There are a few grocery store items that are quite essential in times like these. One of those is bread. If you’re like me, then you know bread at your local grocery store has probably been wiped out pretty hard in the past week.
With that being said, maybe it’s time to support local in terms of your bread supply. One such place that is still going strong and needs your help is Bellegarde Bakery.
The uptown bakery is offering curbside pickup every Thursday from 12 – 2 pm, but orders need to be placed by Wednesday morning at 8 am! (place your orders HERE.) Selections for Thursday pick up include baguette, ciabatta, fig & pecan Couronne, PLUS flour, pasta, and merch!
Along with their new curbside options, Bellegarde has released information on their online store, as well as some of their product available via Rouses on Baronne.
Here’s what Bellegarde is offering for now:
- CURBSIDE Pick-Up will now take place every THURSDAY 12 pm – 2 pm starting this Thursday, 3/26! This week’s menu: baguette, ciabatta, fig & pecan Couronne, PLUS flour, pasta, and merch! Pre-orders MUST be placed online by Wednesday morning at 8 AM. www.bellegardebakery.com/shop.
- Our ONLINE STORE will remain open for local/national shipments selling flour, pasta, merchandise and more and will ship once per week on Wednesdays.
- Saba pita made with Bellegarde flour is available now at Rouses on Baronne St 7 days a week from 11 am to 7 pm!
“We cannot thank everyone enough for the support we’ve received during the last few weeks. Yesterday’s #Curbside pick-up was wonderful, and we’re excited to bake as much as we can for everyone during this crazy time.” – Bellegarde Bakery
Continue to check updates on Bellegarde’s Facebook and Instagram to stay tuned for more info!
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Our Fig and Pecan Couronne is available for pre-order for Thursday's surbside pick-up (orders must be placed at 8 am WED). It's made with roasted pecans, grown by Louisiana's only organic pecan farm, from Breaux Bridge. And with macerated Black Mission figs, which we soak in red French wine and cinnamon+cloves for a week before puréeing. It's delicious for cheese boards and with cured meats!