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.