Events & Tastings

Apr
07
2018
1:30 pm to 5:30 pm
$125.00

Let's bake pastries for dinner! In this class we'll delve in to a few of the delicious savory pies found in just about every culture. We'll make chorizo empanadas, found in Spain, Portugal, Central and South America; potato knish, a Jewish staple in Eastern Europe; and beef pasties, served up by the thousands in Michigan's Upper Peninsula but originating in England. We'll teach you how to make a flaky pasty dough, empanada dough, and tender knish dough. You'll learn to make the accompanying fillings and get practice hand-forming each of your little "pies".You'll leave BAKE! with our recipes, the knowledge to recreate them at home, four chorizo empanadas, four beef pasties, eight potato caramelized onion knish and great coupons.

Apr
08
2018
8:00 am to 12:00 pm
$100.00

At Zingerman’s Bakehouse we bake bagels as they were a long time ago - crispy on the outside, chewy on the inside, with big flavor, and a hole you can stick your finger through. Let us teach you to make a great bagel in your own home. You'll mix your dough from scratch, knead it by hand, shape it into rings, then boil and bake your bagels to get just the right texture. You'll choose your seeds too. We'll also show you traditional bialys, a crispy chewy roll with a center of slow roasted onions and poppy seeds. In class we'll snack on some bagels along with fresh cream cheese from our neighbor Zingerman's Creamery. This class will give you a great go-to recipe. Who wouldn't be impressed waking up to fresh baked bagels? After all, better bagels could make for better weekends!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two dozen bagels/bialys you made in class and great coupons.

Apr
08
2018
12:00 pm to 2:00 pm
$30.00

Sample coffees from Africa, Central and South Americas, and the Asian Pacific. We will taste and evaluate these coffees using the techniques and tools used by professional tasters. This is an eye-opening introduction of the world of coffee.

4 seats left!
Apr
08
2018
1:00 pm to 5:00 pm
$125.00

Making a coffeecake is worth it for the smell alone! In this hands-on class you'll craft three different coffeecakes so good you’ll be baking them for years to come- including our popular hot cocoa coffee cake, blueberry buckle and banana bread with salted pecan praline. You'll have your household jumping out of bed in the morning for your fresh baked creation!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, the cakes you baked in class and great coupons.

Apr
08
2018
2:00 pm to 5:00 pm
$75.00

Come and learn the secret to making terrific fresh mozzarella from the experts! In this fun-filled, two-part class we'll show you the ins and outs of making this simple, yet delicious cheese. You'll learn how to pull balls of fresh mozzarella from curd we make in class using fresh milk. Then we’ll stretch string cheese and create rich, creamy burrata. You'll get all of the cheese that you make in class to take home and eat, plus the recipes that we teach! Perfect for pizza, super on a salad, or amazing on its own, this versatile cheese is as much fun to make as it is to eat. Adults and children over 12 are welcome. Classes fill fast, sign up today

Apr
11
2018
6:00 pm to 9:00 pm
$75.00

You can make your own fresh pasta at home! We’ll teach you two classic doughs, two sauces, and some traditional shaping techniques. Learn these versatile recipes for Southern Italian semolina pasta and Northern Italian egg pasta, as well as classic marinara sauce. We'll also demonstrate making a fresh pesto sauce. You’ll get hands-on practice with various pasta rolling and shaping techniques. These can be the inspiration for all the pasta creations you can dream up at home.

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

Apr
11
2018
6:00 pm to 9:00 pm
$75.00

Learn the tips to flaky and tender scones and biscuits, such as how to properly cut butter into flour. We’ll make Bakehouse classic ginger scones, sweet potato biscuits (a staple at Thomas Jefferson’s house) and Southern style buttermilk biscuits. Simple and delicious, this staple will surely become one of your favorites!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 3 dozen pastries you made in class and great coupons.

Apr
12
2018
1:00 pm to 5:00 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
12
2018
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.

Apr
12
2018
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"