Events & Tastings

Jun
08
2017
5:30 pm to 9:30 pm
$125.00

Brownies are easy even without a box mix, but you really can taste the difference when you make them with great ingredients. We’ll make four different varieties including our very own magic brownie with toasted walnuts (called one of the top 20 recipes of all time by Midwest Living Magazine), a fudgy brownie, buenos aires brownies with dulce de leche caramel and pecan blondies. After tasting all of these brownies you’ll leave feeling magical.

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

Jun
09
2017
thru
Jun
11
2017
June 9, 2017, Friday to June 11, 2017, Sunday
11:00 am to 6:00 pm
$1,500.00

The Grand Traverse Bay area of Michigan brings the best of Lake Michigan’s bounty to our table. Traverse City, a charming Lake Michigan beach community, is a four-season outdoor recreation hub known for its freshwater sugar sand beaches and thriving wine, food and craft brewing scene. The unique growing seasons and fresh water lake breezes support the best farms, orchards, wineries and fishing in the Midwest. A vibrant community of chefs, artisanal food producers, farmers and distillers has joined forces to build and sustain one of the most interesting and robust food hubs in the country. Join us as we explore and understand the bounty and beauty of True North.

Jun
09
2017
1:00 pm to 5:00 pm
$125.00

Love American pie and already have the classics down? Join us to add these variations to your repertoire - fried fruit pies, flaky pocket jam pies (a.k.a. the original pop tart), and Bakehouse key lime pie with a buttery graham cracker crust! This class is full of hands-on action like mixing, rolling, filling, crimping, and frying. And the results will be simply scrumptious. You'll be most popular at the pot luck after taking this class.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, six fried fruit pies, eight pocket jam pies, one 9" key lime pie and great coupons.

Read more about the Raspberry Patti Pocket on our blog!

Jun
09
2017
1:00 pm to 5:00 pm
$125.00

Love American pie and already have the classics down? Join us to add these variations to your repertoire - fried fruit pies, flaky pocket jam pies (a.k.a. the original pop tart), and Bakehouse key lime pie with a buttery graham cracker crust! This class is full of hands-on action like mixing, rolling, filling, crimping, and frying. And the results will be simply scrumptious. You'll be most popular at the pot luck after taking this class.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, six fried fruit pies, eight pocket jam pies, one 9" key lime pie and great coupons.

Read more about the Raspberry Patti Pocket on our blog!

Jun
09
2017
1:00 pm to 5:00 pm
$125.00

Experience three classics from Detroit institutions that have been around since the 1920s and 1940s. Our own principal Dan was born and bred in the "D" and these foods are a beloved part of his memories there. 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 family favorite long john coffeecake with butterscotch, walnuts and 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 coffeecake, baked cookies and cookie dough to make cookies at home and great coupons.

Jun
10
2017
8:00 am to 12:00 pm
$125.00

One of our most popular classes because we teach you Zingerman's beloved croissant recipe. There are very few places in the world outside of France where you can get a good, truly flaky, buttery croissant. Zingerman’s Bakehouse is one of them. There are some tricks but it’s mostly about taking the time to do it right. And when you smell and taste these treats, you’ll be happy that you did. In this class you’ll learn the basic techniques of creating traditional butter laminated dough. You'll make our plain butter croissant recipe in class, as well as almond and chocolate filled!

You'll leave BAKE! with our croissant recipe, the knowledge to recreate it at home, a dozen croissants you made in class, croissant dough to bake later and great coupons.
**You may want to bring a cooler to put your take-home croissant dough in, if you are traveling more than an hour to attend class.

Jun
10
2017
8:00 am to 12:00 pm
$100.00

For most people, the phrase “American bread” conjures some unfortunate stereotypes: white bread is bland, wheat bread is dry, and cornbread is just for sopping up chili. In this class, you’ll taste just how good American breads can be. You’ll learn how we make our succulent Bakehouse White; discover a 100% whole wheat bread so sweet, Bakehouse founder Frank Carollo named it after his daughter Margaret; and bake our tasty, slightly sweet Northern style cornbread. Get plenty of hands-on practice at mixing, kneading and shaping your loaves too. Once you’ve taken this class, you’ll never have to settle for stereotypes again!
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 5 loaves of bread you made in class and great coupons.

Jun
10
2017
1:30 pm to 5:30 pm
$125.00

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.

Jun
10
2017
1:30 pm to 5:30 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.

Jun
11
2017
1:00 pm to 5:00 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 (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.