Note: “It is with much excitement (and a hint of sadness) that I am writing this message to inform you that The Bakery on 22nd St. is retiring from Farmers Markets in order to pursue a new adventure, producing and selling the bread you’ve come to love at a brick-and-mortar bakery in St. Paul, set to open later this year: Razava Bread Co.”
Read more here and stay tuned here for updates from Omri!
The Bakery on 22nd St. is a home-based bakery that offers a selection of sourdough breads. Owner and baker Omri Zin-Tamir uses the best possible ingredients from our region, including heritage wheat and other organic whole grains, for his selection of table loaves, frozen pizza crusts, crackers, pitas and more!
“I began baking bread at home in 2011 when my wife and I moved to the US as art students and were unable to find a loaf of bread akin to what we were used to eating back in Israel. A few years later, due to immigration complications, I found myself unable to work in the US for 2 years. So with the extra time on my hands, I started baking more seriously, first as a laborious pastime, which quickly became a full-on obsession as I started sinking deeper down the sourdough rabbit hole.”
