Learn the secrets to traditional German-style soft pretzels made with lard and dipped in lye. We will teach you how to form the crossed pretzel shape and tell you the story of why a monk decided to have this food be “in prayer.”You'll also shape the soft pretzel stick, or baguette, we make at the Bakehouse.These simple but tasty rolls are sure to become a family favorite. We'll also answer the “burning” question, “Are these dipped in the same lye used to make soap?” We'll end class tasting some warm pretzels with a little mustard and Zingerman's Creamery pimento cheese.

You'll leave BAKE! with our recipe, the knowledge to recreate it at home, a dozen soft pretzels you made in class, and great coupons.

*This class was formerly known as "Bavarian Baguettes: a.k.a. German Pretzels"

What our guests have to say about this class:

These classes are the ultimate experience! I have told so many people about it that I hope they don't take a spot before I get mine. I can't wait to make these at home! (I will not tell anyone how easy it is.) —Donna M.

I'm not afraid to try pretzels with lye now that I know the proper methods. —Dan S.

I loved the easy-going nature of the class environment and I learned a whole lot! I feel that this recipe isn't overwhelming and I'm excited to give it a shot at home! —Spencer W.

A dinner with Nicole Taylor!

The Roadhouse is honored to welcome Nicole A.Taylor, a nationally acclaimed cookbook author, food writer, and expert on Southern food! Nicole will join us for our 15th annual celebration of the African American contributions to the cooking of this country.

Let's make dinner together! First we’ll bake pogácsa, a rich and tender dinner roll. Then we'll cook a pot of Paloc Levés, a hearty lamb and vegetable soup.Finally, for dessert, we’ll roll up some Kifli, buttery Hungarian walnut cookies.

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

Hungry for more Hungary?
-Check out our Hungarian menu at Zingerman's Bakehouse
-Stop in to the Bakehouse and ask for a taste of our favorite Hungarian foods.
-Travel with us in May 2015 for our next Hungarian food tour.

If you’re looking to take your cupcake baking to the next level, this is the class for you. We’ll bake, fill, and frost plenty of lovely little cupcakes, and we’ll teach you some tips and tricks along the way. To start, we’ll bake up our buttermilk cupcakes, then we’ll make tangy lemon curd to fill them with. We’ll dress up the tops with light, airy Swiss buttercream. These cupcakes really are next-level!

Chef Kieron Hales has worked in some of the best kitchens in the world, from the three Michelin star Dal Pescatore in Italy to the famous Paul Bocuse in France. Join us for an 8-course dining experience that highlights the best dishes from Chef Kieron's resume. Your taste buds will travel from the shores of South Africa to the best restaurants of Europe to the Queen's parlour for afternoon tea, and beyond.

Join us for a casual tasting as we explore the beginnings of one of the oldest recorded styles of cheese in the world, it's transition from farmhouse kitchens to high-end cheese counters, and its implications for cheese production in the centuries to come. We will discuss cheese technology, texture, and flavor, as we taste our way through some classic examples of this popular cheese style.

It’s never too soon to start honing your expert palate, so we’re super excited to announce that we’re bringing our popular JUST FOR KIDS tasting events to an even younger audience! We’ll be reading The Old Woman Who Lived in a Vinegar Bottle: A British Fairy Tale and then tasting a few of our favorite foods! The best part for us is that we’ll be teaching your kids to taste the food like an expert – using the 5 steps to tasting great food.

This class takes you all the way back to the origin of bread. Flatbreads have been around since humans first picked wheat off the stalk and decided to grind it and heat it. In this class you’ll make whole wheat tortillas*, za'atar bread, and einkorn naan; and we’ll demonstrate how to make a proper matzo. Learn everything you need to know to make these versatile, full-flavored breads.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a dozen flatbreads and great coupons.

*We use lard in this one, but if that doesn't work with your dietary needs we can substitutebutter. Just let us know ahead of time.

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.

Part comfort food, part elegant appetizer, meet Fondue and Raclette, melting cheeses from the Swiss. Join us for a cozy demonstration and tasting. Go home with all the recipes and share your love of melting cheeses at home.