Events & Tastings

Feb
20
2019
5:30 pm to 9:30 pm
$125.00

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 other cakes near and dear to us, the lovely olive oil and citrus cake and rich almond pound cake. These are sure to be a treasured recipe 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, 3 coffee cakes and great coupons.

Feb
21
2019
10:00 am to 2:00 pm
$125.00

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.

Can't get enough? Take and bake pot pies are available in the Zingerman's Delicatessen freezer case at 422 Detroit Street in Ann Arbor.

Feb
21
2019
5:30 pm to 9:30 pm
$100.00

If our Mambo Italiano class is the grand tour, this is more like a trip to Little Italy. All the fun and flavor in half the time. We’ll make sesame semolina from Sicily and focaccia from Genoa. You'll learn all the techniques of mixing, kneading, shaping, proofing and baking these yeasted breads at home. From the nutty flavor of Sesame Semolina to the olive-oil-infused decadence of focaccia with Parmigiano Reggiano®, soon you, too, will be saying Viva Italia!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two loaves of Sesame Semolina, two focaccia rounds, semolina dough to bake later, a poolish to make more bread at home and great coupons.

Feb
21
2019
6:30 pm to 9:00 pm
$85.00

A night featuring never-before-tasted Hungarian Wines and a light dinner inspired by George Lang

Join us for an evening of Hungarian wines and George Lang’s Hungarian-inspired recipes at Zingerman’s Greyline. Zingerman’s Food Tours invites you to a special Hungarian winter event, featuring their tour partner and friend Gábor Bánfalvi. Gábor will be bringing along several hand-picked Hungarian wines for a tasting that you’ll not soon forget. Many of these wines Gábor is bringing are new to the United States, let alone Ann Arbor, Michigan! Along with the wine, our Zingerman’s chefs will be putting together mouth-watering food pairings from George Lang’s recipe book—George was known as Hungary’s most celebrated chef who spent his life capturing and protecting Hungary’s most traditional recipes. In honor of his work and the exciting partnership we have with tour partner, Taste Hungary, we’re excited to share a winter evening with you and celebrate our love for Hungarian food and wine.

Feb
22
2019
10:00 am to 4:00 pm
$250.00

Named for the patron saint of bakers and pastry chefs, the St. Honore is an over-the-top French dessert. It's a marriage of cream puffs and a Napoleon. You'll learn a variety of classic techniques and components that can be used in this recipe and in many other applications as well: puff pastry, pate choux, pastry cream, whipped cream, and caramelized sugar. This dessert isa project but well worth the effort. Any dessert that is built out of other desserts is a winner in our book and is sure to impress in your guests! This class also includes a great Bakehouse lunch!

You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, a fulltummy, a complete Gateau St. Honore you made in class and great coupons.

Feb
22
2019
1:00 pm to 5:00 pm
$100.00

Learn Zingerman's Bakehouse's traditional French baguette recipe in one of our best classes for new bakers. Most commercial bread labeled “baguette” bears no resemblance to the traditional French bread that Parisian bakers first developed around 1920. When a law went into effect forbidding them from starting to work before 4 a.m., they began baking the long thin loaves that are synonymous with French baking today. We teach you to make the traditional French baguette recipe—starting with a flavorful poolish, hand rolling your dough, and ending with a very crisp crust surrounding a soft, holey interior. Imagine serving breakfast to out-of-town guests and bringing out a perfect baguette that they swear must have been airlifted from Paris.

You'll leave BAKE! with our French baguette recipe, the knowledge to recreate it at home, four French baguettes you made in class, dough to
bake later and great coupons.

Feb
22
2019
6:30 pm to 8:30 pm
$40.00

Creamy, crumbly, and slightly funky, blue cheese can seem intimidating, but our cheesemongers are here to serve as your guide into this flavorful world! We'll taste our way through the classic styles of blue from around the globe as well as from here in the States, accompanied by our favorite serving suggestions. Come prepared to learn all about this fascinating cheese style and the folks who make them.

Feb
23
2019
8:00 am to 12:00 pm
$125.00

Sail ashore and conquer the mysterious and rich world of danish dough. You will learn the techniques for laminating rich dough with butter,make your own dough in class, and create hand-shaped danish (almond-filled bear claws, pinwheels, and pockets filled with cream cheese or fruit), each surrounded by the rich tender flaky dough that makes a good danish. Oh so delicious!

You'll leave BAKE! with our recipes, the knowledge to recreate themat home, 18 danish you made in class, dough to bake at home, and great coupons.

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

Feb
23
2019
8:00 am to 12:00 pm
$100.00

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.

Feb
23
2019
1:30 pm to 5:30 pm
$125.00

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 a traditional round tête shape, chocolate-filled brioche rolls, 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. We'll also demonstrate "bee sting" cake. You gotta try it!

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.