Graison Gill is a baker, miller, writer, and educator. In 2012 he founded
Bellegarde Bakery in New Orleans and in 2021
Alma Mill & Bakery in London. Consistently recognized as a leader in his field, in 2020 he was a finalist as the best baker in the country by the
James Beard Foundation.
Graison's passion and expertise has brought him around the United
States and around the world to teach about baking, milling, and
foodways—France, Japan, the Middle East, Canada, Australia, Italy,
Bermuda, and Poland to name a few. His work has been featured on the
cover of Food & Wine, as well as in The Wall Street Journal, Forbes, The Food Network, British Vogue, The Southern Foodways Alliance, Edible Magazine, and Saveur. He was named a “New Orleans
40 Under 40” and
A-Lister for contributions to the city’s culture and foodways, as well as one of the best bakers in the country by Bake Magazine.
He has lectured in diverse settings, including State Legislatures,
private companies, and educational institutions such as New York
University and Columbia University. In 2017 he wrote Resolution 113,
advocating for the promotion of organic produce within Louisiana—it
passed the Louisiana House by a vote of 92-0 (despite Monsanto’s
attempts to defeat it).
Graison
is also a writer who is currently pursuing his M.F.A. in Creative
Nonfiction from the University of Iowa. His essays have been published
in Agni (nominated for a Pushcart Prize) and The Missouri Review. His Substack
Bread Crumbs has over 4,500 subscribers across 65 countries.
