The addition of Turkish apricots and sun-dried cranberries brings this Pan Levain bread to another dimension. It is a perfect snack that can be enjoyed anytime of the day. Add your favorite toppings on it or eat it alone, either way it’s another delicious naturally leavened bread.
Ingredients: Hayden Flour Mills Barrio Blend, White Sonoran Wheat flour, water, Sun-dried cranberries, Turkish Apricots, sourdough culture, Sonoran Sea Salt
A crisp crust and a light open, irregular crumb due to a levain and baker’s yeast combination. Great for sandwiches, bruschetta, and brie, of course!
Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, sourdough culture, Sonoran Sea Salt
This is a naturally leavened bread made with local Harvest Mesquite flour and Hard Red Spring wheat. Mesquite lends a spice-like flavor to the bread and the addition of pumpkin seeds make for a flavorful unique tasting loaf. Made only on Saturdays.
Ingredients: Hayden Mills Barrio Blend Flour, BKW Hard Red Wheat, water, sourdough culture, Mission Garden mesquite flour, Pumpkin Seeds, Sonoran Sea Salt
A traditional Guadalajara style crusty bread made with beer malt and lemon. Tasty when eaten fresh and available when we open in the morning.
Ingredients: Hayden Flour Mills Barrio Blend flour, water, sourdough culture, Sonoran Sea Salt, baker's yeast
A decorative flat bread is leavened with a combination of wild yeast (levain) and baker's yeast. Bold flavors of sharp cheddar and spicy chiltepin peppers make this bread a treat for those with a more adventurous palate. Irresistible and addictive!
Ingredients: Hayden Flour Mills Barrio Blend, White Sonoran Wheat flour, water, sourdough culture, sharp cheddar cheese, Sonoran Chiltepin peppers, Sonoran Sea Salt
A naturally leavened whole wheat dough loaded with both Thompson and golden raisins and just the right amount of cinnamon.
Ingredients: Hayden Mills Barrio Blend Flour, BKW Hard Red Wheat, water, Golden and Thompson raisins, sourdough culture, Sonoran Sea Salt
A tradition pan shaped whole wheat loaf encrusted in sunflower and sesame seeds. It’ has a balance of lightness and sturdiness, light acidity and delicious seedy nutty flavor. A perfect choice for a sandwich or morning toast.
Ingredients: Hayden Mills Barrio Blend Flour, BKW Hard Red Wheat, water, sourdough culture, sesame, sunflower seeds, Sonoran Sea Salt, baker's yeast
Sun-dried cranberries and walnut halves folded into a Pain au levain dough. An exceptional breakfast bread!
Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, Sun-dried cranberries, walnuts, sourdough culture, Sonoran Sea Salt
A larger take on the Birote, this bread was originally designed specifically for the popular Cuban style sandwich. Available plain or covered in either sesame or multi seeds this roll is versatile and great for sandwiches, dipping in oils or sauces, meat/cheese boards, molletes or really anything!
Ingredients: Hayden Flour Mills Barrio Blend flour, water, sourdough culture, Sonoran Sea Salt, baker's yeast
Similar to the Birote, this half size baguette is leavened with a combination of baker’s yeast and wild yeast (levain). It contains malted barley and lemon juice creating a beautiful caramelized crust and slight shift in flavor due to the shape. Available right when the bakery opens for the day!
Ingredients: Hayden Flour Mills Barrio Blend flour, water, sourdough culture, Sonoran Sea Salt, baker's yeast
The addition of local dates and walnuts brings this Sonoran Sourdough bread to another dimension. It is a perfect snack that can be enjoyed anytime of the day. Add your favorite toppings on it or eat it alone, either way it’s another delicious naturally leavened bread. *seasonal
Ingredients: Hayden Flour Mills Barrio Blend, White Sonoran Wheat flour, Hadrawi/Hayani local harvest Tucson dates, water, sourdough culture, Sonoran Sea Salt
Long fermentation bread built with two locally grown organic durum flour and hard red spring wheat from BKW Farms. Golden brown colors, light texture with a natural nutty flavor. Great to enjoy with pasta and a glass of red wine.
Ingredients: Hayden Mills Barrio Blend Flour, BKW Durum flour, water, sourdough culture, Sonoran Sea Salt
Nature’s first and oldest wheat that has been made into a naturally leavened artisan loaf. This specialty organic whole grain bread contains 100% Einkorn flour. This grain contains high levels of protein, B vitamin levels and fatty acids. This is of the most digestible breads for those with gluten sensitivity.
Ingredients: Hayden Mills Einkorn flour, water, sourdough culture, Sonoran Sea Salt
This bread has a subtle caraway flavor and pairs well with a strong cheese and cured meats.
Ingredients: Hayden Flour Mills Gazelle Rye flour, water, rye sourdough culture, Sonoran Sea Salt
A light Italian dough leavened with baker’s yeast and a wild yeast culture, this flat bread is brushed with olive oil and Italian herbs. Focaccia makes a fantastic sandwich base or slice to enjoy with salad or soup.
Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, sourdough culture, olive oil, Italian herbs, Sonoran Sea Salt
A traditional shaped loaf pan bread inspired by Eastern European style. This loaf is built with a whole wheat blend of flours, a porridge of Arizona oats/sunflower seeds and encrusted with rolled oats. A perfect toast spread for avocado, butter and jam or the perfect choice for a PBJ.
Ingredients: Hayden Flour Mills Barrio Blend, Queen Creek Hard Red Wheat, Arizona Oats, water, sunflower seeds, water, sourdough culture, Sonoran Sea Salt
This Barrio Bread signature loaf is created with a blend of locally grown, heritage flours. This special bread is widely recognized by the saguaro stencil and will beautifully enhance your table.
Ingredients: Hayden Mills Barrio Blend Flour, BKW Hard Red Wheat, water, sourdough culture, Sonoran Sea Salt
Jalapeño Cheddar is leavened with a combination of wild yeast (levain) and baker's yeast. Bold flavors of sharp cheddar and spicy jalapeños make this bread a treat for those with a more adventurous palate. Irresistible when served warm!
Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, pickled jalapeños, sharp cheddar, sourdough culture, baker's yeast and Sonoran Sea Salt
This bread is made from an ancient grain that is now grown locally. The Khorasan we use is an organic drought tolerant, heritage grain with a nutty flavor and excellent nutritional properties.
Ingredients: Hayden Mills Barrio Blend Flour, Khorasan flour, water, sourdough culture, Sonoran Sea Salt
100% naturally leavened whole grain bread showcasing three organic local BKW Farms Flours. Sixty percent hard red spring, 30% Khorasan, and 10% White Sonoran Wheat. A bright acidity and slightly tighter crumb due to its whole grain make-up. A true taste of the farm!
Ingredients: BKW Hard Red Wheat flour, Khorasan flour, Spelt flour, water, sourdough culture, Sonoran Sea Salt
This rye is prepared using a wild yeast culture combined with wheat and rye flours for a robust color. Sunflower kernels deepen the nutty flavor. A long ferment brings out a sublime aroma and flavor.
Ingredients: Hayden Flour Mills Gazelle Rye flour, Hayden Flour Mills Barrio Blend, water, sourdough culture, sunflower seeds, caraway seed, Sonoran Sea Salt
Olive Fougasse is a decorative flat bread leavened with a combination of baker’s yeast and wild yeast (levain). Loaded with rich Greek olives, the shape distinguishes it from the Wednesday loaf by providing a plentiful surface for crust.
Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, Kalamata olives, sourdough culture, Sonoran Sea Salt
Naturally leavened and created with unbleached flours and stone ground wheat, the Pain Au Levain boasts a crumb (interior) with complex structure and an incredibly crispy crust. A true standard of artisan baker's!
Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, sourdough culture, Sonoran Sea Salt
A crisp crusted bread shaped into a wheat stalk. Just like the baguette, it is leavened with a wild yeast (levain) and baker’s yeast combination. Kids especially love this bread!
Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, sourdough culture, Sonoran Sea Salt
Pan de Kino is leavened with a wild yeast culture and is focused on Southern Arizona’s Heritage Wheat, White Sonora. This ancient wheat was brought to the Sonoran Desert by Spanish Missionary Padre Eusebio Francisco Kino in the late 1600’s and adapted well to this region. This ancient grain is one of many that is now being locally grown and milled for Barrio Bread by BKW Farms in Marana.
Ingredients: Hayden Mills Barrio Blend Flour, BKW Sonoran wheat flour, water, sourdough culture, Sonoran Sea Salt
Created with a mixed-leaven dough, this loaf is minimally handled to produce a rustic exterior and an open, honeycomb structured interior. The Pan Rustico is perfect for picnics, charcuterie boards and the makes a terrific grilled cheese sandwich!
Ingredients: Hayden Flour Mills Barrio Blend, Arizona Vitrea Wheat flour, water, sourdough culture, Sonoran Sea Salt
The Polish emmer & rye is a nod to my recent trip to Poland. This bread features the ancient Emmer Wheat and whole grain rye flour. The interior is dense, and filled with pumpkin, sesame and sunflower seeds. This rye sourdough is best served thinly sliced.
Ingredients: Hayden Mills Ancient Grain Emmer Flour, Hayden Flour Mills Gazelle Rye, water, sourdough culture, Sonoran Sea Salt (Seeded or Raisin Caraway varieties)
Created with a Sonoran sourdough base and loaded with ripe, rich Queen Creek Kalamata olives and Arizona corn polenta. This crispy crust, tender crumb loaf will add a Mediterranean flavor to any dinner. Wow!
Ingredients: Hayden Flour Mills Barrio Blend, Queen Creek Kalamata Olive, Arizona corn polenta, water, sourdough culture, Sonoran Sea Salt
Heritage Grain Red Fife flour with the generous addition of sunflower and pumpkin seeds is a loaf reminiscent of German bakery bread. Sturdy in structure, highly nutritious and high protein.
Ingredients: Hayden Mills Heritage Grain Red Fife wheat flour, water, sourdough culture, sunflower and pumpkin seeds, Sonoran Sea Salt
This whole grain bread is prepared with a soaker of organic 9-grain coarse cereal mix. Naturally leavened and full of nutrients, the 9 Grain is delicious and wholesome.
Ingredients: Hayden Mills Barrio Blend Flour, BKW Hard Red Wheat, water, cracked grain cereal mix, sunflower seeds, sourdough culture, Sonoran Sea Salt
Created with a pain au levain base and loaded with ripe, rich Kalamata olives, this light, crispy loaf will add a Mediterranean flavor to any dinner. Wow!
Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, Kalamata olives, sourdough culture, Sonoran Sea Salt
A crisp crust and a light open, irregular crumb due to a levain and baker’s yeast combination. Great for sandwiches, bruschetta, and brie, of course!
Ingredients: Hayden Flour Mills Barrio Blend, Arizona Vitrea Wheat flour, water, sourdough culture, Sonoran Sea Salt
A crisp crusted bread shaped into a wheat stalk. Just like the baguette, it is leavened with a wild yeast (levain) and baker’s yeast combination. Kids especially love this bread!
Ingredients: Hayden Flour Mills Barrio Blend, White Sonoran Wheat flour, water, sourdough culture, Sonoran Sea Salt
A crisp crust and a light open, irregular crumb due to a levain and baker’s yeast combination. Great for sandwiches, bruschetta, and brie, of course!
Ingredients: Hayden Flour Mills Barrio Blend, Arizona Vitrea Wheat flour, water, sourdough culture, Sonoran Sea Salt
Created with a naturally leavened wheat dough encrusted with sunflower, poppy, flax and sesame seeds, the Super Seed Whole Wheat is a fantastic loaf for morning toast or a base for your favorite sandwich.
Ingredients: Hayden Mills Barrio Blend Flour, BKW Hard Red Wheat, water, sourdough culture, sesame, poppy, sunflower seeds, Sonoran Sea Salt
Hayden Millls Purple Tibetan Barley Flour is antioxidant-rich and offers a deep, earthy flavor to this whole wheat sourdough leavened loaf. With notes of the sweet aroma of barley balanced with mild notes of sourdough acidity, its distinctive purple color is visually striking and of course delicious!
Ingredients: Hayden Flour Mills Barrio Blend, Tibetan Purple barely flour, water, sourdough culture, Sonoran Sea Salt
Spelt is an ancient wheat varietal recognized for its many health benefits, being high in fiber, highly nutritious and highly digestible. It has a sweet and nutty flavor similar to whole wheat. This naturally leavened bread contains 70% organic spelt and 30% sifted organic wheat flour.
Ingredients: Whole grain Spelt flour, water, sourdough culture, Sonoran Sea Salt
A delicious version of the Barrio Bread signature loaf (Pain au Levain) rolled in sesame seeds. When toasted the aroma of the sesame seed oils will keep you coming back for more!
Ingredients: Hayden Mills Barrio Blend Flour, BKW Hard Red Wheat, water, sourdough culture, sesame seeds, Sonoran Sea Salt
A naturally leavened wheat bread loaded with walnut halves, the Whole Wheat Walnut has a thick, crispy crust and soft, nutty interior. A cool, long fermentation brings out the natural grain flavors. Pair this loaf with any cheese and your favorite beverage.
Ingredients: Hayden Mills Barrio Blend Flour, BKW Hard Red Wheat, water, Walnuts, sourdough culture, Sonoran Sea Salt
