Old world Bread For the New World
razava
bread co.
685 Grand Ave. St. Paul, MN, 55105
Wed-Sat 7a-4p | Sun 8a-3p
Available wed-sun until sold out
DAILY sourdough
Made with long fermentation and high hydration, and baked dark.
FOOD & DRINK
MENUS
Things to enjoy on bread, and with bread.
GREAT BREAD TAKES TIME
All About the Bread
What we bake, how we bake it, and why we do it this way.
Why We Put So Much Water in Our Bread
It would be easier to bake with less water. We don't, for the same reason we don't ferment faster or bake shorter: because we think the end result is worth it.
Razava Bagel
Born in New York. Made in Saint Paul. A high-hydration sourdough bagel, long fermented, dark baked, and entirely our own.
Challah
A celebratory loaf for the end of the week. We bake ours darker than you're used to, on purpose.
Why Everything We Bake Is Sourdough
Real sourdough is a process, not a product. And the key to the process is time.
Catering + EVENTS
From bar mitzvahs to board meetings, we'll bring the bagels, lox and mezze platters
New breads, how we bake, and pre-orders before they sell out.
A few emails a month. We'll keep it nice and bread-y.
come break bread
Visit us on Grand Avenue Wednesday-Sunday from morning coffee until late-afternoon, always with the smell of freshly baked bread in the air.