Just because you are a kid doesn’t mean that you have to eat plain, ol’ soft white bread (although we like that too!) Come to this class that is JUST FOR KIDS and we’ll Explore the World of Toast and Jam. Real artisan bakers from Zingerman's Bakehouse craft sourdough, rye, and other breads using traditional methods and flavorful ingredients. We'll taste a few of our favorites that we think make great toast. And we'll slather each slice with our favorite jams, telling stories of our favorite jam makers, and maybe trying some interesting types you may not have heard of before.

Chef Craig Stoll from Delfina and Tamchop Farm heirloom tomatoes.

The Roadhouse is excited to bring San Francisco’s Mission District to Ann Arbor on August 20th with James Beard Award winner Craig Stoll from Delfina! The famed chef of one of the Bay area’s hottest Italian restaurants will create dishes unlike anything you’ve ever tasted using heirloom tomatoes from Tamchop Farm in Dexter.

We are hosting our Summer Seasonal Dinner on Thursday, August 22! Led by Chef Kieron Hales, we will only offer 50 seats for the four-course meal, taking place on the front grove in front of our 1834 Farmhouse. The menu will consist of farm-to-table fare that celebrates the best of the summer’s bounty followed by an extravagant dessert spread of ornate sweets with origins from both France and England!

There are few things more refreshing than a glass of crisp rosé with the perfect wedge of cheese. Join us for a relaxing evening where we will be pairing this beautifully blush beverage with an assortment of cheeses. Bread and additional accompaniments from our Cream Top Shop will be provided.

This tasting is for cheese lovers 21+

Learn to make your own buttery laminated puff pastry. We'll start with the very popular Bakehouse sweet treat: the palmier, a crisp caramelized French cookie. You'll also make turnovers. We'll demonstrate how to make savory cheese straws with Parmigiano Reggiano®. Get expert tips on making delicious and oh so versatile puff pastry from scratch. These are great recipes and skills to have, especially for those who like to entertain.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a dozen palmiers, 6 turnovers, dough to bake later and great coupons.

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

Experience first-hand how we source, roast, and serve the coffees that you enjoy in our café (and beyond!).

In this class, you’ll create a world-class tiramisu from scratch! We’ll make every component and assemble them together to make something special. You'll make chiffon cake, espresso syrup,and zabaglione, a cooked custard made with a bit of marsala wine. And that's not all. There's also the addition of mascarpone cheese, whipped cream and a generous dusting of cocoa. You'll get hands-on practice for a few key baking techniques, like whipping egg whites, cooking custard, whipping cream, folding mixtures, and piping cake batter. Wait until you taste how magically each flavor blends together to make one of our favorite Italian sweets.

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

What better way to enjoy ripe and juicy tomatoes than with your favorite cheeses? Now is the very peak of tomato season in Michigan, and we are excited to share this special tasting! Join us as we sample a variety of locally grown heirloom tomatoes paired with some of our favorite cheeses. We'll taste through a variety of summer pairings from the classic Caprese with our made-in-house hand-pulled mozzarella to more unique dishes! Bread and additional accompaniments from our Cream Top Shop will be provided!

Experience three classics from Detroit institutions that have been around since the 1920s and 1940s. Together we'll bake Detroit style deep dish pizza with caramelized cheese edges baked in a blue steel pan, spiced almond cookies in the traditional windmill shape and a long john coffeecake with a butter, brown sugar, and walnut struesel. Get a little piece of history and a big bite of flavor, along with plenty of hands-on practice and tips for mastering these new recipes.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one pizza, one coffeecake, cookies, cookie dough to bake later and great coupons.

We became friends with Eli and Tino of Dresdner Backhaus, a famous bakery in Dresden, Germany. When working with them we exchanged recipes and experience freely. Come and learn three breads our German friends taught us: Dinkelbrot, a spelt bread and sunflower loaf; Wurzelbrot, a rye and wheat baguette; and 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.