RAZAVA BREAD CO.
All about the Bread
We bake sourdough bread in St. Paul and write probably too many words about it. The dark crust, the long fermentation, the flour, the loaves — what goes into each one, how to eat it, and why the crust looks like that.
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.
Why We Bake Dark
Bread is grain put through fermentation and fire. We believe it should taste like it.
DRAFT - How to store, freeze, and refresh your sourdough
You've just purchased a loaf of Razava sourdough. Here’s how to treat it right.