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.
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!
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.
A traditional Guadalajara style crusty bread made with beer malt and lemon. Tasty when eaten fresh and available when we open in the morning.
A naturally leavened whole wheat dough loaded with both Thompson and golden raisins and just the right amount of cinnamon.
Sun-dried cranberries and walnut halves folded into a Pain au levain dough. An exceptional breakfast bread!
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!
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!
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.
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.
This bread has a subtle caraway flavor and pairs well with a strong cheese and cured meats.
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.
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.
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!
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.
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!
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.
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.
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 bakers!
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!
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.
Created with mixed-leaven dough, this loaf is minimally handled to produce a rustic exterior and an open crumb. The Pan Rustico is perfect for picnics with cheese and tapenade.
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.
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.
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!
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.
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.
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!
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.
