Events & Tastings

Oct
17
2018
8:00 am to 9:30 am
$50.00

Have you ever thought about leaving your job to pursue a dream of starting your own business, with a starting salary of a whopping $0 per year? Or had the desire to do stand-up comedy in front of 200 people because you thought you could?

Oct
17
2018
10:00 am to 2:00 pm
$125.00

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 hummingbird cake, 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 fixins' to go with your bread and end the class
with iconic Zingerman’s treats: a sandwich, a pickle, a 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.

Oct
17
2018
5:30 pm to 9:30 pm
$125.00

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 coffeecake with a butter, brown sugar, and walnut struesel. 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, cookies, cookie dough to bake later and great coupons.

Oct
18
2018
10:00 am to 2:00 pm
$100.00

Ever wonder how those smooth fancy fondant-covered cakes are made? What exactly IS fondant anyway? In this class we take you through the steps of making your own fondant that actually tastes good. That’s right, fresh hand-made fondant from scratch! We'll show you the basic techniques for coloring, shaping and cutting out fondant. Then you'll split, fill, cover and decorate your own cake to take home. The next time there’s a birthday in your house, you’ll know how to make a cake that will leave everyone asking “How did you DO that?!”
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a 6" cake you decorated in class, fondant to use later and great coupons.

Oct
18
2018
5:30 pm to 9:30 pm
$125.00

We became friends with Eli and Tino of Dresdner Backhaus, a famous bakery in Dresden, Germany. When working with them we exchanged recipes and experience freely. Come and learn three breads our German friends taught us: Dinkelbrot, a spelt bread and sunflower loaf; Wurzelbrot, a rye and wheat baguette; and Vinschgauer, a savory seasoned mountain roll delicious with ham and cheese. You might want to have some at home ready for your return from class!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two baguettes, two loaves, 6 large rolls, and great coupons.

Oct
19
2018
1:00 pm to 5:00 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.

Oct
19
2018
1:00 pm to 5:00 pm
$125.00

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.

Oct
19
2018
5:45 pm to 8:30 pm
$45.00

•••featuring special guest Paolo Crotti from Roncadella dairy•••

Join us for an evening of mingling and clinking glasses! We are very excited to be hosting Paolo Crotti from the caseificio Roncadella located just outside of Reggio-Emilia, in northern Italy. Roncadella is one of the dairies we selected to work with during our Parmigiano Reggiano research trips we took the last two years. The cheesemaker for Roncadella, Marisa, is the only female cheesemaker making Parmigiano Reggiano. Paolo has worked closely with the Roncadella dairy since he was a boy. His dairy farm is one of the 6 farms that partner with Roncadella and he is the commercial manager for that farm. He also works with a nearby winemaker. We’ll hear details about the dairy and what makes it special, taste the Roncadella Parmigiano Reggiano in different recipes and we’re hoping that we can taste his wine at this event, but if not, we’ll have several other Italian wines from the Parma region.

We'll crack a wheel of Roncadella Parmigiano Reggiano at the event that was specially selected by Paolo (the cheese tastes best right after the wheel is first cracked!), and feature the cheese in several sweet and savory foods.

Ticket includes 2 drinks and you’ll leave with a few recipes, a hunk of Roncadella Parm to use at home and a happy belly.

Doors open at 5:45 and we’ll have a full bar ready to go, serving cocktails and some specialty non-alcoholic cocktails as well. Event begins at 6:00. Come and unwind with us for a delicious time!

Read more about Roncadella dairy and our Parm Project.

Oct
19
2018
6:30 pm to 8:30 pm
$45.00

Join us for a date night tasting of all things your significant other LOVES! Relaxation, wine, AND of course cheese! This tasting takes on a classic spin of our wine and cheese tasting with a little less education and more quality time together. We’ll try a variety of wines from our favorite domestic vintners (winemakers) paired with some of our favorite artisan cheeses. Bread and additional accompaniments from our Cream Top Shop will be provided.

This tasting is for cheese lovers 21+.

Sorry, this event is already full. Get on the waitlist!
Oct
20
2018
8:00 am to 12:00 pm
$100.00

At Zingerman’s Bakehouse we bake bagels as they were a long time ago - crispy on the outside, chewy on the inside, with big flavor, and a hole you can stick your finger through. Let us teach you to make a great bagel in your own home. You'll mix your dough from scratch, knead it by hand, shape it into rings, then boil and bake your bagels to get just the right texture. You'll choose your seeds too. We'll also show you traditional bialys, a crispy chewy roll with a center of slow roasted onions and poppy seeds. In class we'll snack on some bagels along with fresh cream cheese from our neighbor Zingerman's Creamery. This class will give you a great go-to recipe. Who wouldn't be impressed waking up to fresh baked bagels? After all, better bagels could make for better weekends!

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