Barrio Bread

Review by: Michael Stern

If bread is the staff of life, Barrio Bread is life at its finest. Baker Don Guerra’s hand-crafted loaves, made from locally grown heritage grains in varieties that range from crisp-crusted baguettes to apricot-cranberry pain levains, are nothing short of magnificent. The overused culinary adjective ‘artisan’ really does apply.

Barrio Bread’s variety is dizzying. Focaccias, jalapeno-cheddar loaves, European ryes, and super-seed whole wheat all share a hearty, chewy interior and serious crust. The ryes are especially intriguing with deep, labyrinthine flavor that would be great with any sorts of meat or cheese and is satisfying with no complement whatever.

It’s a tiny shop and the ovens are right up front, which means that simply standing here and inhaling is an olfactory joy. Inconspicuous and tucked away as it is in the Broadway Village shopping center, Barrio Bread nonetheless has been discovered by savvy Tucsonians, meaning that you will wait in line when you arrive. There are two good reasons to come early: first, the loaf you want won’t be sold out; second, the breads you buy likely still will be oven-warm.

What To Eat

Baguette

DISH
Polish Emmer & Rye

DISH
Olive Fougasse

DISH
Cranberry Walnut Loaf

DISH

Barrio Bread Recipes

Discuss

What do you think of Barrio Bread?

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