Events & Tastings

Jun
30
2019
8:00 am to 12:00 pm
$125.00

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.

Jun
30
2019
3:00 pm to 5:00 pm
$35.00

A delicious introduction to the world of frozen desserts! This tasting will tingle your sweet tooth as we taste through some of our favorite flavors of gelato and sorbet that we produce at Zingerman’s Creamery. We’ll talk about why we choose the ingredients that we use, techniques used to create these frozen confections, and taste our way through what makes a great gelato. Additional accompaniments from our Cream Top Shop will be provided.

Jul
06
2019
8:00 am to 12:00 pm
$125.00

A galette is a fancy French word for a free-form tart. It sounds and looks impressive, but we’ll show you how to master this rustic but elegant pastry. First we’ll start with an important building block, mixing, rolling and shaping a basic butter pie dough. Then we’ll use it create individual savory galettes filled with herbed goat cheese (from Zingerman’s Creamery) and sliced tomatoes. Then we’ll bake a gorgeous, large, sweet galette—with almond frangipane and seasonal fruit (apple in March-June, peach in July-Aug). These are the recipes to roll out at your next dinner party.

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

Jul
06
2019
8:00 am to 12:00 pm
$125.00

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.

Jul
07
2019
8:00 am to 12:00 pm
$125.00

Calling all chocolate lovers! Let's bake some of our favorite treats that will satisfy your need for a chocolate fix: hot cocoa bundt cake, chocolate challah bread, and chocolate ganache filled s’more tarts. This class teaches a variety of vital baking techniques and versatile components, too!

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

Jul
07
2019
1:00 pm to 4:00 pm
$75.00

Jan 2019
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 with fresh basil and Parmigiano Reggiano®. 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.

Feb-Aug 2019
You can make your own fresh pasta at home! We’ll teach you egg wheat pasta dough and a variety of shapes, as well as how to make and fill ravioli. We’ll also demonstrate both rye pasta andMarinara sauce, which we’ll send you home to top all the pasta you make in class. 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.

Jul
10
2019
5:30 pm to 9:30 pm
$125.00

A galette is a fancy French word for a free-form tart. It sounds and looks impressive, but we’ll show you how to master this rustic but elegant pastry. First we’ll start with an important building block, mixing, rolling and shaping a basic butter pie dough. Then we’ll use it create individual savory galettes filled with herbed goat cheese (from Zingerman’s Creamery) and sliced tomatoes. Then we’ll bake a gorgeous, large, sweet galette—with almond frangipane and seasonal fruit (apple in March-June, peach in July-Aug). These are the recipes to roll out at your next dinner party.

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

Jul
13
2019
8:00 am to 12:00 pm
$125.00

Fruit tarts are a favorite of food photographers because they look soooo sweet and fresh and just say “summertime.” When you see too many of them on the covers of glossy magazines, you start to get the idea that they’re for experts only. Don’t believe it. We’ll show you how to make the sweet and tender pâte sucrée tart shells and rich vanilla pastry cream. Then we’ll compose our tarts together, teaching you how to arrange the fruit in an artful way. Next time you see a succulent tart gracing the cover of Fine Cooking, you won’t be fooled.

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

Jul
13
2019
1:30 pm to 5:30 pm
$125.00

Brioche is one of the most satisfyingly rich breads in the world. The scent of butter will fill the room when you learn how to make brioche dough, shape it and bake it to perfection. We’ll show you how versatile this dough is by making a traditional round tête shape, chocolate-filled brioche rolls, a savory brioche roll filled with sausage, and a sweet loaf called Craquelin, the national bread of Belgium! You'll get plenty of hands-on practice in class with mixing, kneading and proofing yeasted doughs. We'll also demonstrate "bee sting" cake. You gotta try it!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two loaves, eight rolls, dough to bake later and great coupons.

Jul
14
2019
8:00 am to 12:00 pm
$125.00

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. You'll make a double crust fruit pie and a single crust baked custard pie. 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, one butter pie crust to bake later and great coupons.

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