Events & Tastings

Oct
19
2017
5:30 pm to 9:30 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!

Oct
19
2017
5:30 pm to 9:30 pm
$100.00

Ah, the pizza pie! It's a cornerstone of the American diet, and yet so few folks actually make pizza at home! We're here to show you how easy and fun it can be to make New York-style and Chicago-style pizza recipes. We'll fire up our wood-fired oven to BAKE! them and give you plenty of pizza samples in class. We will also demonstrate Pizza Bianca, a flavorful Italian bread that is a great accompaniment to any dinner. The next time you reach for the phone to order pizza delivery, you'll remember it's fun and a lot more flavorful to make it yourself.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one New York-style pizza, one Chicago-style pizza, two New York-style pizza doughs, one Chicago-style pizza dough and great coupons. Not to mention a full tummy from plenty of pizza snacking in class!

Oct
20
2017
1:00 pm to 4:00 pm
$75.00

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. 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.

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

Oct
20
2017
1:00 pm to 5:00 pm
$125.00

Our BAKE! principal, Sara, is really passionate about baking bread and is always on a mission to create even more really great tasting whole grain breads for our repetoire and yours. In this class you’ll bake a multi-grain boule made with whole wheat, farina and oats, a quinoa and flax seed sandwich loaf, and kamut and fig bread. It will great hands-on practice with bread techniques including creating a "soaker" with your grains and working with yeasted doughs. Not to mention the satisfaction of making your own healthy loaves with great texture and full flavor. Eat well and feel well!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 6 loaves of bread and great coupons.

Oct
20
2017
4:30 pm to 6:00 pm
$35.00

Giovanni Serra from Valserena Parmigiano Reggiano and Karl Berthold from Gourmet IT are visiting us from Parma, Italy. Join us in a tasting flight of Valserena, that will be accompanied by wine pairings and several small plates featuring Parmigiano Reggiano.

Participants will receive a 1/3 pound piece of Parmigiano Reggiano and a cheese knife to take home.

Oct
20
2017
6:00 pm to 8:00 pm
$30.00

A delicious introduction to the world of cheese! Join Tessie, one of our Cream Top Shop managers and resident Certified Cheese Professional, as she guides you through the seven major styles of cheese. She'll talk about what makes each style unique and provide samples of each, share tips for building a well-rounded cheese board, and give some tips on the basics of pairing cheese with beer & wine. Bread and additional accompaniments from our Cream Top Shop will be provided.

4 seats left!
Oct
21
2017
8:00 am to 5:00 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.

Oct
21
2017
8:00 am to 12:00 pm
$150.00

Make this popular street food from start to finish from Shih-Wen Wu, an instructor for the Confucius Institute at the University of Michigan. Chinese Steamed Buns also known as Baozi or simply known as Bao, are a very popular food in Chinese cuisine. Along city streets, you can often find street vendors selling all kinds of Baozi. Buns can come in a variety of shapes and sizes with various fillings. Savory buns come filled with meat, fish, or vegetables, some seasoned with BBQ or hot spices. Sweet buns are filled with red bean paste; lotus seed paste, custard, black sesame, chocolate, or come as just plain steamed dough (Man-tou). Buns are usually steamed, but can also come pan-fried. You will learn how to knead and make different shapes of bao and we will finish with steam and pan-fried savory (pork with vegetable) bao and steamed sweet (Adzuki red bean) buns. This hands-on class will open the door to experience a new world of Chinese cooking.

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

Oct
21
2017
10:00 am to 12:00 pm
$50.00

Come help us celebrate the release of the Zingerman’s Bakehouse cookbook!

Don't miss this one time event! Sink your teeth into a sweet and savory multi-course brunch prepared by Roadhouse chefs, featuring a tasty spin on some classics from our friends at Zingerman's Bakehouse.

The Bakehouse is celebrating their 25th anniversary with a cookbook that shares years of recipes for baking and business. You'll meet authors and bakery co-owners Amy Emberling and Frank Carollo and experience the Bakehouse’s and the Roadhouse's devotion to great food. Then, go home with your own signed copy of the book and very happy taste buds! We are offering discounts for any books pre-ordered with your ticket or purchased at the brunch.

Chronicle Books says:
This is the must-have baking book for bakers of all skill levels. Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy brownies and ginger jump ups, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Zingerman's is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman's bakers share 65 meticulously tested, carefully detailed recipes in a beautiful hardcover book featuring more than 50 color photographs and bountiful illustrations. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every "I can't believe I get to make this at home!" treat.

Sorry, this event is already full. Get on the waitlist!
Oct
21
2017
1:30 pm to 5:30 pm
$125.00

Our Guinness Beef Stew is so rich and flavorful that Amy says, “I’ve since stopped up making my family’s stew recipe.” Beware this might happen to you too! To sop up the stewy sauce we’ll make soft and tasty Baps - a dreamy little dinner roll. Need a little something for dessert? Let’s make classic shortbread cookies.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, dinner for four and great coupons.