Events & Tastings

Oct
06
2019
1:30 pm to 5:30 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!

Oct
06
2019
2:00 pm to 5:00 pm
$75.00

Come and learn the secret to making terrific fresh mozzarella and ricotta from the experts! In this fun-filled class we'll show you the ins and outs of making these simple, yet delicious cheeses. You'll learn how to make ricotta from fresh milk, stretch and form fresh mozzarella from curd, stretch string cheese, and create a rich, creamy burrata. You'll get all of the cheese that you make in class to take home and eat (around 1 1/2 pounds total!), plus the recipes that we teach in the class! Perfect for pizza, super on a salad, or amazing on its own, these versatile cheeses are as much to make as they are to eat. Adults and children over 12 are welcome. Classes fill fast, sign up today!

Oct
09
2019
5:30 pm to 9:30 pm
$110.00

In spite of its name, Boston Cream pie is actually a layer cake. It also happens to be the official dessert of the state of Massachusetts. Like many American foods, there is a storied history along with a debated controversy about where to award credit for creating the original version. Some say this divine dessert was created in the 1800s for the opening of the Parker House hotel in Boston, MA. They are also famous for their Parker House rolls. Score a double food claim-to-fame for this historic dining room! However, others say it did not appear on the menu until the 1950s. The modern day version of Boston Cream Pie from the Omni Parker House hotel actually includes rum in the pastry cream, a poured fondant on top, and sliced almonds around the sides. Some records indicate that Boston Cream Cakes were actually cream puffs originally. Of course, we can't forget the Boston Cream doughnut you can also find everywhere. Funny how foods deliciously evolve over time.

Zingerman's Bakehouse Boston Cream Pie is comprised of two layers of moist vanilla chiffon cake (a light sponge cake made with meringue), filled with vanilla bean pastry cream, covered in thin layer of vanilla buttercream, and glazed in rich dark chocolate ganache. Take one bite to taste it, and you'll know why it has a whole state so devoted to it. (Like all our cakes please enjoy responsibly, at room temperature, for maximum flavor and ideal texture.) It's been a wildly popular addition to the cake menu at Zingerman's Bakehouse, having never gone “on vacation” since its debut. It must be good, if we do say so ourselves.

In this class, you'll learn to make all four components of our Boston Cream Pie from scratch and assemble them. First, you will watch our expert instructor demonstrate the recipes and techniques before your eyes, and then you will try your hand at them. You’ll fold together the fluffy vanilla chiffon cake batter, whisk real vanilla beansinto your carefully cooked pastry cream, whip a voluminous egg white meringue for the vanilla Swiss buttercream, and melt dark chocolate to stir into your rich ganache. Put them all together, and you have one heck of a dessert that will be a welcome addition to family dinners, birthdays, and holidays.

But that's not all these recipes are greatfor. These are versatile dessert components and touchstone baking techniques that will prove useful for creating other desserts at home. Just think: chiffon cake for trifles and tortes, pastry cream for fruit tarts and cream puffs (or, we say just grab a spoon!), buttercream for birthday cakes, and chocolate ganache for stuffing cupcakes or making truffles (or anything that needs a bold chocolate boost). The tasty possibilities are endless. And you are well on yourway to being a master of making desserts.

You'll go home with Zingerman's Bakehouse Boston Cream Pie recipes, the knowledge to recreate them at home, a finished 9-inch Boston Cream Pie, and great coupons.

Oct
09
2019
6:00 pm to 9:00 pm
$75.00

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 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 pretzels you made in class, and great coupons.

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

Oct
10
2019
10:00 am to 2:00 pm
$110.00

It’s no secret that we love rye around here. In this class, you’ll learn to make the rye Zingerman’s is famous for—three different kinds of it, to be exact. You’ll make Onion Rye, Pumpernickel, and Vorterkaker, a Norwegian 100% rye. Each loaf has its own unique personality you’re sure to love. Onion rye is brimming with flavor thanks to fresh, caramelized onions and lots of poppy seeds baked inside and on top. Our old world-style Pumpernickel bread is dark, moist, and full of flavor. It’s made with the same detailed process and organic rye sour as its cousin, our famous Jewish Rye bread. And Vorterkaker? You’ve never baked a bread like this before. It’s a traditional bread baked into a flat disc and flavored with fennel and anise seeds.

No matter which loaf you like best, your sandwiches will be sending you thank you notes!

Curious about rye and can’t wait for the class?

Although it’s our sweetheart grain, it has taken second place to wheat and barley in world history. Rye was a wild weed in Mesopotamia, the original breadbasket of the world, and there’s some evidence that it was domesticated and grown intermittently before wheat and barley became the prominent grains there. The first written records of rye didn’t speak as highly of the tasty grain as we do: Around 77 C.E., the Roman naturalist Pliny the Elder remarked that rye was “a very poor food and good only to avert starvation.” (Sorry, Pliny, but we disagree!)

In later history, rye became the staple grain of the poor. Most daily bread of the Jews in Eastern Europe had very little wheat in it because of the expense. The poorer the community, the darker and more rye-filled the bread. Sometimes caraway or chernushka was added to the bread, imparting some additional flavor to what is otherwise a relatively mild-tasting grain. Most Americans think that rye has a very strong flavor, but that’s really the caraway that is often added to the dough, not the rye itself.

In September 1992, we recreated rye loaves reminiscent of those made by Jewish bakers of Poland and Russia 200 years earlier. All of the rockin’ rye varieties you’ll make in class are moist and full of flavor, thanks in no small part to our organic rye sour starter. We also use what we call “old” in our recipe. It’s simply rye bread from a previous day mixed with water to make a mush. It adds to the texture of the bread and spiritually connects today to yesterday, recognizing the circularity of our lives. We use more rye flour and less yeast than other bakeries, bake our loaves on a stone hearth, and mist the crust with water right out of the oven. That quick steam makes the thin crust shiny and crispy.

Following these old traditions, we were honored by Saveur magazine, which called our efforts “America’s best rye.” Frankly, we’re still blushing about it.

Come and learn how to make this rye bread in your own home. You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, fourloaves of bread you made in class, rye sour to make more bread at home and great coupons.

Oct
10
2019
6:00 pm to 9:00 pm
$75.00

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.

Oct
10
2019
6:00 pm to 8:30 pm
$45.00

The impact of culture on our food choices is remarkable, to the point that we are likely to gag (or worse) at the sight or smell of fermented foods that are unfamiliar to us. The power of the human disgust response is so strong and so pervasive that it even invades the halls of science, where the prevailing view is that the reaction is hardwired, driven by natural selection to prevent babies from putting toxic substances in their mouth.

We would all suspect, and most scientists would agree, that many a putrefied food would be laced with toxins, with botulism high on the list. Yet botulism was almost unheard of among Inuit (Eskimos) until the 1970s when Westerners introduced them to sterilized containers so that they could “ferment” their meat and fish in a more sanitary fashion. The result was disastrous. Why?

Join Dr. John Speth,Emeritus Professor of Anthropology at the University of Michigan, to discover the fascinating role that putrefied foods played in the successful colonization of the northern hemisphere.

A light, delicious meal will be served, so you'll leave with a full belly and a full mind!

Oct
11
2019
1:00 pm to 5:00 pm
$130.00

Our BAKE! principal, Sara, is really passionate about baking bread and is always on a mission to create even more really great tasting whole grain breads for our repertoire and yours. In this class, you’ll bake a multigrain boule made with whole wheat, farina and oats, a quinoa-and-flax-seed sandwich loaf, and kamut-and-fig bread. It will great hands-on practice with bread techniques including creating a "soaker" with your grains and working with yeasted doughs. Not to mention the satisfaction of making your own healthy loaves with great texture and full flavor. Eat well and feel well!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 6 loaves of bread and great coupons.

Oct
11
2019
1:00 pm to 5:00 pm
$130.00

We’ll lead you in making Zingerman's Delicatessen's recipe for really great chicken pot pie from scratch, including mixing and rolling the flaky pie crust, cooking the velouté sauce, assembling the aromatic filling and shaping the pies. Join in on the hands-on fun and learn to make a classic comfort food.

You'll leave BAKE! with the recipes, the knowledge to recreate them at home, 6 individual pot pies you made in class to take home and freeze or bake for dinner and great coupons.

Oct
11
2019
6:30 pm to 8:30 pm
$45.00

Celebrate your weekend with one of the oldest American beverages, hard cider! We will pair up a range of Michigan-made ciders from dry to sweet with cheeses selected from our shop. You will leave armed with notes on the cheeses, cider, and information on how we choose the pairings so you’re ready to wow your guests at the next party or get-together! Bread and accompaniments from the Cream Top Shop will be provided in addition to the ciders and cheese.

This tasting is for cheese lovers 21+.