The bread it's all built on. Between eight and twelve flours go into every House Loaf, each one chosen for what it brings to the blend — structure, sweetness, richness, character. Years of test bakes and half-percent adjustments got us here: a sourdough that's sweet with a mild tang, an almost juicy quality that makes you want the next bite. It's our Swiss Army loaf — just as good with butter as it is built into a serious sandwich.

Our Porridge Bread folds cooked ancient grains — kamut, einkorn, oats — back into the dough. Grain on grain. The crumb is velvety, the crust is scattered with oats, and the flavor runs deeper than any loaf we make. Bread with more bread in it.

Our Razava Bagel is a high-hydration sourdough take on the New York classic — dark-baked for a deep, caramelized crust and a tender, malty chew. A scald method lets us push the hydration while keeping the structure, and a long cold fermentation builds the complexity. The result is a bagel that's lighter on your stomach, bigger on flavor, and entirely our own. Born in New York. Made in Saint Paul.

Our Baguette de Tradition is crackling, open-crumbed, and built for eating the same day it's baked. Using a two-stage fermentation process — a poolish developed over 8–12 hours and a young, vigorous levain — we bring an old-world philosophy to the world's most iconic bread. The result is a loaf with more complexity, more depth, and better nutrition than a standard baguette, made from a signature blend of high-extraction wheats, spelt, and accent grains. At around 16 inches and just over 300 grams, our demi-plus size is designed for one or two people to finish in a single sitting — the way a baguette was always meant to be eaten.

Our Pain de Mie is soft, pillowy, and built for everyday life. Using an old-world technique called a scald — flour mixed with boiling water, prepared 24 hours in advance — we lock in moisture naturally, creating a pillowy crumb without the additives or dough conditioners found in industrial bread. Enriched with sunflower oil and eggs, it has a rich, tender structure that soaks up custard for French toast, holds together beautifully for grilled cheese, and fits perfectly in your toaster. We use Hard White Wheat from Meadowlark Organics — mild and sweet like white flour, but with the protein and fiber of a whole grain. Naturally leavened and long-fermented, it's the everyday sandwich loaf, finally done right.

Our Buckwheat Pita is thick, pillowy, and built for stuffing. Baked at over 750°F in under 90 seconds, it features signature leopard spotting from our open-flame hearth oven. Unlike thinner flatbreads, this pita has a defined pocket and sturdy walls that can handle serious fillings without tearing—whether you're loading it with falafel, making our Sabich sandwich, or using it to scoop hummus. The addition of buckwheat adds nutty flavor and improves digestibility, making it bread you can feel good about eating.

We make two kinds of bagels at Razava: The classic New York-style bagel, with its familiar round profile; and the Jerusalem bagel, which looks nothing like most of the bagels found in North America.  

The Jerusalem is elongated and oval. And it’s completely coated in sesame seeds, not merely sprinkled. Think of the sesame seeds as part of the crust, rather than a topping.