Events & Tastings
For most people, the phrase “American bread” conjures some unfortunate stereotypes: white bread is bland, wheat bread is dry, and cornbread is just for sopping up chili. In this class, you’ll taste just how good American breads can be. You’ll learn how we make our succulent Bakehouse White; discover a 100% whole wheat bread so sweet, Bakehouse founder Frank Carollo named it after his daughter Margaret; and bake our tasty, slightly sweet Northern style cornbread. Get plenty of hands-on practice at mixing, kneading and shaping your loaves too. Once you’ve taken this class, you’ll never have to settle for stereotypes again!
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 5 loaves of bread you made in class and great coupons.
Learn to make your own buttery layered puff pastry and what it can do. We'll start with the very popular Bakehouse sweet treat: the palmier, a crisp caramelized French cookie. Then you'll make golden brown apple tarts. We'll also demonstrate how to make savory cheese palmiers and puff pastry turnovers. Get expert tips on making delicious and oh so versatile puff pastry from scratch. These are great recipes and skills to have, especially for those who like to entertain.
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a dozen palmiers, two small apple tarts, and great coupons.
We created this class to celebrate the anniversary of Zingerman's Delicatessen opening in 1982. Learn to make our Jewish rye bread and black magic
brownies, old time favorites; and hummingbird cake, a new favorite with pineapple, pecan, coconut, banana and cream cheese frosting. Find out what a rye sour is and the secrets behind our rye bread's flavor. We’ll serve our deli meats and sandwich fixins' to go with your bread and end the class
with iconic Zingerman’s treats: a sandwich, a pickle, a brownie and a
toast to many years of great customers.
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a satisfied tummy, great coupons, and everything you made in class: a loaf of rye bread, rye sour, hummingbird cake, and black magic brownies.
One of our most popular classes! Your family and house guests won't soon forget waking up to the aroma of butter, cinnamon, and muscovado brown sugar permeating the house from the fresh baked sweet rolls. Join us and find out how it's done. Learn the basic techniques of creating a sweet dough including mixing, kneading and rolling, hand-shaping your rolls, and properly proofing them. We'll also demonstrate how to make pecan sticky buns, a staff favorite. Wait until you taste these warm from the oven in class!
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, dough to bake at home later, a half dozen big cinnamon rolls and a cinnamon roll wreath you made in class, plus great coupons.
Experience three classics from Detroit institutions that have been around since the 1920s and 1940s. Our own principal Dan was born and bred in the "D" and these foods are a beloved part of his memories there. Together we'll bake Detroit style deep dish pizza with caramelized cheese edges baked in a blue steel pan, spiced almond cookies in the traditional windmill shape and a family favorite long john coffeecake with butterscotch, walnuts and streusel. Get a little piece of history and a big bite of flavor, along with plenty of hands-on practice and tips for mastering these new recipes.
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one pizza, one coffeecake, baked cookies and cookie dough to make cookies at home and great coupons.
Ah, the pizza pie! It's a cornerstone of the American diet, and yet so few folks actually make pizza at home! We're here to show you how easy and fun it can be to make New York-style and Chicago-style pizza recipes. We'll fire up our wood-fired oven to BAKE! them and give you plenty of pizza samples in class. We will also demonstrate Pizza Bianca, a flavorful Italian bread that is a great accompaniment to any dinner. The next time you reach for the phone to order pizza delivery, you'll remember it's fun and a lot more flavorful to make it yourself.
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one New York-style pizza, one Chicago-style pizza, two New York-style pizza doughs, one Chicago-style pizza dough and great coupons. Not to mention a full tummy from plenty of pizza snacking in class!
Join us to learn two Hungarian all time favorites Rigó Jancsi and Somodi Kálacs. Rigó, as we call it, is a chocolate sponge cake filled with chocolate rum cream and iced with chocolate ganache. It’s named after a famous handsome and charming Hungarian violinist! Somodi Kálacs is a Transylvanian yeasted sweet bread and the biggest bread hit we’ve had at the bakery in years. It’s a sweet buttery rich bread brushed with butter and cinnamon sugar. It’s irresistible. This class covers a variety of techniques too- from glazing your torte to rolling and folding the cinnamon swirl inside your loaf.
You'll leave BAKE! with our recipes, the knowledge to recreate them and pronounce them at home, one 1/4 sheet cake, and one loaf of bread, and great coupons.
What would you do differently if someone could prove to you that there is a business value to creating a joyful workplace? Rich can prove it to you and will tell you how they did it at Menlo Innovations!
Meet nineteen year veteran, chef and managing partner of Zingerman’s Delicatessen, Rodger Bowser. He’ll lead you in making their famous chicken pot pie from scratch, including the aromatic filling and the flaky crust. Rodger will also demonstrate a green salad to compliment your pot pie. Enjoy tasting the results in class. Sharing optional.
You'll leave BAKE! with the recipes, the knowledge to recreate them at home, happy taste buds, 6 pot individual pot pies you made in class and great coupons.
We picked a few of our favorite cookies from around the world. First the American classic oatmeal raisin cookies, at Zingerman’s Bakehouse we call them Big O’s. Then we’ll bake and dip German Mandelhoernchen, or almond horns. Then finally the French classic, Madeleines.
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, all the cookies you made in class and great coupons.