Events & Tastings

May
23
2020
1:30 pm to 5:30 pm
$130.00

Our Guinness Beef Stew is so rich and flavorful that Amy says, “I’ve since stopped up making my family’s stew recipe.” Beware this might happen to you, too! To sop up the stewy sauce we’ll make soft and tasty Baps—a dreamy little dinner roll. Need a little something for dessert? Let’s make classic shortbread cookies.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, dinner for four, and great coupons.

What our guests have to say about this class:

It was a fun and friendly environment and the instructions were easy to understand. I think this has jumpstarted my desire to explore new recipes. —David J.

This is my favorite class I've taken—I see myself making all of these items over and over again. —Jeanne B.

May
23
2020
1:30 pm to 5:30 pm
$110.00

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 am, 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.

What our guests have to say about this class:

I came in never having tried making bread and I feel I'm leaving with the knowledge to try and create some on my own. —Nate R.

Everyone should know how to make baguettes like this. I've been trying to make good baguettes for awhile. This has opened my mind. —John D.

Taking your baking classes has given me the confidence to bake more frequently, trying new recipes to prepare for friends and family. —Lisa S.

May
24
2020
8:00 am to 12:00 pm
$130.00

We have so much to teach you about how to bake a great cake! In this class you'll learn three cakes, each requiring a different mixing technique: rich yellow Buttermilk Cake (which we'll use to make pineapple upside-down cake), fluffy white angel food cake, and dark intense flourless chocolate truffle cake. We'll talk about choosing great ingredients and helpful tips for baking, plus you'll get hands-on practice mixing your cake batters. These cakes will outshine the box mix versions any day. Add them to your baking bag of tricks!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one 9-inchPineapple upside-down cake, one 9-inchchocolate truffle cake, one 6-inchangel food cake, and great coupons.

What our guests have to say about this class:

I learned several new tips to advance my home baking ventures. —Wendy M.

I am super excited to expand my home baking from my normal comfort items and to be able to make from scratch the items I purchase regularly. —Kim G.

May
24
2020
9:00 am to 12:00 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.

What our guests have to say about this class:

My strudel before was a disaster! Now I have confidence I can make it at home. —Chrissy

It was a fun class, taught by excellent instructors. They showed us that making a great strudel is not as hard as I thought. —Mike C.

I came hoping it would help me feel empowered to do more at home and I feel like it has done just that. So thank you so much!!! —Karissa M.

May
24
2020
1:30 pm to 5:30 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.

What our guests have to say about this class:

I thought I knew plenty about pie crust and was hoping for more confidence and consistency. I learned more than I could've everimagined. Encouraging, no-judgment environment, knowledgable teachers, great value. —Josh B.

I am so much more confident and I can't wait to try these crusts at home. First time in 100 years that I made a crust that fit the pan, was delicious, and didn't come from a box. —Lee Anne S.

Have long feared the pie, even though I made okay ones. Techniques=confidence=more pies. My friends will thank you. —Susan L.

May
24
2020
1:30 pm to 5:30 pm
$130.00

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 alsomake savory cheese straws with Parmigiano Reggiano®. We'll then demonstrate how to make turnovers. Get expert tips on making delicious and oh-so-versatilepuff 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, 1 dozenpalmiers, cheese straws, 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.

What our guests have to say about the class:

I came specifically to improve previous efforts with palmiers. What I made today is many times the quality I've managed on my own. Thank you so, so much!! —Anon

May
27
2020
10:00 am to 1:00 pm
$75.00

A great class for beginning bakers. Learn the keys to flaky and tender scones, such as how to properly cut the butter into the flour. You’ll make three varieties of Bakehouse buttery scones—sweet crystallized ginger, savory cheddar herb, and flavorful Mother scones, made with freshly milled organic einkorn, which is known as "the mother of all wheat." Scones are simple to make and really delicious fresh out of your oven at home, so these recipes will surely become some of your favorites to reach for!

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

What our guests have to say about this class:

I will be making scones in my home baking, I didn't realize that they could taste so GOOD! Thank you! —Kristen S.

The amount of scientific knowledge about baking was fascinating. —Joshua A.

I actually thought it was going to be more difficult, but I had no problem following along. And the scones are delicious! Taking this class made me feel much more confident to be able to make these at home and I am a very amateur baker. —Sarah B.

May
27
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.

May
28
2020
10:00 am to 2:00 pm
$130.00

Learn to make a fine French dinner that will have everyone thinking you studied in Paris! We’ll demonstrate Gougeres, a savory pastry made of pâte à choux mixed with cheese. For the main event, we’ll make Warm Weather Pot au Feu, a classic French beef stew with a few springy additions. We’ll close out by making Flognarde, a fruit-filled dessert similar to a clafoutis baked in a sweet crust.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, dinner for four,and great coupons!

May
28
2020
5:30 pm to 9:30 pm
$130.00

Join us to learn two of our Hungarian favorites that are so good they grace the pages of our cookbook, Zingerman's Bakehouse: Rigo Jancsi, atraditional Hungarian coffeehouse torte named after Rigó Jancsi (1858-1927) pronounced [ree-GO yan-CHEE], a famous Hungarian violinist who seduced and married Clara Ward, Princesse de Caraman-Chimay. It's two light layers of chocolate sponge cake filled with chocolate rum whipped cream and iced with apricot glaze and dark chocolate ganache. Somodi Kálacs, a cinnamon swirl bread. This class covers a variety of techniques—from glazing and marking your torte to folding and rolling the cinnamon swirl inside your yeasted dough.

You'll leave BAKE! with our recipes, the knowledge to recreate them and pronounce them at home, one 1/4-sheet cake, one loaf of bread, dough to bake later, 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.