Bread is more than food in Persian culture. It is a symbol of life, hospitality, and the bond between family and community. - Reza, Founder
Reza arrived with a dream: to bring the authentic taste of Persian bread to a new community. Armed with family recipes and years of baking experience, the journey started from a small kitchen.
After four years of community pop-ups and farmers market appearances, Reza opened the first dedicated storefront bakery. The aroma of fresh Sangak and Barbari quickly drew loyal customers.
Investing in an authentic stone oven imported from Iran brought our bread to the next level. The traditional baking method gives each loaf its signature crust and flavor that cannot be replicated.
Growing demand led to a larger bakery space and the launch of our catering and wholesale programs. Local restaurants began featuring Reza bread on their menus.
Today, Reza Persian Bread serves thousands of customers weekly. We remain committed to the same traditional methods and quality ingredients that started it all over 20 years ago.
The principles that guide every loaf we bake
Every recipe follows centuries-old Persian baking methods, preserving the authentic flavors of our heritage.
We use only premium flour, natural ingredients, and never cut corners. Quality is non-negotiable in every loaf.
Our bakery is a gathering place. We believe in nourishing not just bodies, but the bonds that bring people together.
Every loaf is baked fresh daily. We start before dawn so our bread is ready and warm when you arrive.
With over 30 years of baking experience, Reza brings the authentic taste of Iran to every loaf. His passion for tradition drives the entire bakery.
Parisa specializes in Persian sweets and pastries, crafting delicate Noon Berenji and Noon Khamei with artisanal precision.
Trained in the art of stone oven baking, Amir ensures every Sangak and Barbari comes out with the perfect crust and texture.