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Today we visited Hiscox Farms to trace our bread back to its true beginning… the field. To know the farmer who grows your grain and the miller who turns it into flour is something special. It reminds us that bread is never just bread—it’s people, land, history, and community all working together.

One of the greatest blessings is watching my children grow up understanding that we are part of something bigger than a bakery. They get to see firsthand where food comes from and the relationships that make it possible.

Field to loaf.
Generation to generation.

From a garage to a grain economy — what a ride.
We’re premiering On the Rise with Don Guerra, one of six episodes in the inaugural Codes Series — a short documentary that profiles someone with deep roots in teaching and baking, now reaching beyond to embrace a bigger, community-minded mission to feed, teach, and empower others. It’s a story rooted in inspiration — the people, the land, the ancient grains, and the deep sense of purpose that shaped Don’s mission and vision from the very beginning. Every customer, farmer, miller, and friend who believed in @barriobread over the last 17 years is part of this story. Come celebrate with us!
June 6 | 1PM | RSVP required — link in bio. RESERVE YOUR SEAT ASAP!

#Tucson #BarrioBread

What does a home bakery need? 🥖

In this episode of Breaducation with Don and special guest Jeffof @haydenflourmills , we’re diving into the setup behind becoming a cottage baker - from equipment and space to building a process that actually works from home.

A lot of people assume they need a full commercial kitchen to get started, but for many bakers, it begins with learning how to work with the space and tools they already have.

Whether you’re baking for family, thinking about farmers markets, or dreaming of something bigger, this episode breaks down the reality of starting small and growing intentionally.

Stay tuned as we continue the cottage baking journey throughout this season, and drop any questions you’d like us to cover below 🌾

#BarrioBagelandSlice #Breaducation #DonGuerra #CottageBaker #homebaker

Fermentation is key for gut health and brain function. James Beard Award winner Don Guerra of Barrio Bread uses lactobacillus in sourdough to support your gut biome, fighting brain fog naturally. #GutHealth #Sourdough #Fermentation #BrainHealth #Nutrition #BarrioBread #DonGuerra #JamesBeardAward #HealthyEating #FoodScience

Why are you really baking? 🥖

In this episode of Breaducation with Don and special guest Jeff Zimmerman of Hayden Flour Mills, we’re talking about one of the most important parts of the cottage baking journey: purpose.

Because being a cottage baker is about more than just making bread. It’s showing up consistently, serving your community, building trust, and understanding why you’re doing it in the first place.

Whether your goal is to support your family, connect with your community, or grow something bigger over time, purpose is what keeps you going through the long process.

Stay tuned as we continue this season and break down the journey of becoming a cottage baker - from home kitchens to something more 🌾

#Bread #Sourdough #CottageBaker #Entrepreneur #Baking

Nothing beats a morning at the mill! It’s always a highlight to bump into Farmer Noah while he’s delivering 2000lb totes of Khorasan wheat.
Seeing the entire process come together—from the farm to the flour—is what building a local grain economy is all about. We are incredibly grateful to Hayden Flour Mills for sharing their space with us for our commissary bakery.
Working alongside these stewards of Arizona agriculture ensures that every we serve is rooted in quality, community, and sustainability.

#LocalGrains #ArizonaAgriculture #BarrioBagelAndSlice

Baking bread is both art and science. This Friday, May 8, you’ll have an exciting opportunity to learn all about the science (and magic, let’s be real!) of fermentation directly from Tucson’s bread master himself, Don Guerra of @barriobread!

Don @barriobaker will be giving a talk as part of the annual Pima STEAM Family Night and Research Symposium on May 8 at Northwest Campus, 5-8 p.m.

Free and open to the public, this event celebrates science and art and how it all works together to create amazing phenomena. Like delicious sourdough bread!

Come learn more about fermentation and so many other science subjects with fun hands-on demo tables and activities for the whole family. Students will also be presenting their original research!

Have you had Don’s delicious bread?

#PimaCommunityCollege

#Repost @asubiodesign with @use.repost
・・・
What if brain health starts with food? 🌾🧠

At ASU, experts connected agriculture, food systems and neuroscience— showing how what’s on your plate links back to the field.

From glyphosate research to heritage grains, one message stood out:
food systems shape long-term health.

From the ground to the gut and beyond, it’s all connected.

Read more at biodesign.asu.edu/news

Thinking about starting your home bakery?

Season 5 of Breaducation with Don starts with the cottage baking journey - what you need to know before selling your first loaf 🍞

From low startup costs to understanding your state’s laws, it’s more accessible than most people think. And for many, it’s where the journey begins ✨

Stay tuned as we continue breaking it down in this series 🙌🏼

#Bread #Sourdough #Baking #CottageBaking #Entrepreneur

We are so lucky to be surrounded by incredible humans. Gabby Giffords @gabbygiffords and Senator Mark Kelly @senmarkkelly — thank you for being the kind of people who inspire this whole community just by showing up. So grateful you call Tucson home. #Tucson #BarrioBread

#Repost @insidehook with @use.repost
・・・
There’s a reason Tucson was the first U.S. city named a UNESCO City of Gastronomy: thousands of years of agricultural history, a potent blend of Mexican and Indigenous traditions, all of it shaping how the city eats today.⁠
⁠
From humble food trucks to fine-dining destinations, the culinary scene is endlessly surprising, and constantly evolving for the better.⁠
⁠
Explore all 41 winners of The Journey Awards at the link in bio.@mattkirouacyork⁠
📸 Getty

#Repost @insidehook with @use.repost
・・・
There’s a reason Tucson was the first U.S. city named a UNESCO City of Gastronomy: thousands of years of agricultural history, a potent blend of Mexican and Indigenous traditions, all of it shaping how the city eats today.⁠
⁠
From humble food trucks to fine-dining destinations, the culinary scene is endlessly surprising, and constantly evolving for the better.⁠
⁠
Explore all 41 winners of The Journey Awards at the link in bio.@mattkirouacyork⁠
📸 Getty

#Repost @insidehook with @use.repost
・・・
There’s a reason Tucson was the first U.S. city named a UNESCO City of Gastronomy: thousands of years of agricultural history, a potent blend of Mexican and Indigenous traditions, all of it shaping how the city eats today.⁠
⁠
From humble food trucks to fine-dining destinations, the culinary scene is endlessly surprising, and constantly evolving for the better.⁠
⁠
Explore all 41 winners of The Journey Awards at the link in bio.@mattkirouacyork⁠
📸 Getty

#Repost @insidehook with @use.repost
・・・
There’s a reason Tucson was the first U.S. city named a UNESCO City of Gastronomy: thousands of years of agricultural history, a potent blend of Mexican and Indigenous traditions, all of it shaping how the city eats today.⁠
⁠
From humble food trucks to fine-dining destinations, the culinary scene is endlessly surprising, and constantly evolving for the better.⁠
⁠
Explore all 41 winners of The Journey Awards at the link in bio.@mattkirouacyork⁠
📸 Getty

#Repost @insidehook with @use.repost
・・・
There’s a reason Tucson was the first U.S. city named a UNESCO City of Gastronomy: thousands of years of agricultural history, a potent blend of Mexican and Indigenous traditions, all of it shaping how the city eats today.⁠
⁠
From humble food trucks to fine-dining destinations, the culinary scene is endlessly surprising, and constantly evolving for the better.⁠
⁠
Explore all 41 winners of The Journey Awards at the link in bio.@mattkirouacyork⁠
📸 Getty

#Repost @insidehook with @use.repost
・・・
There’s a reason Tucson was the first U.S. city named a UNESCO City of Gastronomy: thousands of years of agricultural history, a potent blend of Mexican and Indigenous traditions, all of it shaping how the city eats today.⁠
⁠
From humble food trucks to fine-dining destinations, the culinary scene is endlessly surprising, and constantly evolving for the better.⁠
⁠
Explore all 41 winners of The Journey Awards at the link in bio.@mattkirouacyork⁠
📸 Getty

#Repost @insidehook with @use.repost
・・・
There’s a reason Tucson was the first U.S. city named a UNESCO City of Gastronomy: thousands of years of agricultural history, a potent blend of Mexican and Indigenous traditions, all of it shaping how the city eats today.⁠
⁠
From humble food trucks to fine-dining destinations, the culinary scene is endlessly surprising, and constantly evolving for the better.⁠
⁠
Explore all 41 winners of The Journey Awards at the link in bio.@mattkirouacyork⁠
📸 Getty

Honored to be part of this important conversation at Arizona State University alongside such thoughtful leaders working to shape healthier and more resilient food systems.

As the Baker in Residence with the School of Transborder Studies, I continue to learn how bread can serve as a bridge between community, wellness, education, sustainability, and regional identity. These conversations remind me that food is never just food — it is culture, agriculture, science, history, and human connection all at once.

I’m deeply thankful to everyone at ASU and the Biodesign Institute for the opportunity to contribute, learn, and grow through this role. Every experience continues to strengthen the mission behind Barrio Bread — supporting local grain economies, building community through bread, and sharing knowledge so others can rise.

Grateful for the opportunity. The work continues.

#ASU #BakerinResidence Biodesign #BarrioBread #FoodSystems #HeritageGrains