays. Pick up is available from 7am until 1pm on any of those days. $9/each.

Workshops: BELLEGARDE has two more class dates set for the year. Please visit our website Workshops for the coming schedule and email me as soon as possible to reserve your spot. Classes fill up quickly. The dates are Sunday September 4th from noon to 6pm and November 6th at the same time.

Bakery Open House: Bellegarde is proudly participating in the national BAKERY OPEN HOUSE DAY sponsored by the Bread Bakers Guild. It is free and open to the public; it is a great way to learn about us and about our work, beyond the bread we bake. Please RSVP to this email address here; tour and tasting runs from 1230pm to 2pm on June 25th at our bakery, 3609 Toledano St.

Soul Food

as she drew me to her heart, I drew away from my own. to make room for us. only in time understanding that love is not much about vulnerability, but control. discipline of surrender, the art of embrace. the important thing being that the glass is clean. we have to love what the other hates most, fears most. Pain, too, is relief to know that you’re bleeding.

Anonymous

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