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. 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 and/or bialys you made in class and great coupons.

What our guests have to say about this class:

I will now make bagels. Never thought it possible. — Chris A.

I love to learn new techniques—especially for things I might not make at home, such as bagels. — Mia B.

Calling all chocolate lovers! Let's bake some of our favorite treats that will satisfy your need for a chocolate fix: Hot Cocoa bundt cake, Chocolate Challah bread, and chocolate ganache-filled s’more tart. This class teaches a variety of vital baking techniques and versatile components, too!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, asmall Hot Cocoa cake, aloaf of Chocolate Challah, a9-inch s'moretart, and great coupons.

What our guests have to say about this class:

This was an ambitious class! We accomplished a great deal without feeling rushed or pressured to finish—the class moved along at a comfortable pace. My knowledge of baking methods and techniques continues to grow andI continue to be amazed by the level of instruction. —Dara K.

Chocolate challah has changed my life! —Candy S.

I knew absolutely nothing about baking before coming to this class and was quite nervous about being thrown into it, but the instructor did a wonderful job demonstrating everything in a totally understandable way. I feel far more confident! —William J.

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 am, 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.

What our guests have to say about this class:

I came in never having tried making bread and I feel I'm leaving with the knowledge to try and create some on my own. —Nate R.

Everyone should know how to make baguettes like this. I've been trying to make good baguettes for awhile. This has opened my mind. —John D.

Taking your baking classes has given me the confidence to bake more frequently, trying new recipes to prepare for friends and family. —Lisa S.

Fruit tarts are a favorite of food photographers because they look soooo sweet and fresh and just say “summertime.” When you see too many of them on the covers of glossy magazines, you start to get the idea that they’re for experts only. Don’t believe it. We’ll show you how to make the sweet and tender pâte sucrée tart shells and rich vanilla pastry cream. Then we’ll compose our tarts together, teaching you how to arrange the fruit in an artful way. Next time you see a succulent tart gracing the cover of Fine Cooking, you won’t be fooled.

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

What our guests have to say about this class:

Such a fun baking class. Instructors not only teach us, but give each one of us the time and attention to learn and practice. They all are very professional!!! —Jinny S.

Being able to practice new techniques in a class where I can get help & feedback gives me the confidence to try them at home. —Jane B.

Was so much fun! I have already told my mum we are coming back next year. —Bex S.

Have fun mixing up cake batter, and don't worry—we'll clean up the mess!

BAKE! up some memories with your kids! Spend quality time in our teaching kitchen making something delicious together. Then we'll clean up the mess while you head home to enjoy what you made. These are modified versions of our classes—still hands-on, same great recipes, just scaled back a bit for younger students. Family groups work on each recipe together and take home what they made in class.

Family groups are:

one adult two children (ages 7 to 13)
or two adults and one child (age 7 to 13)

There is a minimum of two and a maximum of three people per family group.

A sweet selection of Eastern European traditions, like comfort food breads, you could say. Each one is soft and sweet, like a hug from your grandma (or bubbe, or mummo). In this fun, hands-on class, you’ll make Bulla bread, a cardamom roll from Sweden and Finland (also known as Pulla or Nisu);Povitica, a cinnamon walnut roll from Croatia;and Babka, a Jewish chocolate swirl loaf. With these recipes in hand, you can surely host a world-class brunch!

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

What our guests have to say about this class:

I have never turned on my oven since moving to Ann Arbor 15 months ago—now I will. —Randy T.

The breads were delicious! I loved the cardamom rolls, they are fantastic. If I ran a B&B I would bake them every day. —Denise A.

I came because I wanted to learn the babka recipe, but I loved the other breads almost more! I can't wait to make them at home this holiday season. —Ani K.

For kids ages 12-14.

Save the date! Details of the class content will be posted in February.

You’ll leave BAKE! With our recipes, the knowledge to recreate them at home, all the food you made in class and great coupons. For kids ages 12-14.

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-sized 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.

What our guests have to say about this class:

My strudel before was a disaster! Now I have confidence I can make it at home. —Chrissy

It was a fun class, taught by excellent instructors. They showed us that making a great strudel is not as hard as I thought. —Mike C.

I came hoping it would help me feel empowered to do more at home and I feel like it has done just that. So thank you so much!!! —Karissa M.

A galette is a fancy French word for a free-form pie. It sounds and looks impressive, but we’ll show you how to master this rustic but elegant pastry. First, we’ll start with an important building block, mixing, rolling, and shaping a basic butter pie dough. Then we’ll use it create individual savory galettes filled with herbed goat cheese (from Zingerman’s Creamery) and sliced tomatoes. Then we’ll bake a gorgeous, large, sweet galette—with almond frangipane and seasonal fruit (apple in March-June, peach in July-Aug). These are the recipes to roll out at your next dinner party.

You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, one large sweet galette, four small savory galettes, and great coupons.

What our guests have to say about this class:

One of the best parts about this class is that we made an easy, useful pie dough—something that I'd readily try on a moment's notice. It's nice not to be afraid of pie dough anymore. —Kathleen C.

This was one of the most fun things I've ever done. I thoroughly enjoyed every moment of learning in a relaxed and comfortable environment. I'm going to be making galettes for everything now. —Bolanle A.

I think I'll be making savory galettes for dinner every other week now. —Emily P.

While working with with Eli and Tino of Dresdner Backhaus, a famous bakery in Dresden, Germany, we exchanged recipes and experience freely. Come and learn three breads our German friends taught us: hands-on mixing and shaping of our Dinkelbrot, a spelt flourand sunflower seed loaf; a mixing demo and hands-on shaping of Wurzelbrot, a rye and wheat baguette; and hands-on mixing and shaping of 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.

What our guests have to say about this class:

Very thorough presentation. One of the best BAKE! classes I've taken. Taking home rye starter is a big plus! —Helen P.