Finalist for the best baker in the country by the James Beard Foundation in 2020. In 2012 I was the founder of Bellegarde Bakery in New Orleans. In 2021 I was the co-founder, with Natoora, of Alma Mill & Bakery in London.
My passion and expertise has brought me around the world over to teach about baking, milling, and food systems--France, Italy, Israel, the UK, Sweden, Bermuda, and Australia to name a few. Consistently recognized as one of the world's best bakers, my work has been featured in Food & Wine, The Wall Street Journal, Forbes, The Food Network, and British Vogue.
Consulting
Graison Gill consults on any new or current projects which require the expertise of artisan bread baking, stone flour milling, staff training, and commercial bakery logistics. From recipe development to recipe renovation, he can meet you and your project where they are and bring them to where you want them to be.
Speaking
Sign up for my newsletter for upcoming speaking engagements such as this one International Bread Symposium.
Teaching
Graison’s wisdom and wit make him an exceptional teacher and leader in his field. With a history of teaching successful workshops and lectures, he brings a strong foundation to the educational realm of bread baking, milling and more. He has taught and lectured in places as diverse as the Louisiana State Legislature, New York University, the Oklahoma Wheat Commission, and Columbia University. No venue is too small, nor audience too big, for his passion and its message.
Copyright © 2025 Graison Gill - All Rights Reserved.
Powered by GoDaddy
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.