Don Guerra’s Barrio Bagel & Slice is anticipated to open at the end of March in a former Sonic Drive-In located on Arizona Avenue just south of Guadalupe Road.
Guerra, who has championed local heritage grains with each naturally leavened loaf at his Tucson bakery Barrio Bread, has partnered with Oren Molovinsky on Barrio Bagel & Slice. Molovinsky previously ran Farmboy Market, Meats, Sandwiches, a hyper-local breakfast and lunch spot in Chandler that closed in 2020 amid the pandemic. Guerra developed the bread program at Farmboy and the two stayed in touch ever since.
“This is a wonderful opportunity. I could not pass it up,” Guerra says.
The partners will work to expand the “Barrio Bread mission,” Molovinsky says, bringing top-tier bread and a taut carby all-day menu to Gilbert.
The debut of Bagel & Slice will further immerse the Tucson baker in the Valley. In 2023, he brought his talents north to the kitchen at Hayden Flour Mills, baking there once a week. Those who ordered in advance or were willing to roll the dice and wait in line could grab an artfully braided, spicy chiltepin cheddar fougasse or a classic Barrio Baguette.
Guerra expanded his reach in the Valley in 2024 through a partnership with Chompie’s. The result is what Guerra describes as a healthier take on a bagel, made with Sonoran wheat, natural leavening and no added oils or sugars. Currently, Guerra's lineup includes plain, everything, sesame and focaccia bagels. Molovinsky was COO at Chompie’s when Guerra was developing the bagel.
While Guerra will wind down the weekly pickup in Gilbert, bags of Guerra’s bagels are and will continue to be available at the Chompie’s Phoenix location via preorder.
Barrio Bread's Sonoran bagels come in four flavors: plain, sesame, everything and focaccia.
Chompie's
At Bagel & Slice there’s no planning – or even exiting the car – required for customers to pick up a loaf of sourdough, a bagel or get a slice made by one of the state’s most notable bakers. Some of the bread will be baked on-site using Guerra’s original oven from his early days baking out of his Tucson garage.
Guerra describes the restaurant’s menu as “built on the good bread.” In the morning, the restaurant will serve bagels with cream cheese or dressed-up egg breakfast sandwiches, along with coffee and cold brew with beans from Flagstaff’s Matador Coffee Roasting Co.
Later in the day, the restaurant will serve bagel and focaccia sandwiches and tortas. Guests can also choose from salads, including a Sonoran wheat berry version, and Sicilian-style square slices made on Guerra’s focaccia.
The team is also focused on keeping things speedy with an online ordering option while emphasizing in-person hospitality through a “community-supported and customer-centered approach,” Guerra says.
He and partner Molovinsky note they’re considering bringing the concept to Tucson as well. For now, the focus is on getting Gilbert off the ground.
“We’re taking the best of quick service and drive-thru and bringing Don’s great product to it,” Molovinsky says, “which is exciting.”
Don Guerra’s Barrio Bagel & Slice
Anticipated to open by the end of March689 N. Arizona Ave., Gilbert
