An online backlash emerged in late 2024 after comments by Richard Hart, a British baker based in Mexico City, resurfaced from a food-themed podcast interview. Hart, co-founder of the bakery Green Rhino, questioned the strength of Mexico’s bread tradition and criticized common sandwich rolls as low quality. The remarks spread widely across social media platforms and prompted criticism from Mexican bakers, food experts, and the general public. Many responses emphasized that bread is deeply embedded in everyday life, particularly staples such as bolillos and conchas sold in neighborhood bakeries. The controversy drew attention because bread in Mexico evolved into a distinct local tradition after wheat was introduced during the colonial period, and small bakeries continue to serve as important cultural and social spaces. As a result, the comments were widely viewed as dismissive of a long-standing culinary practice closely connected to national identity.

The debate expanded as experts explained that Mexican breadmaking reflects a blend of European techniques and local ingredients shaped by regional tastes. Culinary professionals noted that criticism of industrial bread already exists within Mexico, but such discussions are more accepted when led by Mexican voices. The situation also raised concerns about foreign-owned businesses receiving disproportionate attention within the capital’s food industry, particularly as artisanal bakeries offering European-style bread often sell products at higher prices. Amid increasing public scrutiny, Hart later issued a public apology on social media, stating that the remarks were poorly expressed and lacked respect for Mexican culture. The apology did not fully end the discussion, as many users said the incident reflected broader debates about cultural authority, gentrification, and who has the right to define national food traditions.