British baker Richard Hart, co-founder of Mexico City's Green Rhino bakery, apologized after April remarks disparaging Mexican wheat and bolillo rolls resurfaced online. Hart had called Mexican wheat "not good" and described bolillos used for tortas as "white, ugly" and "pretty cheap" during a PopFoodie Radio interview. His Dec. 15 Instagram apology expressed regret, acknowledged he was a guest in Mexico, and pledged to listen and learn. The comments prompted criticism from Mexican bakers and chefs who urged respect for and celebration of local breadmaking traditions.
British Baker Apologizes After Calling Mexican Bread 'Ugly' and 'Pretty Cheap' — Outcry Ensues
Getty Stock ImagesStock photo of bolillo rolls
British baker Richard Hart — co-founder of the Green Rhino bakery in Mexico City — has apologized after comments he made in April disparaging Mexican wheat and traditional bread resurfaced online and sparked widespread criticism.
Hart made the remarks during an appearance on the PopFoodie Radio podcast earlier this year, saying he found Mexican wheat "not good" and criticizing what he described as highly processed flour and dough additives. On the same podcast he also referred to bolillo rolls used for tortas as "white, ugly rolls" that were "pretty cheap, industrially made." (Tortas are sandwiches made with bolillos, a common Mexican sandwich roll.)
Shutterstock / OSCAR GONZALEZ FUENTESRichard Hart at Semilla Food Studio in Madrid on January 24, 2025
As the comments circulated again this month on platforms including TikTok, Instagram and X, Hart posted an apology on the Green Rhino bakery's Instagram account on Dec. 15. His personal Instagram was reported as set to private.
"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," Hart wrote. "In this country, I am a guest, and I forgot to act like one. I made a mistake. I regret it deeply."
In the statement he added that he hoped to take responsibility by listening more and speaking less, and that he would demonstrate respect for Mexican culture through his actions going forward.
Getty Images/iStockphotoStock photo of bolillo rolls
Reactions From Mexican Bakers and Chefs
The resurfaced comments drew immediate backlash from bakers, culinary professionals and the public in Mexico. "He offended the community of bakers in Mexico and all the people in Mexico who like bread, which is almost everyone," Daniela Delgado, a university student in Mexico City, told the Associated Press. "If you want to be part of Mexican culture by owning a restaurant or bakery, you have to educate yourself."
Chef Josué Martínez of the Mexican Culinary School framed the controversy as a teaching moment: it’s an opportunity to discuss and celebrate the diversity and history of Mexican breadmaking, to highlight local ingredients, and to resist the assumption that culinary standards from wealthier countries are the only benchmark.
Representatives for Hart and the Green Rhino bakery did not respond to requests for further comment. The episode has prompted a broader conversation about cultural respect, culinary traditions and the responsibilities of foreigners working in local food communities.
