Events & Tastings
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. A demonstration of the proper proportions and techniques for each method and a discussion of the merits and differences of each style will take place.
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 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 bread you made in class and great coupons.
Cheese and bourbon. They both get better with age, and the Roadhouse welcomes you to savor the best of these delights with our upcoming Kentucky Special Dinner. This multi-course regional meal will include dishes featuring cheese from Kenny’s Farmhouse and bourbon pairings!
Kenny’s Farmhouse put Kentucky cheesemaking on the map in 1998, when founder Kenny Mattingly was inspired to take his dairy farm to a new level after observing farming practices in Europe. Today, Kenny and his team are producing award-winning cheeses, using old world techniques and aging many of their offerings in caves on their farm.
Zingerman’s Roadhouse proudly serves cheeses from Kenny’s Farmhouse on our menu because they offer an intense quality of flavor thanks to the fresh, raw milk they are made from daily.
Join us on May 9 as we welcome our special guests from Kenny’s Farmhouse to explore a rich tradition of farm-made cheeses. Chef Alex Young will collaborate with Kenny for an unforgettable menu, featuring a selection of Kentucky’s choice bourbons!
You don’t want to miss this fantastic night.
Join us to learn two Hungarian all time favorites: Esterházy Torta, a walnut cream cake with a pretty design on top and Somodi Kálacs, a cinnamon swirl bread. This class covers a variety of techniques- from glazing and marking your torte to folding and rolling the cinnamon swirl inside your yeasted dough.
You'll leave BAKE! with our recipes, the knowledge to recreate them and pronounce them at home, one 1/4 sheet cake, one loaf of bread, and great coupons.
Hungry for more Hungary? Travel with us to Hungary on our food tour in May 2017.
Remember when you were little and the gym teacher pulled out a compact plastic bundle and magically unfurled it into a huge parachute that the whole class could fit under? Well, you’ll have that experience all over again when we take a grapefruit size piece of strudel dough and stretch it out to cover a 24 sq. ft. table. Then we’ll make sweet and savory fillings to finish it off. This is just about the most fun you can have making food. You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two strudel you made in class, strudel dough to bake at home and great coupons.
Have you ever thought to yourself, “I wish I could make my own fancy truffles!”? Well, now is your chance! Ann Arbor confectioner, Nancy Biehn, will be joining us at BAKE! for an afternoon of everything chocolate. She will display her chocolate skills, teaching you the chocolate tempering process, rolling truffles and making molded chocolates. She will also present the process of turning Theobroma Cacao into chocolate.
You’ll leave BAKE! with recipes, chocolate knowledge, happy taste buds and great coupons!
*This class does not include any hands-on cooking or baking*
Let's make dinner together! Learn to bake a few classics and go home with a fine French inspired meal you made yourself. We’ll make savory bacon quiche Lorraine, crusty french baguettes, and crispy tuille cookies.
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, dinner for four and great coupons!
If the J is your favorite part of the PBJ in your lunchbox, then this is the class for you! Our specialty foods experts will guide you through our vast collection of jams and preserves. You’ll learn about the differences between jam and preserves, hear some stories about our favorite jam makers, and learn about some interesting types you may not have tried before (how about tomato jam?) Best part of the class - we’ll taste them all!
Kids of any age will enjoy this class and tasting. The cost is $15 per kid. There is no cost for parents to fully participate or lurk in the background. All participants will also receive a 20% off coupon to use that evening for dinner or shopping at the Deli.
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.
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 (spring/summer: blueberry and lemon chess/ fall/winter: apple and pumpkin). Roll up your sleeves and join in the fun so you can tell al 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" pies, one butter pie crust to bake later and great coupons.