Events & Tastings

Apr
20
2019
1:30 pm to 5:30 pm
$100.00

Unleash your creativity on cookies! Decorated cookies make great gifts, party favors, stocking stuffers and holiday centerpieces. In this class, you'll learn to make our tasty sugarcookie doughand use a variety of decorating techniques. You'll make your own cookie dough and fresh fondant from scratch to take home. We'll show you how to decorate with fondant and royal icing, and then you'll get plenty of hands-on practice. We provide an assortment of cookie cutters, but you're welcome to bring your own (3" to 4" please).

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, fondant and a dozen dazzling decorated cookies you created yourself, plus great coupons.

Apr
20
2019
3:00 pm to 5:00 pm
$40.00

A delicious introduction to the world of cheese! Join Tessie, one of our Cream Top Shop managers and resident Certified Cheese Professional, as she guides you through the seven major styles of cheese. She'll talk about what makes each style unique and provide samples of each, share tips for building a well-rounded cheese board, and give some tips on the basics of pairing cheese with beer & wine. Bread and additional accompaniments from our Cream Top Shop will be provided.

Apr
21
2019
8:00 am to 12:00 pm
$100.00

Unleash your creativity on cookies! Decorated cookies make great gifts, party favors, stocking stuffers and holiday centerpieces. In this class, you'll learn to make our tasty sugarcookie doughand use a variety of decorating techniques. You'll make your own cookie dough and fresh fondant from scratch to take home. We'll show you how to decorate with fondant and royal icing, and then you'll get plenty of hands-on practice. We provide an assortment of cookie cutters, but you're welcome to bring your own (3" to 4" please).

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, fondant and a dozen dazzling decorated cookies you created yourself, plus great coupons.

Apr
21
2019
8:00 am to 12:00 pm
$125.00

Our Guinness Beef Stew is so rich and flavorful that Amy says, “I’ve since stopped up making my family’s stew recipe.” Beware this might happen to you too! To sop up the stewy sauce we’ll make soft and tasty Baps - a dreamy little dinner roll. Need a little something for dessert? Let’s make classic shortbread cookies.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, dinner for four and great coupons.

Apr
21
2019
12:00 pm to 2:00 pm
$30.00

Learn the keys to successful coffee brewing using a wide variety of brewing methods from filter drip to syphon pot. This tasting session will explore a single coffee brewed 6 to 8 different ways, each producing a unique taste. We will discuss the merits and differences of each style while we demonstrate the proper proportions and techniques for each method.

Sorry, this event is already full. Get on the waitlist!
Apr
21
2019
1:30 pm to 5:30 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.

Apr
21
2019
1:30 pm to 5:30 pm
$100.00

Ever wonder how those smooth fancy fondant-covered cakes are made? What exactly IS fondant anyway? In this class, we take you through the steps of making your own fondant that actually tastes good.That’s right, fresh hand-made fondant from scratch! We'll show you the basic techniques for coloring, shaping and cutting out fondant. Then you'll split, fill, cover and decorate your own cake to take home. The next time there’s a birthday in your house, you’ll know how to make a cake that will leave everyone asking, “How did you DO that?!”

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a 6-inch cake you decorated in class, fondant to use later and great coupons.

Apr
21
2019
2:00 pm to 3:00 pm
$10.00

Join our cheese and gelato makers on an hour-long adventure to learn how we transform local milk into delicious cheese and gelato. On this tour, you will observe mozzarella stretching as well as taste freshly-made gelato. Taste some of our cow’s milk and goat’s milk cheeses while hearing directly from the makers how the cheese is made. After the tour, make time for tasting in the Cream Top Shop or grab a couple of grilled sandwiches to enjoy for lunch.

Apr
24
2019
10:00 am to 2:00 pm
$125.00

Our BAKE! principal, Sara, is really passionate about baking bread and is always on a mission to create even more really great tasting whole grain breads for our repertoire and yours. In this class, you’ll bake a multigrain boule made with whole wheat, farina and oats, a quinoa-and-flax-seed sandwich loaf, and kamut-and-fig bread. It will great hands-on practice with bread techniques including creating a "soaker" with your grains and working with yeasted doughs. Not to mention the satisfaction of making your own healthy loaves with great texture and full flavor. Eat well and feel well!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 6 loaves of bread and great coupons.

Apr
24
2019
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"