Since Don Guerra started offering Barrio Bread in 2009, he has been selling his artisan breads at a select few locations, including schools, a single farmers market, and the Tucson CSA.
The bakery’s cult following snatches up the limited quantities by the armful, making it an elusive and sought-after treat around town. Though none of the varieties disappoint, stand-out flavors include Jalapeno and Sharp Cheddar, Apricot Cranberry Levain and Kalamata Olive.
Yesterday, The Coronet owner Sally Kane announced that Barrio Bread’s rustic french loaf will now be served at the restaurant’s Fourth Avenue location. Barrio Bread describes the french loaf as “a simple French bread made with unbleached flour, stone-ground whole wheat flour, levain (sourdough cultures) and bakers yeast.”
“Being able to use Barrio Bread as the building block to The Coronets tartines is the most exciting thing to have happened since we’ve opened,” said Kane. “We always want to bring the best ingredients available to the table.”
Needless to say, everyone wins.