Events & Tastings

Sep
28
2019
8:00 am to 5:00 pm
$250.00

Did you know you can travel around Italy—from Puglia to Genoa to Sicily—all without leaving Ann Arbor? Well, in this case, your taste buds can at least. In BAKE!'s Mambo Italiano: Italian Breads hands-on baking class, we’ll take you on a bread-making tour across Italy. You’ll experience fresh baked Italian breads made from scratch, including Zingerman's Bakehouse Paesano, Rustic Italian, Focaccia, and Sicilian Sesame Semolina. Go home with eight loaves in all! And they taste even better when you've made them yourself!

Let's meet the breads:

Paesano—This bread hails from Puglia, the heel of the boot of Italy. The name itself translates to “villager” or “countryman.” It’s a rustic peasant bread we make with nothing but organic wheat flour, water, sea salt, and yeast, along with an organic cornmeal-dusted crust.

Rustic Italian—This bread is delightfully uncomplicated, kind of dreamy really. It’s a classic Italian white bread with a mild crumb and a thin crust. What makes ours better than the Italian bread commonly found in every store and bakery? We use nothing but organic wheat flour, water, sea salt, just a little yeast, but a lot of time.

Focaccia—A tender flatbread with garlic and olive oil in the dough topped with Parmigiano-Reggiano® cheese.

Sicilian Sesame Semolina—The entire loaf is rolled in unhulled sesame seeds before baking. The natural oil in all those seeds that cover the dough gets slowly roasted in the oven, contributing an intense flavor and aroma, not to mention a lovely little crunch. And that’s just the crust! Inside there’s a firm, rich, and almost cake-like crumb made with golden semolina flour yielding a beautiful yellow interior. The same flour is often used to make pasta.

Our Mambo Italiano: Italian Breads class is a full eight-hour day of Italian bread baking guided by our experienced baking instructors. You'll cover all the essential techniques, including finding out what in the world a poolish is and why you need it to make these breads, how to handle yeasted doughs, proper kneading, shaping your loaves, finding out when your loaves are ready to bake, and more. You'll get plenty of hands-on practice. While your loaves are rising we'll sneak into the Bakehouse to see breads being made on a larger scale. We'll also enjoy a great Bakehouse lunch together mid-day, included in your class price!

After our baking experts demonstrate how to successfully execute these recipes before your very eyes, you'll try your hand at making them yourself. And ourclasses are small, 12 or fewer students, so our instructors can answer your individual questions. After practicing in that rich learning environment, you'll have the skills to bake these Italian breads at home any time you want. It could satisfy your cravings for both a fresh warm loaf of Italian bread and an Italian holiday at the same time.

You'll leave BAKE! with Zingerman's Bakehouse Italian bread recipes, the knowledge to recreate them at home, two loaves of Paesano, two rounds of Focaccia, two loaves of Rustic Italian, two loaves of Sesame Semolina, a poolish to make more bread at home later and great coupons. Not to mention a full tummy from a great Bakehouse lunch and bread sampling throughout the day.

Read more about our Rustic Italian and Paesano breads on our blog!

Sep
28
2019
9:00 am to 12:00 pm
$130.00

Brownies are easy, even without the box! You'll learn how to make really great brownies with really great ingredients. The family works on a recipe together and you'll take home what you made in class!

BAKE! up some memories with your kids! Spend quality time in our teaching kitchen making something delicious together. Then we'll clean up the mess while you head home to enjoy what you made. These are modified versions of our classes—still hands-on, same great recipes, just scaled back a bit for younger students. Family groups work on each recipe together and take home what they made in class.

Family groups are:

one adult two children (ages 7 to 13)
or two adults and one child (age 7 to 13)

There is a minimum of two and a maximum of three people per family group.

Sep
29
2019
8:00 am to 12:00 pm
$130.00

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.

Sep
29
2019
8:00 am to 5:00 pm
$250.00

Have you always wondered how to make naturally leavened bread at home? What is a sourdough starter anyway? In this class, we will demystify naturally leavened bread for you, teach you how to make and maintain your own sourdough starter, mix and treat the dough, and finally bake a loaf of crusty, flavorful bread at home.

February 2019-August 2019, you will make Farm Bread, 8 Grain 3 Seed, Pecan Raisin, and watch a demonstration of Parmesan Pepper.

September 2019-January 2020, you will make three of Zingerman's Bakehouse's signature breads: Cranberry Pecan, Farm, and Parmesan Pepper, as well as watch a demonstration of True North wheat bread.

Your class includes a great Zingerman's Bakehouse lunch, too. This is anadvanced class for the dedicated baker.

You'll leave BAKE! with Zingerman's naturally leavened bread and sourdough starter recipes, the knowledge to recreate them at home, 6 loaves of bread, sourdough starter to make more bread at home, and great coupons. Not to mention a full tummy from lunch and bread snacking in class.

Read more about our Pecan Raisin Bread on our blog!

Sep
29
2019
1:30 pm to 5:30 pm
$150.00

Why order in when you can make it better from scratch at home? Shih-Wen Wu, an instructor for the Confucius Institute at the University of Michigan, comes to BAKE! To teach the art of making two versatile Chinese snacks. You will learn the Chinese dumpling, also known as "JiaoZi.” One filling is pork, shrimp and Chinese garlic chive, and the other is tofu, spinach, mung bean noodle, and shiitake mushroom. You will also learn to make Chinese Scallion Pancakes. With these two recipes in hand, everyone will be inviting themselves over to your house.

You will leave BAKE! With the recipes, the knowledge to recreate them at home, the JiaoZi and scallion pancakes you made in class, and great coupons!

Oct
02
2019
5:30 pm to 9:30 pm
$110.00

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 am, 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.

Oct
03
2019
10:00 am to 2:00 pm
$130.00

A sweet selection of Eastern European traditions, like comfort food breads, you could say. Each one is soft and sweet, like a hug from your grandma (or bubbe, or mummo). In this fun, hands-on class, you’ll make Bulla bread, a cardamom roll from Sweden and Finland;Povitica, a cinnamon walnut roll from Croatia;and Babka, a Jewish chocolate swirl loaf. With these recipes in hand, you can surely host a world-class brunch!

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

Oct
03
2019
5:30 pm to 9:30 pm
$130.00

Ever wonder how to make those tender hollow little cream puff shells? Well, join us to find out! Learn the history and basic techniques of creating sweet and savory pastries from pâte à choux (pot-a-shoo) dough. You'll make your own dough and pipe éclairs and cream puffs. We’ll make pastry cream, whipped cream, and chocolate ganache to fill your creations. These recipes will kick your entertaining up several notches.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a dozen and a half cream puffs, pastry cream, and ganache to use later, and great coupons.

Oct
04
2019
1:00 pm to 5:00 pm
$130.00

Experience three classics from Detroit institutions that have been around since the 1920s and 1940s. 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 long john coffee cake with a butter, brown sugar, and walnut 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 coffee cake, cookies, and great coupons.

Oct
04
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.