ABOUT US

The right help is the most important part of starting a baking program. We're the right help.

Crust & Crumb Consulting is a team of three talented bakers: Graison, Kai Rilliet, and Sabeth Burad. They all have years of experience and have honed their skills at bakeries in New Orleans, San Francisco, and Europe. In 2020, Graison Gill was a finalist for Best Baker in Country by the James Beard Foundation and while at Jane the Bakery in San Francisco, in 2017, Kai Rilliet won the prestigious title of Best Baguette in the Bay and in 2018, Sabeth Burad won the titles of Best Traditional Croissant and Best Chocolate Croissant by French Morning.

 
 

Graison Gill

Graison Gill is a baker, miller, and educator. In 2012 he founded Bellegarde Bakery in New Orleans. 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 country and around the world to teach about baking, milling, and foodways across France, Israel, Brazil, Italy, the UK, Sweden, and Australia to name a few. His work has been featured on the cover of Food & Wine, The Wall Street Journal, Forbes, The Food Network, and British Vogue.

@graisongill

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Kai Rilliet

Kai Rilliet started out as a self taught bread baker in Honolulu, HI. He saw the need for local, freshly baked bread and took it upon himself to learn. He and Sabeth Burad founded View Street Bread in Honolulu then worked as bread lead for Jane the Bakery in San Francisco. Rilliet specializes in sourdough breads, baguettes, and bakery organization.

@kaisiphone

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Sabeth Burad

Sabeth Burad is originally from Campeche, Mexico, she attended culinary school in San Sebastian, Spain. Viennoiserie and baking always piqued her interest, so she set out to perfect the craft. Her fine dining experiences in Spain and Mexico, along with her bakery knowledge from Hawaii and San Francisco have given her a very unique pallet and skillset. Burad specializes in laminated doughs, cakes, pan dulces, and plated desserts.

@sabethburad