Page 40 - summer17
P. 40
‘Like an artist that nly the rim of the sun is visible over the Rincon
Mountains when Don Guerra ’01 begins
blends paints, I blend
Oloading the first batch of bread into his Italian
grains to produce the deck oven. He has been at his Barrio Bread bakery in
color and the flavor historic Broadway Village since 5 a.m. Each of these
profile of the bread.’ loaves, which he calls his Super Seed bread, has spent
the 12 overnight hours nestled in a terrycloth towel in
a wicker basket as it slowly rose in the fermentation
chamber, a large refrigerator kept at 42 degrees. Next
to go into the oven are the Rustic Nine Grain loaves,
which he carefully unwraps from the French linen
towels where they spent the night. They are the first of
the 600 loaves he will bake that day in an oven that
customers can see in the front of the store.
38 ARIZONA ALUMNI MAGAZINE
