Events & Tastings

Feb
01
2020
9:00 am to 12:00 pm
$75.00

Hop on the tahini train! We’ve been experimenting in the kitchen with the latest culinary craze, tahini (rich sesame paste). And we’re using a particularly great organic tahini we sourced from Turkey. In this class you’ll bake tahini butter cookies, tahini banana bread made with Michigan wheat flour and black sesame seeds, and tahini and almond filled croissants with a carob drizzle. (Due to time constraints, we will provide you with already baked croissants to fill.) These pastries will all add excitement and flavor to your baker's recipe box.

You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, six croissants, onebread, a dozen cookies, and great coupons.

Feb
01
2020
1:30 pm to 5:30 pm
$130.00

The secret is out! Learn the recipe for Zingerman's signature sour cream coffee cake with ribbons of cinnamon brown sugar and toasted walnuts. It’s a Bakehouse classic that graces the cover of our cookbook (find it at most Zingerman's locations and wherever you buy books), not to mention coffee cakes are our most popular Mail Order gift.

In class, you’ll also make a couple of other cakes near and dear to us, the lovely olive oil and citrus cake and rich almond pound cake. These are sure to be treasured recipes in your house for years to come!

You'll leave BAKE! with Zingerman's Bakehouse coffee cake recipes, the knowledge to recreate them at home, threecoffee cakes, and great coupons.

What our guests have to say about this class:

The quality of instruction is unsurpassed. This class taught us how to make the three most amazing cakes. I am very pleased to have these recipes and the knowledge to prepare them. Zingerman's is in the inspiration business—BAKE! classes never disappoint! —Dara K.

Family and friends think I'm a professional baker thanks to Zingerman's. —Randy T.

It is so fun, you learn a tonabout the "whys" of baking (why certain ingredients, why a certain order, etc.), a ton of helpful tips & tricks, and sampling to boot! I have the urge to be more and more creative at home, trying things I never have before. —Lisa D.

Feb
01
2020
6:30 pm to 8:30 pm
$45.00

Meet Raclette and Fondue. Part comfort food, part elegant appetizer, these melting cheeses from the Swiss are an eating experience not to be missed. Join us for a cozy evening as we demonstrate how to prepare and serve two kinds of fondue and traditional raclette, followed by a scrumptious tasting of course. You’ll leave with a warm and happy tum, plus all the recipes we served so you can share your love of melting cheeses at home.

Feb
02
2020
8:00 am to 5:00 pm
$600.00

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!

Feb
02
2020
8:00 am to 12:00 pm
$110.00

At Zingerman’s Bakehouse we bake bagels as they were a long time ago - crispy on the outside, chewy on the inside, with big flavor, and a hole you can stick your finger through. Let us teach you to make a great bagel in your own home. You’ll mix your dough from scratch, knead it by hand, shape it into rings, then boil and bake your bagels to get just the right texture. You’ll choose your seeds too. We’ll also show you traditional bialys, a crispy, chewy roll with a center of slow-roasted onions and poppy seeds. This class will give you a great go-to recipe. Who wouldn’t be impressed waking up to fresh-baked bagels? After all, better bagels could make for better weekends!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two dozen bagels and/or bialys you made in class and great coupons.

What our guests have to say about this class:

I will now make bagels. Never thought it possible. — Chris A.

I love to learn new techniques—especially for things I might not make at home, such as bagels. — Mia B.

Feb
02
2020
12:00 pm to 2:00 pm
$30.00

Sample coffees from the Africa, Central and South Americas, and the Asian Pacific. We will taste and evaluate these coffees using the techniques and tools used by professional tasters. This is an eye-opening introduction of the world of coffee.

Sorry, this event is already full. Get on the waitlist!
Feb
02
2020
1:00 pm to 2:00 pm
$10.00

Tour behind the scenes at Zingerman’s Creamery and see how artisans make cheese and gelato from scratch. When you join our cheese and gelato experts on an hour-long adventure, you’ll learn how we transform local milk into the cheese and gelato you enjoy. It takes a combination of technique, skill, science, patience, and love. On this creamery tour, you’ll observe mozzarella being hand-stretched, taste just-made gelato, and more. You’ll sample some of our collection of fresh cow’s milk and goat’s milk cheeses, while our cheesemakers teach you the process of how cheese is made. This is a great introduction into what a Creamery does, on your quest for food learning. After the tour, we recommend making time for more snacking in our Cream Top Shop and order a couple of grilled cheese sandwiches to enjoy for lunch!

Feb
02
2020
1:30 pm to 5:30 pm
$110.00

The baked goods of the United Kingdom are so different from what most Americans eat every day. In this class, we’ll delve into the techniques behind some of our favorites. You'll make fresh English muffins (which are an ocean apart from what you can get at the supermarket), oatcakes, and shortbread. It’ll be no surprise if, after taking this class, you start calling your friends to high tea every day!

You’ll leave BAKE! With our recipes, the knowledge to recreate them at home, all the food you made in class and great coupons.

What our guests have to say about this class:

Real English muffins are so much better than storebought—will probably never purchase them again. —Kim G.

Feb
04
2020
5:30 pm to 7:30 pm
$50.00

With Wayne Baker from Ross School of Business

Do you have professional goals in mind for the new year? We have the perfect event for you! On February 4th we will welcome Wayne Baker from University of Michigan Ross School of Business to introduce his new book. All You Have to Do is Ask hits stands in January, and we are honored that Wayne will join us at the Roadhouse to talk about it!

Feb
05
2020
5:30 pm to 9:30 pm
$130.00

Brioche is one of the most satisfyingly rich breads in the world. And while it might seem a little trendy (brioche burger buns are popping up on many restaurant menus), the funny thing is, brioche is on record as being made over 600 years ago. It is believed to have originated with the Normans. Many years later came the famous Marie Antoinette quote “S’ils n’ont plus de pain, qu’ils mangent de la brioche,” commonly translated as “If they have no bread, let them eat cake.”

In case you’ve never had the pleasure of a soft, buttery slice of brioche, we’ll gladly fill you in. It’s really a small step away from being a pastry (hence the translation from “brioche” to “cake” in Miss Antoinette’s quote). It has a golden color and rich, soft texture from all the eggs and butter added to the flour, yeast, and salt. It’s great on its own, of course, but it makes rich bread pudding and French toast, and takes sandwiches and burgers to another level.

In this BAKE! class, the scent of butter will fill the room when you learn how to make brioche dough, shape it, and bake it to perfection. You'll get plenty of hands-on practice in class with mixing, kneading, and proofing yeasted doughs—and you’ll be amazed by just how much butter you knead into the dough!

Brioche is one of the most satisfyingly rich breads in the world. The scent of butter will fill the room when you learn how to make brioche dough, shape it and bake it to perfection. We’ll show you how versatile this dough is by making classic brioche buns; a traditional round tête shape, chocolate-filled brioche roll; a savory brioche roll filled with sausage; and a sweet loaf called Craquelin, the national bread of Belgium! You’ll get plenty of hands-on practice in class with mixing, kneading and proofing yeasted doughs.

If you need more inspiration, you can find brioche at the Bakehouse in a couple of different forms. Frank and Amy, Bakehouse managing partners, tried bostock well over a decade ago and were still thinking about it, so we just had to start making this pastry creation and sharing them with you. Every day, our bakers begin with a thick slice of our buttery brioche bread, brush it with orange-flavored simple syrup, spread it with almond frangipane, sprinkle it with toasted almonds and bake it. It’s a breakfast pastry totally worth getting out of bed for (but it’s good for dessert too!). We also make small brioche rolls (with or without a sprinkling of sea salt on top) that make an irresistible addition to any dinner spread.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two loaves, eight rolls, dough to bake later, and great coupons.

What our guests have to say about this class:

It's a super approachable teaching method—not intimidating at all and so informative! —Melanie

It was a very fun class, challenging but instructors were very encouraging with technique and methods. They gave great advice on alternative toppings and ingredients because of allergies. —Elizabeth H.

So much fun—energetic, enthusiastic instructors that keep it simple and practical—builds your confidence that you can do this at home. I can't wait to get started making my own brioch buns for some amazing black bean burgers. —Diane S.