Razava Bread Co.

Razava Bread Co. Old world bread for the new world.

Great news! We are looking for new bakers to join our crewđŸ”„ If you are interested, please email your cover letter and re...
08/28/2026

Great news! We are looking for new bakers to join our crewđŸ”„ If you are interested, please email your cover letter and resume to [email protected]. We are looking forward to hearing from you!

Round Challah is back for Rosh Hashanah! We’re baking our round sourdough Challah Wednesday–Friday, Sept. 9–11, with a l...
08/27/2026

Round Challah is back for Rosh Hashanah!

We’re baking our round sourdough Challah Wednesday–Friday, Sept. 9–11, with a limited number available each day for walk-ins.

Pre-orders are open now through our Toast link! Choose your pickup date when ordering to guarantee yours.

Building out the rest of your table? You can now order our full catering menu directly through Toast...bagels, schmears, mezze, salads, sweets, coffee, and, of course, plenty of bread.

Swipe for all the details → then head to the link in bio to place your order.

L’Shanah Tovah!

Did you know everything we bake is sourdough? You heard that right, ALL of the bread you’ll find at Razava is s...
08/21/2026

Did you know everything we bake is sourdough?



You heard that right, ALL of the bread you’ll find at Razava is sourdough.

The confusion is fair. Somewhere along the way, sourdough came to mean one particular loaf — a golden blonde boule, lightly flour-dusted and blistered across the top, and tangy enough to make you tear up.

Today, the term is everywhere.

You can call something sourdough
but if you don’t give it enough time to become real sourdough...all you’re left with is a faint tang and a marketing tagline.

Time never shows up on an ingredient label. It costs more than the flour. And it’s the first thing a bakery in a hurry learns to cut.

Sourdough doesn’t mean sour bread.
Done right, it means flavorful, digestible bread.

Aggressive tang is often a sign of an over-aged culture or dough left cold too long—not what defines real sourdough.

Sourdough isn’t an easy way to bake. Some days the dough runs faster than we’d like, some days slower, and not every loaf goes to plan. We’d rather say that plainly than pretend a bakery built on a live culture hits the identical mark every morning.

Read the whole post on our website: RazavaBread.co

08/18/2026

We’re not exactly sure breadmaxxing is a thing
but if it is, we’re doing it.

Do you love great bread and good vibes? So do we! Email your resume and cover letter to Christopher Fisher and we will g...
08/15/2026

Do you love great bread and good vibes? So do we! Email your resume and cover letter to Christopher Fisher and we will get back to you as soon as we can!

08/12/2026

The name’s been over the door for a while but we’ve never really explained where it comes from.

Gather round, it’s Razava storytime!

08/05/2026

If you’re new here, welcome! Here’s a quick thank you for following, and a little more on what we’re all about. đŸžđŸ„–đŸ„Ż

We’re not offended when someone asks if our bread is LOOKING A BIT DARK. We’re excited. It means we get to talk...
07/30/2026

We’re not offended when someone asks if our bread is LOOKING A BIT DARK. We’re excited.



It means we get to talk about fermentation, fire, caramelization, crust, crumb, and why our LOAVES look a little different than most.

Most of us grew up thinking good bread should be pale, soft, and evenly golden.

The style of baking we practice isn’t the one many people grew up with, so if our bread makes you curious, you’re in good company.

We’ve brought this style of naturally fermented, DARK bread back to St. Paul, and one of our favorite parts of that is getting to share why we bake the way we do.

Questions are always welcome. We love talking about bread almost as much as we love baking it.

If you prefer your loaf on the lighter side of dark, just ask. We’re always happy to help you find one you’ll love.

Visit our site to learn more about why we bake dark đŸ”„

A sincere thank you to the Minnesota Star Tribune for including Razava Bread Co. on its list of the 45 most vital restau...
07/27/2026

A sincere thank you to the Minnesota Star Tribune for including Razava Bread Co. on its list of the 45 most vital restaurants of 2026.

Honestly had to re-read that sentence more than once after typing it because it hasn’t totally sunk in yet. Because “Razava” is an idea that traces back to 1888, and to a specific loaf of dark, dense rye bread. The breads we bake today at Razava carry on the same spirit of wholesomeness and integrity, and it’s truly wild to see something so rooted in the past be reflected in this new light.

None of this would be possible without our team who work long nights and early mornings trying to guide billions of tiny micro-organisms through the often humbling process of natural fermentation, all so that the bread is ready first thing in the morning. Because the S.L.T. doesn’t happen if there’s no bread to build it on.

And of course, thank you to all of you who have been part of this latest chapter of a 138-year-old (and counting) story. We can’t wait to keep baking for you. đŸ’™đŸ„Ż

This week’s special is our whitefish + avocado toast đŸ„‘đŸŒ¶ïžđŸŸâœ…Bright✅Bold✅Perfectly balancedCan’t decide between avocado toa...
07/16/2026

This week’s special is our whitefish + avocado toast đŸ„‘đŸŒ¶ïžđŸŸ

✅Bright
✅Bold
✅Perfectly balanced

Can’t decide between avocado toast and our whitefish bagel? We’ve got you covered through Sunday ☀

Address

685 Grand Avenue
Saint Paul, MN
55105

Opening Hours

Wednesday 7am - 3pm
Thursday 7am - 3pm
Friday 7am - 7pm
Saturday 7am - 7pm

Telephone

+17633380853

Website

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