Arizona’s grain story isn’t just history—it’s being baked fresh each morning. Barrio Bread, led by James Beard Award-winning baker Don Guerra, proves that flavor, community, and ecology can rise together. From Tucson to Phoenix, the bakery’s desert-adapted grains and slow fermentation methods are reviving a regional grain chain. If you’re curious how bread can taste like a place—and why that matters—this is your roadmap.
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