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Bakery & Restaurant
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Sourdough bakery rooted in Sonoran Desert heritage grains and a community-supported model.
Barrio Bread is a community-supported bakery founded by James Beard Award-winning baker Don Guerra. Guerra started the bakery in his Tucson garage in 2009, selling naturally fermented loaves from his car at a local elementary school and farmers market. The Tucson storefront now draws lines out the door. Each loaf is made with freshly milled grain and slow fermentation, ranging from an airy white baguette to a dense 100% whole grain round. The signature Heritage loaf features a stenciled Saguaro cactus and is baked with a proprietary blend of locally grown, heirloom flours. Barrio Bread also offers bagels, flour, and grains for purchase, and classes through its bread education program. Learn more on their About Page.
Barrio Bread bakes exclusively with grains grown in the Sonoran Desert, using a naturally leavened (sourdough) method and slow fermentation for every loaf. From the beginning, founder Don Guerra worked to revive heritage and heirloom grain varieties of the Southwest that had fallen out of commercial use, sourcing seeds and persuading local farmers to grow drought-tolerant, low-water-use grain varieties suited to the desert. The bakery describes its role as building a resilient regional grain chain, connecting farmers, millers, wholesale buyers, and consumers. It states that using local organic grains supports bio-diverse agriculture. Barrio Bread considers itself a nexus of interdependent people and businesses rather than a standalone entity, and positions this community-supported approach as a replicable model for other bakers.
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Last edited: 3 hours ago