Sep 17, 2015 Newsletter

17 September 2015

“Evil is like the moonlight: a mere reflection of the sun.”

Walt Whitman

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 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. 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 wheels are turning. For a quick video of our new stone mill, arriving in October, please visit this website Bellegarde’s Facebook page. Remember, millwrights and bakers are not cinematographers, so don’t expect Lodz Cinema over here.

Our New Stone Mill: For photos of our new stone mill, arriving in three weeks, please visit this website: http://elmoremtbread.blogspot.com; our friends at Elmore Mountain Bakery in Vermont are building our mill and they documented the process last year. Our mill will be one of the largest in the country and will drastically increase our capacity to process whole grains. We are currently milling Identity Preserved (IP) organic grain from Pomona, California, as well as Louisiana Rice, rye, and organic blue corn. We are securing a few thousand pounds of IP wheat from Kansas; grown from American seed that is more than 150 years old. Please stop by our booth at the farmers market to see photos of the mill, or call the shop with any questions.

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.

Advertisements