17 Dec, 2015 Newsletter

17 December 2015

Our emails, once a week, will keep New Orleanians informed about the State of Grain in our city and our region. As you know, 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. Each nerve pinch 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.

Our New Stone Mill: Our mill is officially in New Orleans. Please visit our website to see pictures: https://bellegardebakery.wordpress.com/the-mill/ There is a short essay about our mill, and its importance to us. A tremendous amount of gratitude, awe, and respect go out to Andrew Wren of Elmore Mountain Bread in Vermont who built the mill from scratch. Andrew is a fish out of water in these times; no words or gestures can explain our thanks.

New Grain: Here is some info on wheat that we’re milling, exclusively with our Kansas White Wheat, to provide for ourselves (and area restaurant’s including Kenton’s, Emeril’s, Mosquito Supper Club, and Willa Jean) in the bakery. Encourage your local restaurant and café to begin using freshly stone-milled whole grain flours! The more you know, the more you mill.

baking date: fall and winter 2015
variety: white wheat
origin: sharon springs, kansas
type: modern, circa 1990s
harvest: august 2012
distance from BELLEGARDE:  1146 miles
growing conditions: rich, loamy soil. irrigated.
flavors: milky, nutty, mild earthiness.
texture: silky, fatty, moist.
identity preserved: yes, single farmer, single origin. not blended or mixed.
milling quality: high moisture, starch, and oil content, plump berry size.
aromas: creamy, pronounced sweetness, gentle grassiness.

Blog Posts: I currently post a blog essay once a month; if you or anyone you know may be interested in learning more about our process and our projects, please stay aspired. Our newest blog is available now: https://bellegardebakery.wordpress.com/2015/12/17/dispatch/

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