Events & Tastings

Apr
19
2020
9:00 am to 12:00 pm
$75.00

If you know Zingerman's, you know we love finding out where our food came from. The story behind where it got its name, for instance, is often a forgotten tale. Did you know cupcakes have a history? These precious little pastries date back to a published recipe in 1796 calling for a light cake batter to be baked into small cups. Often times small clay pottery or ceramic ramekins were used, as the metal muffin tins and paper liners we use today were not yet available. Later recipes called for measuring all the ingredients in even cups to make cup cakes. Also known as 1234 cakes or quarter cakes, the cake recipe was comprised of 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs. A baker would call this a cup cake, whereas, for a pound cake the ingredients were weighed. Fascinating right?!(Can you tell that we really love this stuff?!)

And who doesn't love a cupcake?! It seems everyone does, probably because they're like a party in the palm of your hand. They can be passed around at parties, no knife required. Plus, one cupcake is the perfect gift to lift someone's spirits. The English refer to them as fairy cakes. Pretty accurate and sweet, we think, and we love having fun with our food. And we know how people somehow get really excited at the sight of miniature food.

Join in our little cupcake making party where you'll learn from the baking pros and go home with our Zingerman's Bakehouse cake, buttercream,and fondant recipes. Together we'll do a little baking and a lot of decorating, as you create your own tasty and cute-as-a-button cakes. First, you'll bake our moist and scrumptious recipe for vanilla buttermilk cake. Next, we'll demonstrate how we make our fluffy vanilla Swiss buttercream with a whipped egg white and sugar meringue. Then, we'll show you different ways to use both vanilla Swiss buttercream and chocolate buttercream for piping on top to cover your freshly baked cupcakes.

And the fun really starts when you use our made-from-scratch fondant (ours is really delicious—we promise!) to decorate what you've made. This fondant tastes like sweet vanilla, melts in your mouth, and opens up a world of decorating possibilities. You'll have plenty of time to let the creativity flow onto your cupcakes as you create your own designs and make your own shapes. We think you'll be eager to show off your cake art to your friends, family, or coworkers when you're done with class. Watch as everyone gobbles them up like kids in a candy store or a cupcake shop as it were. Like all our cakes at Zingerman's Bakehouse, we believe in cupcakes that taste as good as they look. So be sure to enjoy your cakes responsibly, at room temperature for maximum flavor and ideal texture.

You'll leave BAKE! with Zingerman's Bakehouse cake, buttercream, and fondant recipes;the knowledge to recreate them at home;one dozen cupcakes you made in class; and great coupons.

What our guests have to say about this class:

I usually prefer to cook, but baking was so much fun. —Casey S.

Lots to learn for experienced or inexperienced attendees. —Lynn L.

This class validated some things I'm doing correctly and taught me new skills. —Robyn S.

Apr
19
2020
1:30 pm to 5:30 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.

Apr
22
2020
5:30 pm to 9:30 pm
$130.00

Experience three classics from Detroit institutions that have been around since the 1920s and 1940s. Together we'll bake Detroit-style deep dish pizza with caramelized cheese edges baked in a blue steel pan, spiced almond cookies in the traditional windmill shape, and a long john coffee cake with a butter, brown sugar, and walnut streusel. Get a little piece of history and a big bite of flavor, along with plenty of hands-on practice, and tips for mastering these new recipes.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one pizza, one coffee cake, cookies, and great coupons.

What our guests have to say about this class:

This class helped me realize that baking isn't as intimidating as I had feared, and can be fun (and not just a chore). —Remy D.

These classes make home baking seem much more doable. —Margaret B.

I never wanted to make pizza at home but now I definitely will. —Arielle J.

Apr
23
2020
10:00 am to 2:00 pm
$130.00

Gluten free friends can get in on the fun with these naturally gluten free treats! Learn to make delicious gluten-friendly cookies that will please even the biggest wheat-eater. We’ll make nutty pignoli, amaretti, and mandelhorschen. Plus, we’ll make our own tasty Townie Brownies, a rich and chocolatey confection made with quinoa and amaranth flour.

Apr
23
2020
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 soft pretzel 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 soft pretzels you made in class, and great coupons.

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

What our guests have to say about this class:

These classes are the ultimate experience! I have told so many people about it that I hope they don't take a spot before I get mine. I can't wait to make these at home! (I will not tell anyone how easy it is.) —Donna M.

I'm not afraid to try pretzels with lye now that I know the proper methods. —Dan S.

I loved the easy-going nature of the class environment and I learned a whole lot! I feel that this recipe isn't overwhelming and I'm excited to give it a shot at home! —Spencer W.

Apr
24
2020
12:00 pm to 4:00 pm
$130.00

All too often at the farmers market or grocery store, guests will ask for vegetable tops to be taken off, explaining that they won't use them. And recipes often call for produce to be peeled, which means those peeled are discarded.Don't let that be you! LocalauthorLindsay-JeanHardshares recipes that put both tops and peels to good use from her IACP Award-nominated cookbook,Cooking with Scraps, and former Food52 column of the same name.The leafy tops of vegetables (like beets, carrots, fennel, leeks, radishes, and turnips) are all very useful, as are the top layers (aka peels) of many types of produce (like apples, pineapples, melons, and potatoes), but more importantly, they're delicious, too. Together we'll learn just how versatile these ingredients can be and make a selection of recipes that highlight these underutilized produce parts.

Apr
24
2020
1:00 pm to 5:00 pm
$130.00

Let's bake pastries for dinner! In this class, we'll delve into a few of the delicious savory pies found in just about every culture. We'll make chorizo empanadas, found in Spain, Portugal, and Central and South America; potato knish, a Jewish staple in Eastern Europe; and beef pasties, served up by the thousands in Michigan's Upper Peninsula (but originating in England). We'll teach you how to make a flaky pasty dough, empanada dough, and tender knish dough. You'll learn to make the accompanying fillings and get practice hand-forming each of your little "pies."

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, four chorizo empanadas, four beef pasties, eight potato and caramelized onion knish, and great coupons.

What our guests have to say about this class:

Every time I take a class, I'm reinspired to bake. —Laura C.

Apr
25
2020
8:00 am to 12:00 pm
$250.00

Spend a day creating your cake masterpiece with our expert guidance. Build a two tiered cake complete with supports, cover it in fresh vanilla fondant you'll make from scratch and put your personal stamp on it with hand-made decorations. You'll learn a variety of valuable techniques. Go home beaming with pride over your finished cake!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a two-tiered cake you assembled and decorated yourself, and great coupons.

Apr
25
2020
8:00 am to 12:00 pm
$130.00

This is one of our most popular hands-on baking classes because we teach you a beloved French pastry and give you the recipe to make croissants the Zingerman's Bakehouse way. Our Ooh La La croissant class is a great choice for any beginning or advanced baker looking to build up their baking skills and recipe box.

Like bread and other baked goods in America, croissants can be made with shortcuts causing them to fall short of the intended texture and flavor. There are very few places in the world outside of France where you can get a truly great, flaky, buttery croissant (Though croissants actually originated from Austria, and got theirname from theircrescent shape). Zingerman’s Bakehouse is certainly one of those places. We pride ourselves on their rich flavor, tender honeycombed interior, and crispy exterior that shatters a little when you bite into it. There are some handy tricks we will be teaching you, but it’s mostly about taking the time to do it right and not using fake ingredients or pre-made frozen doughs. And we think it's well worth the time and effort to do. Like wesay, you really can taste the difference. When you smell the sweet aroma and taste the buttery flavor of these French pastries fresh from your ownoven at home, you’ll be oh so happy that you made the investment in making them from scratch. And just imagine how amazing your future weekend breakfasts and holiday brunches will be with the addition of these downright compelling croissants. People will be lining up for an invite to dine at your table.

In this hands-on baking class, you’ll learn the key techniques for working with a yeasted dough, creating a butter-laminated dough (layering the dough with butter and folding it over), filling the croissants, proofing them properly to achieve the right texture inside, and finally, baking them to a rich golden brown. In class, you'll make our butter croissant recipe, as well as fill them with both our rich almond frangipane spread (we'll give you the recipe for that, too) and bars of intense dark chocolate imported to us in Ann Arbor from renowned French chocolatier Michel Cluizel. There are few more sublime things in our book than enjoying a freshly baked croissantthat is still a little warm. We can't wait for you to try it. It's going to be life-changing. And we know where you can get a good cup of coffee to go with it, for the full effect.

You'll leave BAKE! with the Zingerman's Bakehouse croissant recipe, the knowledge to recreate it at home, a dozen croissants you made in class, croissant dough to bake at home later and great coupons.

*You may want to bring a cooler and ice pack to class with you for storing your bake-at-home croissant dough on the ride home if you are traveling more than an hour to attend. That way it will stay chilled and not begin to rise on your trip home.

What our guests have to say about the class:

It's always good to learn as much as possible about what we eat, and homemade will taste better than store-bought. This is a great skill set to add. —Keith P.

The taste of homemade croissants in class emphasized the value of making them myself. —Amy A.

It was a lot of fun and very easy to follow for a beginner with zero baking experience. —Bob P.

Apr
25
2020
1:30 pm to 4:30 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.