Baker's Controversial Statements
Richard Hart, a British baker who co-founded the Green Rhino bakery in Mexico City, has expressed regret for remarks he made about Mexican bread during an April appearance on the PopFoodie Radio podcast.
During the podcast, Hart said that the country's wheat was "not good" — expressing that they "don't have a big wheat growing culture, and what they do use is completely highly processed, full of additives, full of dough strengtheners and stuff, and it's not the type of wheat I want to use."
Speaking further about bread in Mexico, Hart said that the country doesn't "really have much of a bread culture. They make tortas on these white, ugly rolls that are pretty cheap, industrially made." Tortas are sandwiches made out of bolillos, or Mexican sandwich rolls.
Public Apology Issued
On Monday, Dec. 15, Hart posted an apology on the Green Rhino bakery's Instagram account, addressing the controversy that emerged after his comments began circulating on social media platforms including TikTok, Instagram and X.
"Regarding the comments I made about Mexican bread culture, I have heard the conversation on social media and read your messages. I want to offer a clear and sincere apology. I was wrong, and I deeply regret it," his apology began.
“Since I moved to Mexico, I fell in love with the people and this city. However, my words did not reflect that respect – in this country, I am a guest, and I forgot to act like one," Hart continued.
“I made a mistake,” Hart — whose personal Instagram account is currently private — added. "I regret it deeply."
He concluded, "I don't expect an apology to erase the offense caused, but I do want to take responsibility for learning and correcting my mistakes. From now on, my priority will be to listen more and speak less. My commitment is to demonstrate through actions—not just words—the respect that Mexican culture deserves. I will learn from this regrettable experience and strive to do better every day."
Community Response
The baker's original comments generated significant criticism from the Mexican community.
“He offended the community of bakers in Mexico and all the people in Mexico who like bread, which is almost everyone,” said Daniela Delgado, a university student in Mexico City, told AP. “If you want to be part of Mexican culture by owning a restaurant or bakery, you have to educate yourself."
Josué Martínez, a chef at the Mexican Culinary School, saw it as an opportunity to have an open discussion about Mexican baking.
“It’s an opportunity to learn about the culture of Mexican breadmaking and pastry, to take pride in it, to highlight the richness of our ingredients, and to stop thinking that the so-called first world represents the ultimate standard,” he told the outlet.
Hart and the Green Rhino bakery did not respond to requests for comment regarding the situation.
