Miche

THE SOURDOUGH LOVER’S SOURDOUGH — HEARTY, WHOLE GRAIN, AND HIGHLY CRAVEABLE

WHY YOU’LL LOVE IT

🌾 Bold, Nutty, and Balanced
Rich with natural sweetness and deeply fermented flavor.

📅 Made to Last
Naturally high acidity keeps it fresh all week.

💯 Nearly 100% Whole Grain
Crafted from stone-ground Midwestern wheat, spelt, and rye.

🧠 For Bread People
A true artisan loaf for those who love big flavor and slow fermentation.

THE STORY

As much as we love its addictive crackle, the baguette isn’t the legacy of French bread. It’s the miche: a hefty round peasant loaf baked in communal ovens across the countryside.

Families would mix whole-grain dough at home, leave it to rise in large wicker baskets, then haul it by cart to the nearest village oven, building tang and character with every jostling kilometer. A literal journey of fermentation.

That slow journey was part of the process. And the bread got better for it: humble, sustaining, full of character, and meant to last. The miche’s high acidity naturally preserved it, making it a staple at every meal all week long.

WHY WE MAKE IT

Every bakery needs a whole‑grain bread. At Razava, ours is the miche — the darkest, boldest, and most robust bread in our lineup.

Razava head baker Omri Zin-Tamir first encountered miche in The Bread Baker’s Apprentice, Peter Reinhart’s classic bread book. It wasn’t long before he tracked down the real thing in Paris, at the legendary Poilâne bakery where miche—or pain Poilâne—still anchors the counter, sold whole or by the slice.

What stuck with Omri wasn’t the nostalgia of the miche. It was the idea that whole wheat, when fermented properly, could taste rich, indulgent, and as craveable as any crusty white loaf or baguette.

His miche soon earned a following at farmers markets, and now at Razava.

That’s the spirit our version carries forward: a naturally leavened, whole-grain country bread that’s both hearty and refined. It starts as a curiosity and often becomes a cult favorite among bread people — a loaf for those who appreciate fermentation, patience, and balance.

Some breads make fans. The miche makes believers.

FLAVOR PROFILE & CRAFT

Big bread, big flavor.

The miche opens sweet—malt and toasted grain—then shifts into deeper territory: citrusy tang, gentle nuttiness from spelt, and faint mineral tones from the stone-ground flour. Its complexity is more like a full-bodied wine, whiskey or aged cheese than a typical loaf.

We build it from a blend of organic whole-grain Midwestern wheat, spelt, and a touch of rye. It’s mixed with a natural levain and given a long, cold fermentation—about 17 hours—which develops flavor slowly without tipping into sharp acidity.

The crust bakes deep—chestnut and mahogany—while the crumb stays moist and tender, resilient enough for a week of good eating.

This is Razava’s highest-extraction loaf. Nearly 100% whole grain, crafted for balance, flavor, and digestibility. It’s our fullest expression of what bread can be, shaped by grassy fields, human ingenuity, wild fermentation, and time.

HOW TO EAT IT

This is a bold loaf — rich, layered, and deeply satisfying. Its best pairings are mild, creamy, or sweet — ingredients that balance the miche, not fight it.

• Ricotta & Almonds: Toasted slice + the best ricotta you can get + drizzle of honey + slivered almonds

• Smoked Salmon & Crème Fraîche: Thick slice + buttery salmon + crème fraîche + chives

• Baked Brie: Warm the cheese directly on the slice, finish with cracked pepper + olive oil

• Brown Butter & Fruit: Brush with browned butter, top with roasted pears or figs

• Honey: Keep it simple + finish with cracked pepper

HOW TO STORE IT

Thanks to its natural acidity and high moisture content, the miche is built to last. Stored properly, it’ll hold up for a full week — likely longer than you’ll need — without going stale.

We think it’s actually best on days 2 and 3, when the crumb settles and the flavor deepens.

For the first few days, keep it cut-side down on a wooden board or wrapped in a dish towel. Planning to stretch it out? Seal it in a plastic bag or bread box to keep it soft and chewy.

For longer stretches, slice and freeze it, then pop it in the toaster to enjoy one slice at a time.

WHERE TO BUY IT

You can find Miche Wednesday-Sunday in our daily sourdough lineup at our bakery at 685 Grand Avenue in St. Paul.