An ‘Old-World’ Sourdough Showstopper Lands on Grand Avenue | Eater Twin Cities
"A historic St. Paul bakery founded circa 1888 that today operates primarily as a wholesale business and is the family behind the new venture; the bakery’s namesake rye, razava, is described in company lore as an exceptionally dark, dense rye sold as a health food in the 20th century. Head of operations Alex Baldinger says the bread is something of a family heirloom — he grew up hearing about razava bread all the time, though no one in the Baldinger family was exactly sure of its origins — and that legacy provided the connective thread Zin-Tamir followed after finding a mention of razava in a memoir describing an Eastern European loaf made with high bran and germ content (what would now be called high-extraction flour)." - Justine Jones
