Oct 22, 2015 Newsletter

22 October 2015

“Artificial manures [conventional agriculture] lead inevitably to artificial nutrition, artificial food, artificial animals and finally to artificial men and women.”

William Albrecht

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 transit from Vermont. Please visit our website to see some pictures: https://bellegardebakery.wordpress.com/the-mill/ Don’t forget that we plan to have an open house with drink and pizza when the mill lands. Please stay tuned for details.

Radio: Graison is doing a small bit on WGSO this afternoon, on the Tim McNally show. About bread and bakeries in New Orleans.

New Grains: We are currently sourcing some incredible grains in the bakery. All of these grains are Identity Preserved (IP). IP is term which denotes that an agricultural product has retained its integrity from sowing to harvesting. Instead of milk from four corners of the country coming to Brown’s “dairy” in Central City, to be pasteurized and homogenized, IP products are vertically integrated: the producer and the consumer are the only participants in its creation and consumption. We are receiving 8000# of white wheat from Kansas next week; white wheat has traditionally held a smaller stage than typical red wheat. But it possesses all the health benefits and baking qualities of red wheat, minus the tannic (bitter) flavor. It has gained popularity in the past two decades because people eat with their eyes; someone, supposedly, would be more apt to eat whole grain products if the color approximated white flour. Our white wheat is grown 1,100 miles from our bakery from farmers marketing directly; no middlemen, managers, or distributors. Kicking rungs out of the unnecessary supply chain and re-establishing the integrity of flavor. It will go into every loaf of our bread, along with our organic IP wheat from Pomona, CA: the Joaquin de Oro.

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 at: https://bellegardebakery.wordpress.com/blog/. Food is about sharing; but being holed away in Broadmoor at 5am doesn’t always allow us to share everything we’d like to about our craft, our passion, and our bread. So we found a nice closet for it on the Internet.