Finalist for the best baker in the country by the James Beard Foundation. Founder of Bellegarde Bakery in New Orleans. Co-founder, with Natoora, of Alma Mill & Bakery in London. Co-founder of Chisholm Trail Milling in Oklahoma. Graison's passion and expertise has brought him around the world over to teach about baking, milling, and foodways--France, Italy, Israel, the UK, Sweden, and Australia to name a few. His work has been featured in Food & Wine, The Wall Street Journal, Forbes, The Food Network, and British Vogue.
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.
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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.