Events & Tastings

Sep
25
2019
5:30 pm to 9:30 pm
$130.00

Every baker should know how to make a pie crust. You never stood on a chair to help Grandma bake a pie? You don’t get many second chances in life, but here’s your opportunity to learn how she did it.

In this class, we’ll deliver the techniques of how to make a pie crust the Zingerman's way—creating a flaky crust with butter, and another crust using lard and butter (no shortening allowed!). We'll teach you how to make the dough by hand, successfully roll it out, show you what par-baking a crust is, and how to crimp the edges to make your pies look beautiful. Pie flavors for this class vary by season (Apr-Sept: cherry and seasonal fruit, Oct-Mar: apple and pecan). Roll up your sleeves and join in the fun so you can tell all your friends you learned how to make a pie crust.

You'll leave BAKE! with our recipes, the knowledge to make pie crust at home, two 10-inch pies, and great coupons.

*We're sorry. Our repeat class discount does not apply to November Thanksgiving pie classes.

Sep
25
2019
6:00 pm to 7:00 pm
$10.00

Join us for a Rosh Hashanah tradition of apples and honey. We'll be tasting a selection of our single varietal honeys including bittersweet Italian chestnut honey and Tasmanian manuka honey, accompanied by local Michigan apples purchased at the farmer's market that day. Come find a new favorite, and leave with an expanded knowledge of honey and recipes to use at home. Plus, enjoy an exclusive preview of Zingerman's Bakehouse's holiday challah!

Sep
26
2019
10:00 am to 2:00 pm
$110.00

Learn to make a few of our best selling Zingerman’s Bakehouse soups! We serve up a couple of soups hot for lunch each day with a slice of bread. Now you can stir up some flavor in a BAKE! Class and make these recipes—classic Creamy Tomato thickened with a roux, and Molinaro’s Mushroom Barley with a parmesan-rind-flavored broth. We’ll also demonstrate the beloved 5 O’clock Cheddar Ale soup. You'll learn valuable cooking skills that are the building blocks of making great soups at home. These recipes are sure to be added to the family's mealtime most wanted list.

Sep
26
2019
5:30 pm to 9:30 pm
$110.00

In this class, we will teach you to bake your own rich and soft challah bread from scratch. You’ll create a traditional six-stranded braid and a turban shape studded with rum-soaked raisins. We'll demonstrate a seeded Moroccan challah bread braid, too. These gorgeous golden loaves, fresh from the oven, will be tough to resist on the car ride home. You've been warned.

You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, 2 loaves of challah bread you made in class, and great coupons. Please note that you will be taking home an unbaked dough to bake another loaf of challah bread at home.

Sep
26
2019
6:00 pm to 8:30 pm
$45.00

Take a deep dive into the history of coffee and the coffeehouse, and their crucial role in fostering global Jewish culture. Coffee was a new commodity and a drink and that made people alert and connected them to each other. The institution of the coffeehouse, from its establishment in the early 1500s in the Arab world, has provided an important meeting place for people from all walks of life, especially from the scholarly, creative, political, and business worlds.

Coffee and coffeehouses spread rapidly to cities in Western, Central, and Eastern Europe, America, and the Middle East, and were crucial for the emergence of a modern, urban public sphere. We will explore why coffeehouses were especially attractive for migrating Jews, who became associated with café culture as owners, costumers, and habitués, and how drinks and pastries were at the center of a "third space" that encouraged sociability, acculturation, exchange of ideas, and a blossoming of literature, journalism, and art. We'll serve a light meal as well, so you'll have brain food to power all that learning.

Shachar Pinsker is a Professor of Judaic Studies and Middle East Studies at the University of Michigan. He held visiting professor positions at Harvard, Tel Aviv, Ben Gurion, and the Hebrew University. He is the author of A Rich Brew: How Cafés Created Modern Jewish Culture (NYU Press, 2018), a finalist for the 2018 Jewish Book Award, and of Literary Passports: The Making of Modernist Hebrew Fiction in Europe (Stanford University Press, 2011), the winner of the 2011 Jordan Schnitzer Book Award from the Association for Jewish Studies. He is also the editor of three volumes of literature and scholarship. His articles were published in scholarly journals, as well in Ha'aretz, The New Republic, The Jewish Week, and In Geveb.

A light meal will be served prior to the talk and there will be a book signing afterwards.

Sep
27
2019
1:00 pm to 5:00 pm
$130.00

Ah, the pizza pie! It's a cornerstone of the American diet, and yet so few folks actually make pizza at home! We're here to show you how easy and fun it can be to make New York-style and Chicago-style pizza recipes with a variety of cheeses, including Parmigiano Reggiano®, and toppings. We'll fire up our wood-fired oven to BAKE! them and give you plenty of pizza samples in class. We will also demonstrate Pizza Bianca, a flavorful Italian bread that is a great accompaniment to any dinner. The next time you reach for the phone to order pizza delivery, you'll remember it's fun and a lot more flavorful to make it yourself.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one New York-style pizza, one Chicago-style pizza, two New York-style pizza doughs, one Chicago-style pizza dough,and great coupons. Not to mention a full tummy from plenty of pizza snacking in class!

Sep
27
2019
1:00 pm to 5:00 pm
$130.00

Great Jewish cookies have great names. Rugelach! Mandelbrot! Hamentaschen! They command attention. Putting out a tray of these at a party is your way of saying “the cookie is king.” We’ll walk you through every step of mixing and shaping these regal, head-turning, mouth-watering traditional Jewish desserts.

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

Sep
27
2019
6:30 pm to 8:30 pm
$45.00

Join us for a date night tasting with your significant other or your bestie that features all the things you love! Relaxation, wine & beer, and of course, cheese! We’ll put together some of our favorite perfect bites to enjoy with your partner for the evening. We’ll be pouring some of our favorite beverages to go along with each bite, all you need to provide is the company and conversation. Bread and additional accompaniments from our Cream Top Shop will be provided.
This tasting is for cheese lovers 21+

Sep
28
2019
8:00 am to 12:00 pm
$130.00

One of our most popular classes! Your family and house guests won't soon forget waking up to the aroma of butter, cinnamon, andbrown sugar from freshly baked sweet rolls. Join us and find out how it's done. Learn the basic techniques of creating a sweet dough, including mixing, kneading and rolling, hand-shaping your rolls, and properly proofing them. We'll also demonstrate how to make pecan sticky buns, a staff favorite. Wait until you taste these warm from the oven in class!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, dough to bake at home later, a half dozen big cinnamon rolls and a cinnamon roll wreath you made in class, plus great coupons.

Sep
28
2019
8:00 am to 5:00 pm
$250.00

Did you know you can travel around Italy—from Puglia to Genoa to Sicily—all without leaving Ann Arbor? Well, in this case, your taste buds can at least. In BAKE!'s Mambo Italiano: Italian Breads hands-on baking class, we’ll take you on a bread-making tour across Italy. You’ll experience fresh baked Italian breads made from scratch, including Zingerman's Bakehouse Paesano, Rustic Italian, Focaccia, and Sicilian Sesame Semolina. Go home with eight loaves in all! And they taste even better when you've made them yourself!

Let's meet the breads:

Paesano—This bread hails from Puglia, the heel of the boot of Italy. The name itself translates to “villager” or “countryman.” It’s a rustic peasant bread we make with nothing but organic wheat flour, water, sea salt, and yeast, along with an organic cornmeal-dusted crust.

Rustic Italian—This bread is delightfully uncomplicated, kind of dreamy really. It’s a classic Italian white bread with a mild crumb and a thin crust. What makes ours better than the Italian bread commonly found in every store and bakery? We use nothing but organic wheat flour, water, sea salt, just a little yeast, but a lot of time.

Focaccia—A tender flatbread with garlic and olive oil in the dough topped with Parmigiano-Reggiano® cheese.

Sicilian Sesame Semolina—The entire loaf is rolled in unhulled sesame seeds before baking. The natural oil in all those seeds that cover the dough gets slowly roasted in the oven, contributing an intense flavor and aroma, not to mention a lovely little crunch. And that’s just the crust! Inside there’s a firm, rich, and almost cake-like crumb made with golden semolina flour yielding a beautiful yellow interior. The same flour is often used to make pasta.

Our Mambo Italiano: Italian Breads class is a full eight-hour day of Italian bread baking guided by our experienced baking instructors. You'll cover all the essential techniques, including finding out what in the world a poolish is and why you need it to make these breads, how to handle yeasted doughs, proper kneading, shaping your loaves, finding out when your loaves are ready to bake, and more. You'll get plenty of hands-on practice. While your loaves are rising we'll sneak into the Bakehouse to see breads being made on a larger scale. We'll also enjoy a great Bakehouse lunch together mid-day, included in your class price!

After our baking experts demonstrate how to successfully execute these recipes before your very eyes, you'll try your hand at making them yourself. And ourclasses are small, 12 or fewer students, so our instructors can answer your individual questions. After practicing in that rich learning environment, you'll have the skills to bake these Italian breads at home any time you want. It could satisfy your cravings for both a fresh warm loaf of Italian bread and an Italian holiday at the same time.

You'll leave BAKE! with Zingerman's Bakehouse Italian bread recipes, the knowledge to recreate them at home, two loaves of Paesano, two rounds of Focaccia, two loaves of Rustic Italian, two loaves of Sesame Semolina, a poolish to make more bread at home later and great coupons. Not to mention a full tummy from a great Bakehouse lunch and bread sampling throughout the day.

Read more about our Rustic Italian and Paesano breads on our blog!