Connect With ME

Gossip in the Grain is Graison's Gill bakery consulting firm that brings his decades of expertise and modern thinking to an old world industry. I have the ability to guide and help you set up a bakery program of the highest quality or refine the one you already have. No project or bakery is too big or too small.

I perform on-site & remote consulting, recipe development & troubleshooting, and equipment sourcing. I understand that running a bakery is no easy task, but I have the skills, reputation, and experience to take your bakery to the next level--no matter where that will be.

What better way to make sure you create the highest quality baking program possible than to have me on site? I will be there for bakery setup, product testing, troubleshooting, training, and support. 

Need my help but can't schedule a visit? I offer remote digital consulting to help with any concerns you may have. Want to discuss your formulas or why your bread is coming out a certain way? I am more than happy to consult over phone, video, or email. 

Do you want to source grain to mill in-house? Are you unsure which stone mill to purchase? Want to add whole grain into your breads, pastry, or fresh pasta? I've been stone milling and sourcing grains for sixteen years--within the US and abroad. I can help with you milling questions, no matter their size or uniqueness. 

Recipes can be a very difficult thing to get exactly right. Let me help you fine tune your recipes or create new ones to meet your desired specifications or production schedule. Loaves don’t have the large volume or open crumb? Want your croissants to be more open with a honeycomb structure? I can help pinpoint what causes many common and uncommon baking issues and give you the tools needed to solve them. 

Choosing the right equipment is one of the essential steps in creating a successful bakery. You need to make sure you get equipment with the right capacity, the right features, and the right dimensions for your space. I can help you pick out everything from the ovens and mixers to the bannetons and scrapers. My equipment partners are the best in the business and our customers have all been satisfied.

Starting a bakery can be one of the most rewarding things out there. But getting up and running can be more stressful and challenging than imagined. I have experience in building business plans, operating projections, and startup preparations; in addition to running my own successful bakery for twelve years.