Events & Tastings

Jun
21
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.

Jun
21
2018
5:30 pm to 9:30 pm
$100.00

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.

Jun
21
2018
5:30 pm to 6:30 pm
$15.00

Woo hoo! School is out and summer is here! At Zingerman’s, we get excited for summer for lots of reasons - one of them is summer cooking! In this JUST FOR KIDS demo and tasting - our good friend Brad from Zingerman’s Mail Order will be here to teach you to taste like an expert, introduce you to some of our favorite summer ingredients, and demonstrate how they can easily be put them together for a simple summer meal that you can make yourself at home! Even better?! Most of our favorite ingredients will be ON SALE during our huge SUMMER SALE - so tell your parents all about them so you can stock up your pantry and cook all summer long.

Jun
22
2018
6:00 pm to 8:00 pm
$40.00

Go beyond the fresh chevre and dive into the delicious world of goat's milk! We'll taste some of our favorite goat's milk cheeses, and explore the diversity of the textures and flavors that can be produced from fresh and spreadable to cheddars and blues.

Jun
23
2018
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 (May-Sept: blueberry and lemon chess/ Oct-Apr: 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" pies, one butter pie crust to bake later and great coupons.

Jun
23
2018
8:00 am to 12:00 pm
$250.00

A new class with new techniques! Get ready for a full day of the magic of naturally leavened breads. You'll learn to create and maintain a sourdough starter, plus make and use a liquid leaven. You’ll bake four different breads to practice your skills: a country bread, roasted garlic and herb fougasse, a multi-grain sourdough and Lake Shore levain, a bread with local flavors of cherry, beer, and Michigan whole wheat. We’ll also demonstrate recipes that use leftover starter such as crackers, cornbread and waffles. Your class includes a great Zingerman's Bakehouse lunch too! This is an advanced class for the dedicated baker.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 8 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.

Jun
23
2018
1:30 pm to 4:30 pm
$100.00

This is a photo worthy dessert that’s sure to impress your guests. You'll make all the components from scratch and learn several valuable baking techniques along the way: a swiss cake roll made with vanilla chiffon cake & raspberry preserve and a raspberry bavarian cream. The real magic happens during assembly. Wait till you see and taste it!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one 8" cake and great coupons.

Jun
23
2018
1:30 pm to 5:30 pm
$250.00

A new class with new techniques! Get ready for a full day of the magic of naturally leavened breads. You'll learn to create and maintain a sourdough starter, plus make and use a liquid leaven. You’ll bake four different breads to practice your skills: a country bread, roasted garlic and herb fougasse, a multi-grain sourdough and Lake Shore levain, a bread with local flavors of cherry, beer, and Michigan whole wheat. We’ll also demonstrate recipes that use leftover starter such as crackers, cornbread and waffles. Your class includes a great Zingerman's Bakehouse lunch too! This is an advanced class for the dedicated baker.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 8 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.

Jun
24
2018
8:00 am to 12:00 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.

Jun
24
2018
9:00 am to 12:00 pm
$75.00

Hop on the tahini train! We’ve been experimenting in the kitchen with the latest culinary craze, tahini (rich sesame paste). And we’re using a particularly great organic tahini we sourced from Cyprus. In this class you’ll bake tahini butter cookies, tahini banana bread made with Michigan wheat flour and black sesame seeds, and tahini filled croissants. (Due to time constraints, we will provide you with already baked croissants to fill.) They'll add excitement and flavor to your baker's recipe box.

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