Don Guerra, of Barrio Bread, has successfully developed the Community Supported Baker (CSB) model in Tucson, Arizona and has become known as a skilled artisan baker and forward thinking entrepreneur. His work to build and develop Barrio Bread, promote the local food movement and heritage grains, and teach in a variety of contexts has earned him a reputation as an elite baker, educator, and promoter of community collaboration. Guerra has also worked with and communicated with bakers from around the world as he explores the complexities of baking world class bread. Barrio Bread is a true example of the potential offered by this model.

The CSB model is a unique structure for the process of producing and vending of baked goods. In today’s economy, it is difficult to generate large amounts of credit and many are seeking alternate ways of doing business. The CSB model relies upon a significantly lower capital outlay, more accurately matches supply to demand, and fosters community connections, because the baker is integrally tied to his or her customers. Customers are developing an appreciation of the process and people behind their food and want a direct relationship with the artisans who produce it. In a changing world, Tradition Meets Innovation.

Guerra has taught at The University of Arizona, Tucson Village Farm, presented at the Eller College of Management, and worked in collaboration with Native Seed Search, Santa Cruz Valley Heritage Alliance, JTED Culinary Arts Program, Grist and Toll Mill in addition to teaching private classes. His business model is uniquely adapted to current economic and social conditions and is acknowledged for its innovation of blending old world skills with new technologies. Guerra also won the 2022 James Beard Award for Outstanding Baker.

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