Events & Tastings

May
03
2017
5:30 pm to 9:30 pm
$100.00

Learn Zingerman's Bakehouse's traditional French baguette recipe in one of our best classes for new bakers. Most commercial bread labeled “baguette” bears no resemblance to the traditional French bread that Parisian bakers first developed around 1920. When a law went into effect forbidding them from starting to work before 4 a.m., they began baking the long thin loaves that are synonymous with French baking today. We teach you to make the traditional French baguette recipe—starting with a flavorful poolish, hand rolling your dough, and ending with a very crisp crust surrounding a soft, holey interior. Imagine serving breakfast to out-of-town guests and bringing out a perfect baguette that they swear must have been airlifted from Paris.

You'll leave BAKE! with our French baguette recipe, the knowledge to recreate it at home, four French baguettes you made in class, dough to
bake later and great coupons.

May
03
2017
6:00 pm to 9:00 pm
$75.00

Learn the secrets to traditional German-style soft pretzels made with lard and dipped in lye. We will teach you how to form the crossed pretzel shape and tell you the story of why a monk decided to have this food be “in prayer.”You'll also shape the stick or baguette we make at the Bakehouse.These simple but tasty rolls are sure to become a family favorite. We'll also answer the “burning” question, “Are these dipped in the same lye used to make soap?” We'll end class tasting some warm pretzels with a little mustard and Zingerman's Creamery pimento cheese.

You'll leave BAKE! with our recipe, the knowledge to recreate it at home, a dozen pretzels you made in class and great coupons.

*This class was formerly known as "Bavarian Baguettes: a.k.a. German Pretzels"

May
04
2017
6:00 pm to 8:30 pm
$50.00

Chicago chef and restaurateur Ina Pinkney isn’t affectionately nicknamed the “Breakfast Queen” for nothing. She opened her restaurant, Ina’s Kitchen, in 1991 and it soon became Chicago’s premier breakfast restaurant. She is now the owner of INA’S, located in Chicago’s trendy West Loop Market District. She’s been serving up delicious and memorable dishes for years, and now she is coming to Ann Arbor to share some of her favorite recipes with you. Relax and enjoy while she makes you baked pasta frittata, vanilla bean pound cake, heavenly hots and moroccan sweet potato stew.

You’ll leave BAKE! with these recipes, the knowledge to recreate them at home, happy taste buds and great coupons!

*This class does not include any hands-on cooking or baking*

May
05
2017
1:00 pm to 3:30 pm
$50.00

Chicago chef and restaurateur Ina Pinkney isn’t affectionately nicknamed the “Breakfast Queen” for nothing. She opened her restaurant, Ina’s Kitchen, in 1991 and it soon became Chicago’s premier breakfast restaurant. She is now the owner of INA’S, located in Chicago’s trendy West Loop Market District. She’s been serving up delicious and memorable dishes for years, and now she is coming to Ann Arbor to share some of her favorite recipes with you. Relax and enjoy while she makes you baked pasta frittata, vanilla bean pound cake, heavenly hots and moroccan sweet potato stew.

You’ll leave BAKE! with these recipes, the knowledge to recreate them at home, happy taste buds and great coupons!

*This class does not include any hands-on cooking or baking*

May
05
2017
1:00 pm to 5:00 pm
$125.00

Before people find out how good our cakes taste, they comment on how good they look. Decorating might be the most fun part of cake making and it’s your chance to really put your personal touch on what you’ve baked. Learn the basics for a decorated cake. We’ll split several cakes, fill, crumb coat and ice them. We'll spend time practicing with different piping tips to make shells, rosettes, roses, vines, leaves, and writing letters on a cake.Practice makes perfect so you’ll get plenty of that.Finally, you'll have time to let your creativity flow as you put all that practice to work by decorating your cake.
You'll leave BAKE! with the knowledge to decorate cakes
at home, a cake you decorated in class and great coupons.

May
05
2017
5:00 pm to 9:00 pm
FREE

Come celebrate Cinco de Mayo with us at the Greyline Happy Hour for a fun time for you, your friends, and family.

Cash bar and snacks available for purchase.

May
06
2017
8:00 am to 12:00 pm
$125.00

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.

May
06
2017
9:00 am to 12:00 pm
$150.00

Make this popular street food from start to finish from Shih-Wen Wu, an instructor for the Confucius Institute at the University of Michigan. Chinese Steamed Buns also known as Baozi or simply known as Bao, are a very popular food in Chinese cuisine. Along city streets, you can often find street vendors selling all kinds of Baozi. Buns can come in a variety of shapes and sizes with various fillings. Savory buns come filled with meat, fish, or vegetables, some seasoned with BBQ or hot spices. Sweet buns are filled with red bean paste; lotus seed paste, custard, black sesame, chocolate, or come as just plain steamed dough (Man-tou). Buns are usually steamed, but can also come pan-fried. You will learn how to knead and make different shapes of bao and we will finish with steam and pan-fried savory (pork with vegetable) bao and steamed sweet (Adzuki red bean) buns. This hands-on class will open the door to experience a new world of Chinese cooking.

You’ll leave BAKE! With recipes, the knowledge to recreate them at home, the buns you made in class and great coupons.

May
06
2017
1:30 pm to 5:30 pm
$100.00

We all know that whole grains can be good for us, but that’s not the only reason to eat them. With the right recipes and techniques they can taste great too. We’ll teach you to make Bakehouse Country Wheat bread, a whole-grain raisin bread, and a masterful multi-grain bread. This class will change how you think of whole grain bread.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, six loaves of bread you made in class and great coupons.

May
06
2017
1:30 pm to 5:30 pm
$125.00

Love American pie and already have the classics down? Join us to add these variations to your repertoire - fried fruit pies, flaky pocket jam pies (a.k.a. the original pop tart), and Bakehouse key lime pie with a buttery graham cracker crust! This class is full of hands-on action like mixing, rolling, filling, crimping, and frying. And the results will be simply scrumptious. You'll be most popular at the pot luck after taking this class.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, six fried fruit pies, eight pocket jam pies, one 9" key lime pie and great coupons.

Read more about the Raspberry Patti Pocket on our blog!