Don Guerra, Community Supported Baker

Don Guerra, a 2020 James Beard Award Semifinalist for Outstanding Baker, discusses his fascinating life and journey from the small bakery he started in his garage, to the nationally... See More

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Don Guerra, Community Supported Baker Don Guerra, Community Supported Baker

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Don Guerra, a 2020 James Beard Award Semifinalist for Outstanding Baker, discusses his fascinating life and journey from the small bakery he started in his garage, to the nationally acclaimed Barrio Bread Bakery, located in Tucson Arizona. Sharing his insight as an educator and instructor, Don discusses the importance of utilizing locally grown organic grains and using slow, natural fermentation in creating his signature breads. With a love and commitment to community, Don works closely with local heritage farmers in choosing the right varietal traits for growing Organic Grains. His passion for producing artisan breads with amazing textures, crusts and flavors led him to be named one of the Top Ten Bakers in America by Dessert Professional Magazine.

Don Guerra, a 2020 James Beard Award Semifinalist for Outstanding Baker, discusses his fascinating life and journey from the small bakery he started in his garage, to the nationally acclaimed Barrio Bread Bakery, located in Tucson Arizona. Sharing his insight as an educator and instructor, Don discusses the importance of utilizing locally grown organic grains and using slow, natural fermentation in creating his signature breads. With a love and commitment to community, Don works closely with local heritage farmers in choosing the right varietal traits for growing Organic Grains. His passion for producing artisan breads with amazing textures, crusts and flavors led him to be named one of the Top Ten Bakers in America by Dessert Professional Magazine.

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Patrick Honeywell

Patrick Honeywell has over 20 years of experience in the Food and Pastry Industry. Formerly served as Pastry Chef for Westin Hotels and Resorts where he assisted in new hotel openings and creating pastries and providing recipes for the cookbook, “Food and Wine the Westin Way.”

As Corporate Chef for Le Chef Wholesale, Patrick heads up the R&D and new product development departments, provides company product training, sales and marketing classes and seminars.

Patrick works closely with food industry experts- Las Vegas Casino Pastry Chefs, Hotel Chefs, European and American Consulting Chefs, Master Artisan bakers. Working together, sharing each others passion ideveloping new products and menus.