Events & Tastings

Sep
22
2019
1:30 pm to 5:30 pm
$130.00

Some of our most delectable savory recipes have been brought together for one dynamite class! Together we’ll make focaccia bread with caramelized onions, gorgonzola cheese, and toasted walnuts; tender and tasty bacon cheddar scones; and lángos, a fried bread with savory toppings that's a popular street food in Hungary. You'll learn a variety of techniques and get plenty of hands-on practice mixing, kneading and shaping your doughs. Make these recipes at home for your next brunch or tailgate party and you're bound to even impress yourself.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two focaccia, two lángos, a dozen scones,and great coupons.

Sep
22
2019
1:30 pm to 5:30 pm
$130.00

We created this class years ago to celebrate Zingerman's Delicatessen's anniversary (they opened way back in 1982!). Learn to make our Jewish rye bread and black magic brownies, old-time favorites; and ourhummingbird cake recipe, 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 fixingsto go with your bread and end the class with iconic Zingerman’s treats: a sandwich, pickle, 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.

Sep
25
2019
10:00 am to 1:00 pm
$75.00

You can make your own fresh pasta at home! We’ll teach you how to make egg pasta and how to shape, as well as how to make and fill ravioli. We’ll also demonstrate a rye pasta and a simple marinara sauce.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 that you made in class, and great coupons.

Sep
25
2019
5:30 pm to 9:30 pm
$130.00

Every baker should know how to make a pie crust. You never stood on a chair to help Grandma bake a pie? You don’t get many second chances in life, but here’s your opportunity to learn how she did it.

In this class, we’ll deliver the techniques of how to make a pie crust the Zingerman's way—creating a flaky crust with butter, and another crust using lard and butter (no shortening allowed!). We'll teach you how to make the dough by hand, successfully roll it out, show you what par-baking a crust is, and how to crimp the edges to make your pies look beautiful. Pie flavors for this class vary by season (Apr-Sept: cherry and seasonal fruit, Oct-Mar: apple and pecan). Roll up your sleeves and join in the fun so you can tell all your friends you learned how to make a pie crust.

You'll leave BAKE! with our recipes, the knowledge to make pie crust at home, two 10-inch pies, and great coupons.

*We're sorry. Our repeat class discount does not apply to November Thanksgiving pie classes.

Sep
26
2019
10:00 am to 2:00 pm
$110.00

Learn to make a few of our best selling Zingerman’s Bakehouse soups! We serve up a couple of soups hot for lunch each day with a slice of bread. Now you can stir up some flavor in a BAKE! Class and make these recipes—classic Creamy Tomato thickened with a roux, and Molinaro’s Mushroom Barley with a parmesan-rind-flavored broth. We’ll also demonstrate the beloved 5 O’clock Cheddar Ale soup. You'll learn valuable cooking skills that are the building blocks of making great soups at home. These recipes are sure to be added to the family's mealtime most wanted list.

Sep
26
2019
5:30 pm to 9:30 pm
$110.00

In this class, we will teach you to bake your own rich and soft challah bread from scratch. You’ll create a traditional six-stranded braid and a turban shape studded with rum-soaked raisins. We'll demonstrate a seeded Moroccan challah bread braid, too. These gorgeous golden loaves, fresh from the oven, will be tough to resist on the car ride home. You've been warned.

You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, 2 loaves of challah bread you made in class, and great coupons. Please note that you will be taking home an unbaked dough to bake another loaf of challah bread at home.

Sep
26
2019
6:00 pm to 8:30 pm
$45.00

Take a deep dive into the history of coffee and the coffeehouse, and their crucial role in fostering global Jewish culture. Coffee was a new commodity and a drink and that made people alert and connected them to each other. The institution of the coffeehouse, from its establishment in the early 1500s in the Arab world, has provided an important meeting place for people from all walks of life, especially from the scholarly, creative, political, and business worlds.

Coffee and coffeehouses spread rapidly to cities in Western, Central, and Eastern Europe, America, and the Middle East, and were crucial for the emergence of a modern, urban public sphere. We will explore why coffeehouses were especially attractive for migrating Jews, who became associated with café culture as owners, costumers, and habitués, and how drinks and pastries were at the center of a "third space" that encouraged sociability, acculturation, exchange of ideas, and a blossoming of literature, journalism, and art. We'll serve a light meal as well, so you'll have brain food to power all that learning.

Shachar Pinsker is a Professor of Judaic Studies and Middle East Studies at the University of Michigan. He held visiting professor positions at Harvard, Tel Aviv, Ben Gurion, and the Hebrew University. He is the author of A Rich Brew: How Cafés Created Modern Jewish Culture (NYU Press, 2018), a finalist for the 2018 Jewish Book Award, and of Literary Passports: The Making of Modernist Hebrew Fiction in Europe (Stanford University Press, 2011), the winner of the 2011 Jordan Schnitzer Book Award from the Association for Jewish Studies. He is also the editor of three volumes of literature and scholarship. His articles were published in scholarly journals, as well in Ha'aretz, The New Republic, The Jewish Week, and In Geveb.

A light meal will be served prior to the talk and there will be a book signing afterwards.

Sep
27
2019
1:00 pm to 5:00 pm
$130.00

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 with a variety of cheeses, including Parmigiano Reggiano®, and toppings. 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!

Sep
27
2019
1:00 pm to 5:00 pm
$130.00

Great Jewish cookies have great names. Rugelach! Mandelbrot! Hamentaschen! They command attention. Putting out a tray of these at a party is your way of saying “the cookie is king.” We’ll walk you through every step of mixing and shaping these regal, head-turning, mouth-watering traditional Jewish desserts.

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

Sep
28
2019
8:00 am to 12:00 pm
$130.00

One of our most popular classes! Your family and house guests won't soon forget waking up to the aroma of butter, cinnamon, andbrown sugar from freshly 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.