Razava (ra-ZA-va) was a dark, nutritious bread born in Eastern Europe. It was made from hearty flour that kept more of the grain's natural goodness, and they said if you ate enough of it, you would become as strong as a horse. Henry Baldinger brought the recipe to St. Paul in 1888 and turned it into a dense rye at his family bakery on Carroll Avenue—just over a mile from our new home at Grand and St. Albans. 

While almost nobody remembers what true razava tasted like, the hearty, healthful bread embodies the characteristics baked into every loaf at Razava Bread Co. We bake wholesome sourdough breads, bagels, baguettes and flatbreads with complex flavors and textures that can be achieved only through patience and careful technique. Great bread takes time, and head baker Omri Zin-Tamir personifies and enhances the methods that made our namesake. 

We firmly believe that great bread is best enjoyed together, so take this as your formal, but relaxed, invitation to our table – we can’t wait to have you over.