9 June 2016 Newsletter

9 June 2016

“All our dreams begin in youth.”

Heinrich Harrer

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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Eat Local Challenge: Bellegarde is hosting an event for the Eat Local Challenge. We will be tasting freshly milled, whole grain breads and flours in the bakery. We will also be discussing the work that we are doing with regional producers, farmers, millers, and breeders to re-establish the regional grain economy. If you have never been to the bakery before, it will be an incredible introduction to our work beyond bread. ELC.

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

Kids growing up…are having a genuinely new human experience: nothing in the past is lost, which means temporal sequence itself—where the newest things are closest and most vivid, while the oldest things dwell in the dark backward and abysm of time—gets lost. Everything exists on one plane, so it is harder than before to know exactly where we stand in time.

Dan Chiasson