Our bread is different

We bake with flour that has been freshly milled from organic grains of the Southwest, many of them “lost” heirloom grains cultivated by our partner farms. We use a natural sourdough culture that creates a complex structure and rich flavor. We add Sonoran sea salt.

During the fermentation process, enzymes predigest starches, proteins, and sugars in the grain for a lower carbohydrate bread that retains the grain’s vitamin and mineral content. Acetic acid produced during the process is a natural preservative enabling you to store your bread longer than regular bread.

Our breads are made with simple ingredients and time-honored techniques. Without artificial preservatives or additives, they are nutritionally dense and easily digestible, bringing bread back to healthy. Each day, we offer our classic breads and a rotating selection of specialty breads.

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Daily Breads

Barrio Baguette

A traditional artisan white baguette with a crisp crust and a light open crumb.

Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, sourdough culture, Sonoran Sea Salt

Birote

A traditional Guadalajara style crusty roll made with beer malt and lemon.

Ingredients: Hayden Flour Mills Barrio Blend flour, water, sourdough culture, Sonoran Sea Salt, baker’s yeast

Cinnamon Raisin

A whole wheat loaf made with Thompson and golden raisins, and aromatic cinnamon, but no sugar.

Ingredients: Hayden Mills Barrio Blend Flour, BKW Hard Red Wheat, water, Golden and Thompson raisins, sourdough culture, Sonoran Sea Salt

Desert Durum

This long fermentation bread brings together two locally grown organic flours. Durum and hard red spring wheat from BKW farms come together to create a golden brown loaf with a light texture and a natural nutty flavor.

Ingredients: Hayden Mills Barrio Blend Flour, BKW Durum flour, water, sourdough culture, Sonoran Sea Salt

Einkorn Miche

An ancient grain, Einkorn is one of the oldest domesticated wheat species, dating back 10,000 years and originating in the Near East. The wheat is rich in protein, essential fatty acids, and vitamins and minerals. It contains higher levels of antioxidants than modern wheat and is one of the most digestible breads for those with gluten sensitivity. A large rustic loaf.

Ingredients: Hayden Mills Einkorn flour, water, sourdough culture, Sonoran Sea Salt

European Rye

A slim round loaf with a subtle caraway flavor, this rye loaf has a slightly sour and malty scent.

Ingredients: Hayden Flour Mills Gazelle Rye flour, water, rye sourdough culture, Sonoran Sea Salt

Focaccia

A light Italian dough brushed with olive oil and Italian herbs baked into a soft flatbread.

Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, sourdough culture, olive oil, Italian herbs, Sonoran Sea Salt

Heritage

Our signature loaf customized with a saguaro pattern. It is a traditional pain au levain but made with a proprietary blend of local wheat, desert-grown from heirloom varieties of grain that had fallen out of use but were resurrected by us and our partners to increase the bio-diversity of crops and the nutrition of bread.

Ingredients: Hayden Mills Barrio Blend Flour, BKW Hard Red Wheat, water, sourdough culture, Sonoran Sea Salt

Old World Rye

A long ferment brings out the complex and earthy aroma and flavor of wheat and rye flours. Sunflower and caraway seeds deepen the nutty texture.

Ingredients: Hayden Flour Mills Gazelle Rye flour, Hayden Flour Mills Barrio Blend, water, sourdough culture, sunflower seeds, caraway seed, Sonoran Sea Salt

Pain Au Levain

A standard of artisan bakers and French boulangeries, this loaf is highly valued for its rich flavor and time-honored techniques. Naturally leavened and made with unbleached white flours and stone ground wheat, the bread’s crumb has a complex open structure and a crisp crust.

Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, sourdough culture, Sonoran Sea Salt

Pain Epi

The pain d’epi is a style of French artisanal bread shaped to resemble a stalk of wheat. The literal translation is “bread of the ear” referencing the ear of a grain plant. A traditional white baguette with a crisp crust and light open crumb.

Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, sourdough culture, Sonoran Sea Salt

Seeded Red Fife

A heritage grain red fife wheat loaf filled with sunflower and pumpkin seeds is reminiscent of a German bakery bread with its sturdy texture and high protein content.

Ingredients: Hayden Mills Heritage Grain Red Fife wheat flour, water, sourdough culture, sunflower and pumpkin seeds, Sonoran Sea Salt

Spelt

An ancient grain, spelt is a whole wheat variety that is high in fiber, highly nutritious, and easily digestible. The flavor is sweet and nutty. Made from 70% organic spelt and 30% organic wheat flour.

Ingredients: Whole grain Spelt flour, Hayden Mills Barrio Blend Flour, water, sourdough culture, Sonoran Sea Salt

Super Seed Whole Wheat

A full-bodied whole wheat loaf coated in sunflower, poppy, and sesame seeds.

Ingredients: Hayden Mills Barrio Blend Flour, BKW Hard Red Wheat, water, sourdough culture, sesame, poppy, sunflower seeds, Sonoran Sea Salt

Whole Wheat Sesame

A version of the signature pain au levain rolled in sesame seeds that toast to a golden brown in the bread oven.

Ingredients: Hayden Mills Barrio Blend Flour, BKW Hard Red Wheat, water, sourdough culture, sesame seeds, Sonoran Sea Salt

Specialty Breads

Apricot Cranberry

A fruity pain au levain with Turkish dried apricots and sun-dried cranberries, but no sugar.

Ingredients: Hayden Flour Mills Barrio Blend, White Sonoran Wheat flour, water, Sun-dried cranberries, Turkish Apricots, sourdough culture, Sonoran Sea Salt

Barrio Mesquite

Mixing local Harvest Mesquite flour and hard red spring wheat, this loaf with pumpkin seeds has a unique spice-like flavor.

Ingredients: Hayden Mills Barrio Blend Flour, BKW Hard Red Wheat, water, sourdough culture, Mission Garden mesquite flour, Pumpkin Seeds, Sonoran Sea Salt

Chiltepin Cheddar Fougasse

A decorative flat bread with the bold flavors of sharp cheddar and spicy chiltepin peppers.

Ingredients: Hayden Flour Mills Barrio Blend, White Sonoran Wheat flour, water, sourdough culture, sharp cheddar cheese, Sonoran Chiltepin peppers, Sonoran Sea Salt

Community Loaf

A pan shaped whole wheat loaf encrusted with sunflower and sesame seeds. A sandwich bread that balances lightness and sturdiness, light acidity with nutty flavor.

Ingredients: Hayden Mills Barrio Blend Flour, BKW Hard Red Wheat, water, sourdough culture, sesame, sunflower seeds, Sonoran Sea Salt, baker’s yeast

Cranberry Walnut

Pain au levain loaf filled with sun-dried cranberries and walnut halves, but no sugar.

Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, Sun-dried cranberries, walnuts, sourdough culture, Sonoran Sea Salt

Cubano

An individual size bread designed for the Cuban style sandwich, comes plain or seeded.

Ingredients: Hayden Flour Mills Barrio Blend flour, water, sourdough culture, Sonoran Sea Salt, baker’s yeast

Demi Baguette

A half size baguette.

Ingredients: Hayden Flour Mills Barrio Blend flour, water, sourdough culture, Sonoran Sea Salt, baker’s yeast

Desert Date and Walnut

Local dates and walnuts fill a simple Sonoran sourdough loaf.

Ingredients: Hayden Flour Mills Barrio Blend, White Sonoran Wheat flour, Hadrawi/Hayani local harvest Tucson dates, water, sourdough culture, Sonoran Sea Salt

Hayden Flour Mills Farm House Oat Loaf

A traditional pan-shaped bread inspired by Eastern European loaves that combines whole wheat flours and a porridge of Arizona oats and sunflower seeds. Encrusted with rolled oats.

Ingredients: Hayden Flour Mills Barrio Blend, Queen Creek Hard Red Wheat, Arizona Oats, water, sunflower seeds, water, sourdough culture, Sonoran Sea Salt

Jalapeno Cheddar

This round loaf brings together the bold flavors of sharp cheddar and spicy jalapenos in a traditional pain au levain bread.

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

Khorasan

Made from a locally grown ancient grain, this heritage loaf has a distinctive nutty flavor and excellent nutritional value due to a high protein content, significant amount of essential minerals, and healthy fats. Khorasan is a hardy grain that thrives in the arid Southwest and is believed to have originated in the Middle East.

Ingredients: Hayden Mills Barrio Blend Flour, Khorasan flour, water, sourdough culture, Sonoran Sea Salt

Locavore

A desert-patterned round loaf that showcases three organic flours from local BKW Farms. Made from 60% hard red spring wheat, 30% Khorasan, and 10% White Sonoran wheat, the loaf has a bright acidity and tighter crumb than a typical pain au levain.

Ingredients: BKW Hard Red Wheat flour, Khorasan flour, White Sonoran Wheat flour, water, sourdough culture, Sonoran Sea Salt

Olive Fougasse

A decorative flat bread loaded with rich Greek olives and distinguished from the Rustic olive loaf with its plentiful surface crust.

Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, Kalamata olives, sourdough culture, Sonoran Sea Salt

Pain de Kino

Leavened with a wild yeast culture and baked with the White Sonora, Southern Arizona’s heritage wheat which was brought to the Sonoran desert by the Spanish Missionary Padre Eusebio Francisco Kino in the late 1600s. Well-adapted to the arid climate, the ancient grain is one of many being grown and milled for us by BKW Farms in Marana, Arizona.

Ingredients: Hayden Mills Barrio Blend Flour, BKW Sonoran wheat flour, water, sourdough culture, Sonoran Sea Salt

Polish Emmer & Rye

Inspired by a trip to Poland, this loaf features the ancient Emmer wheat and whole grain rye to produce a dense interior that is filled with pumpkin, sesame, and sunflower seeds. Best served thinly sliced.

Ingredients: Hayden Mills Ancient Grain Emmer Flour, Hayden Flour Mills Gazelle Rye, water, sourdough culture, Sonoran Sea

Queen Creek Olive Polenta

A Sonoran sourdough with a crisp crust and a tender crumb and ripe Queen Creek Kalamata olives and Arizona corn polenta.

Ingredients: Hayden Flour Mills Barrio Blend, Queen Creek Kalamata Olive, Arizona corn polenta, water, sourdough culture, Sonoran Sea Salt

Rustic Nine Grain

A full bodied nine-grain cereal mix is soaked and added to the wheat bread for a wholesome and nutritious loaf.

Ingredients: Hayden Mills Barrio Blend Flour, BKW Hard Red Wheat, water, cracked grain cereal mix, sunflower seeds, sourdough culture, Sonoran Sea Salt

Rustic Olive

A long pain au levain with crisp crust and soft open crumb and ripe Kalamata olives.

Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, Kalamata olives, sourdough culture, Sonoran Sea Salt

Sonoran Baguette

Arizona Vitrea wheat enhances the flavor and nutrition of a traditional baguette with a crisp crust and light open crumb.

Ingredients: Hayden Flour Mills Barrio Blend, Arizona Vitrea Wheat flour, water, sourdough culture, Sonoran Sea Salt

Sonoran Epi

A traditional stalk of wheat shaped long loaf made with white Sonoran flour. A crisp crust and open crumb.

Ingredients: Hayden Flour Mills Barrio Blend, White Sonoran Wheat flour, water, sourdough culture, Sonoran Sea Salt

Sonoran Sourdough

A simple white loaf with a crisp crust and light open crumb.

Ingredients: Hayden Flour Mills Barrio Blend, Arizona Vitrea Wheat flour, water, sourdough culture, Sonoran Sea Salt

Tibetan Purple Barley

The Hayden Mills Purple Tibetan Barley Flour is antioxidant-rich and gives this whole wheat loaf a deep, earthy flavor. Notes of the sweet aroma of barley balance the mild notes of sourdough acidity. It has a distinctive purple color.

Ingredients: Hayden Flour Mills Barrio Blend, Tibetan Purple barely flour, water, sourdough culture, Sonoran Sea Salt

Whole Wheat Walnut

This mixed wheat bread with walnut halves has a thick, crispy crust and soft, nutty interior.

Ingredients: Hayden Mills Barrio Blend Flour, BKW Hard Red Wheat, water, Walnuts, sourdough culture, Sonoran Sea Salt