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.

Brownies are easy even without a box mix, but you really can taste the difference when you make them with great ingredients. We’ll make four different varieties including our very own Magic Brownie (called one of the top 20 recipes of all time by Midwest Living magazine), a fudgy brownie, BuenosAires Brownies with dulce de leche caramel, and Pecan Blondies. After tasting all of these brownies you’ll leave feeling magical.

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

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.

Remember summer nights spent toasting marshmallows over a crackling fire? The smell of a bonfire that lingered on your sweatshirt for days? Crunchy graham crackers layered with perfectly toasty marshmallows and melty chocolate? We remember those s’more-filled days fondly, but there's no reason they need to remain a happy memory. We're here to help you recreate this childhood favorite (only even better than you remember).

No self-respecting s’more is complete without a perfectly crisp graham, so we’ll deliver the graham cracker your campfire treats deserve.

Nostalgic for this American childhood favorite, we wondered what would happen if we changed up the recipe for Graham crackers using great ingredients. What we created was an intensely flavored cookie more addictive than what we munched on as kids. In the spirit of constant improvement, we further wondered how we could make these crowd favorites even tastier. Lo and behold, the flavor boost obtained from milling our own flour from organic soft white wheat grown in Michigan was the easy answer! We love the crackers’ amped up flavors of toasted wheat, honey, and ginger—not to mention their more hearty, crisp texture—and you will, too!

The original “Graham” cracker was not the tasty sweet treat we know and love today; it was a bland, unsweetened biscuit made from finely ground, unbleached wheat flour, wheat bran, and coarsely ground germ, which also came to be known as “Graham bread.” First conceived in the 1830s, the crackers were consumed as part of a strict vegetarian and fiber-rich diet developed by the crackers’ namesake, the Reverend Sylvester Graham (1794-1851), an eccentric Presbyterian minister from Connecticut who became a social reformer and ferocious advocate of healthful living during America’s health craze of the 1820s and 1830s.

Exercising some combination of pseudoscience and faith, Graham believed that physical lust was harmful to the mind, body, and spirit and that a healthy diet, devoid of meat, fat, spices, and refined white flour, would aid in suppressing sinful carnal excess, which he saw as a genuine human affliction and the scourge of his time. His preaching and promotional writings on maintaining a healthy, plant-based, fiber-rich diet for physical, mental, and spiritual well-being won countless converts over the course of the nineteenth century, who came to be known as “Grahamites.”

So, Dr. Graham, thanks for making graham crackers. Now, if ya don’t mind, step aside and let us take them to a new level! Enjoy our crisp, flavorful, and not-too-sweet crackers. They’ll take you right back to those summer campfires.

Then we’ll have fun making chocolate and vanilla marshmallows and learning how to make up our own flavors. Strawberry marshmallows? Mint marshmallows? Birthday cake marshmallows? You betcha. Any marshie you can dream up, you can make. You won’t believe the difference between your homemade marshmallows and the packaged varieties of your childhood. Join us and increase the flavor of your s’mores by 100%.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a dozen graham crackers, chocolate and vanilla marshmallows, graham cracker dough to bake later, and great coupons.

Red curry, white curry, Trinidad curry, Chettinad curry… and the list goes on!
Learn what curry is, a little history, the flavor elements and how to use curry in your kitchen. We’ll explore some of our favorite curry blends and even taste a few in action and give you some recipes to try at home.
All participants will receive a 20% off coupon to use after the tasting to use on top of the 20% off Curry Blends sale discount.

A cheese and wine tasting designed for couples! Bring your significant other or your bestie for a not-your-average date night that features wine and cheese pairings in a relaxed setting. We’ll put together some of our favorite cheese bites and wine pours to enjoy with your partner for the evening. All you need is the company and the conversation. Make it a tasty night to remember. Bread and additional accompaniments will be provided. This tasting is for cheese lovers 21+

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.

Let's bake pastries for dinner! In this class we'll delve in to a few of the delicious savory pies found in just about every culture. We'll make chorizo empanadas, found in Spain, Portugal, and Central and South America; potato knish, a Jewish staple in Eastern Europe; and beef pasties, served up by the thousands in Michigan's Upper Peninsula (but originating in England). We'll teach you how to make a flaky pasty dough, empanada dough, and tender knish dough. You'll learn to make the accompanying fillings and get practice hand-forming each of your little "pies."

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, four chorizo empanadas, four beef pasties, eight potato and caramelized onion knish, and great coupons.

Do you know which type of beer goes best with that cheddar? We do! Join our beer aficionado cheesemongers for cheese and beer pairings. At this tasting, you’ll try a wide range of beer styles from our favorite breweries paired with artisan cheeses. Find your favorite pairing, and serve it at your next get together! Bread and additional accompaniments will be provided. This tasting is for cheese lovers 21+

Our BAKE!-cations® are the ultimate experience for the home baker! We guide you through a comprehensive education in baking techniques in a fun, exciting, relaxed, and always hands-on classroom full of good humor and expert instruction. Your BAKE!-cation® includes breakfast and lunch every day, and you'll need an empty suitcase to bring home all the great food you've made!

Join us for our 2-day weekend hands-on class. This is a one-of-a-kind culinary experience that exclusively will use the BAKE! Wood-Fired Oven led by former BAKE! Instructor and Oven Builder Alejandro Ramon. You will join fellow enthusiasts to learn how to fire the oven, manage the fire, and transition the oven’s heat for various styles of Wood-Fired Oven cooking and baking techniques.
To showcase the versatility of the oven we’ll be makingpita, Napoli-style pizza, focaccia, Tuscan roasted pork tenderloin, balsamic roasted beets, roasted sweet potato and fennel, a rustic pear tart, and southern cornbread.

You’ll take home wood-fired oven recipes, tip & techniques, resources guides, equipment list, and all the food you made in class!