This Tucson baker wants others to follow the grain — to its Indigenous and Latino roots

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Barrio bread

Don Guerra bakes in Barrio Bread in Tucson

“Local” has long been a buzzword in the food world – ingredients sourced from the region, from local farms that contribute to the local economy.

But Don Guerra takes the concept to a whole new level.

Guerra is the owner and baker of Barrio Bread in Tucson, and he has become a leader in what is known as the Local Grain Movement – making bread using traditional grains that have their roots in the southwest and go back to the Spanish missionaries when they first came up Times came to this part of the world.

He’s done it for most of his career, but he’s now receiving national attention – including a recent profile in the New York Times.

The show spoke to him to learn more about his craft and the ancient grains he is reviving.

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