"Head baker Omir Zin-Tamir has a distinctive approach to sourdough, crafting his rustic breads from a high-hydration dough that ferments for up to four days. A trip through an 800-plus degree open-flame oven creates a dark, slightly caramelized crust, and each slice is bursting with the rich flavor of stone-ground whole grains. In addition to loaves of the house loaf, miche, and San Francisco-style sourdough, the bakery’s shelves are stocked with pitas, sesame-encrusted Jerusalem bagels, and Zin-Tamir’s take on the classic New York bagel. Razava is even certified by Minnesota Kosher." - Stacy Brooks, Eater Staff
Razava Bread Co.
