Sail ashore and conquer the mysterious and rich world of Danish dough. You will learn the techniques for laminating rich dough with butter,make your own dough in class, and create hand-shaped Danish (almond-filled bear claws, pinwheels, and pockets filled with cream cheese or fruit), each surrounded by the rich tender flaky dough that makes a good Danish. Oh so delicious!

You'll leave BAKE! with our recipes, the knowledge to recreate themat home, 18 Danish you made in class, dough to bake at home, and great coupons.

**You may want to bring a cooler to put your take-home dough inif you are traveling more than an hour to attend class.

Experience the aroma of butter, cinnamon, and sugar permeating the room from your fresh baked sweet rolls, warm and gooey, right out of the oven.

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.

11am ‘til the paella’s gone! Paella Presentation at noon

We had so much fun last year we had to do it again, so to Paella fans’ delight there will be not uno, not dos, but tres Paella Parties on the Patio!

Our 34th annual celebration of the fabulous foods of Spain culminates with a two-grill Paella throwdown on Zingerman’s Deli Patio.

The show is free; Paella is available for purchase by the pound. Your RSVP helps us to know how much food to prepare. Please arrive early, as seats are available upon a first-come-first-served basis.

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.

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 ourhummingbird cake recipe, 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 fixingsto go with your bread and end the class with iconic Zingerman’s treats: a sandwich, pickle, 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.

Come and learn the secret to making terrific fresh mozzarella and ricotta from the experts! In this fun-filled class we'll show you the ins and outs of making these simple, yet delicious cheeses. You'll learn how to make ricotta from fresh milk, stretch and form fresh mozzarella from curd, stretch string cheese, and create a rich, creamy burrata. You'll get all of the cheese that you make in class to take home and eat (around 1 1/2 pounds total!), plus the recipes that we teach in the class! Perfect for pizza, super on a salad, or amazing on its own, these versatile cheeses are as much to make as they are to eat. Adults and children over 12 are welcome. Classes fill fast, sign up today!

We have been working with Brazil’s Daterra Estate since our early days as a micro-roaster occupying a small corner of the Zingerman’s Mail Order warehouse. Over 10 years later, Daterra Estate is still producing some of the finest coffees we have ever tasted, and is the first farm in the world to have been achieved the highest certification on sustainability.

Learn about the story behind the estate, the coffee that is grown there, and why Daterra Estate is one of the most innovative coffee producers in the world. Fernanda Pizol Oliveira and João Carlos Reis are joining us all the way from Brazil to lead a presentation about their farm, and offer a coffee tasting.

Admission is $10 and includes Zingerman's snacks and a tasting of coffee from Brazil.

Join us as we invite Chef MyThy Huynh back for a mid-Autumn Moon Festival consisting of elements of traditional Chinese dishes adapted to our fall harvest!

Tradition, taste, and terroir, also welcoming Laurentide Winery.

Join us for our Special Dinner #242, as we reap a lifetime of stories and recipes for a very special Rosh Hashanah celebration. Cookbook author Joan Nathan will sow the seeds of the special holiday’s traditions, right here at Zingerman’s Roadhouse!

You can make your own fresh pasta at home! We’ll teach you how to make egg pasta and how to shape, as well as how to make and fill ravioli. We’ll also demonstrate a rye pasta and a simple marinara sauce.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 that you made in class, and great coupons.