Events & Tastings

May
29
2020
9:00 am to 5:00 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! (Check out our Instagram highlights for morebehind-the-scenes shots from this class!) 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.

What our guests have to say about this class:

All components may be used a million other ways. Great skillsets to learn! Such a fun day! —Dana Y.

The hands-on experience is great, the pacing of the class is just right. This class gave me the confidence to tackle a complicated showstopper. —Scott M.

May
30
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.

May
30
2020
9:00 am to 12:00 pm
$130.00

You can make your own fresh pasta at home! You’ll get hands-on practice with various pasta rolling and shaping techniques.

BAKE! up some memories with your kids! Spend quality time in our teaching kitchen making something delicious together. Then we'll clean up the mess while you head home to enjoy what you made. These are modified versions of our classes—still hands-on, same great recipes, just scaled back a bit for younger students. Family groups work on each recipe together and take home what they made in class.

Family groups are:

one adult two children (ages 7 to 13)
or two adults and one child (age 7 to 13)

There is a minimum of two and a maximum of three people per family group.

May
30
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
30
2020
1:30 pm to 4:30 pm
$130.00

Learn to make buttery buttermilk biscuits & scrumptious scones from scratch. These are recipes you'll make together again and again.

BAKE! up some memories with your kids! Spend quality time in our teaching kitchen making something delicious together. Then we'll clean up the mess while you head home to enjoy what you made. These are modified versions of our classes—still hands-on, same great recipes, just scaled back a bit for younger students. Family groups work on each recipe together and take home what they made in class.

Family groups are:

one adult two children (ages 7 to 13)
or two adults and one child (age 7 to 13)

There is a minimum of two and a maximum of three people per family group.

May
31
2020
8:00 am to 12:00 pm
$130.00

Brownies are easy even without a box mix, but you really can taste the difference when you make them with great ingredients. We’ll make four different varieties including our very own Magic Brownie (called one of the top 20 recipes of all time by Midwest Living magazine), a fudgy brownie, BuenosAires Brownies with dulce de leche caramel, and Pecan Blondies. After tasting all of these brownies you’ll leave feeling magical.

You'll leave BAKE! with our recipes,the knowledge to recreate them at home, four pans of brownies you made in class, and great coupons.

May
31
2020
9:00 am to 12:00 pm
$130.00

Brownies are easy, even without the box! You'll learn how to make really great brownies with really great ingredients. The family works on a recipe together and you'll take home what you made in class!

BAKE! up some memories with your kids! Spend quality time in our teaching kitchen making something delicious together. Then we'll clean up the mess while you head home to enjoy what you made. These are modified versions of our classes—still hands-on, same great recipes, just scaled back a bit for younger students. Family groups work on each recipe together and take home what they made in class.

Family groups are:

one adult two children (ages 7 to 13)
or two adults and one child (age 7 to 13)

There is a minimum of two and a maximum of three people per family group.

What our guests have to say about this class:

I like it because it was really fun and the instructors were really nice. It does inspire me because when I grow up I want to be a cook. —Sarah

May
31
2020
1:30 pm to 5:30 pm
$110.00

For most people, the phrase “American bread” conjures some unfortunate stereotypes: most are bland, wheat bread is dry, and cornbread is just for sopping up chili. In this class, you’ll taste just how good American breads can be. You’ll learn to make flavorful Michigan Wheat bread, buttery biscuits, classic Bakehouse White burger buns, and our tasty, slightly sweet Northern style cornbread. Get plenty of hands-on practice at mixing, kneading, and shaping too. Once you’ve taken this class, you’ll never have to settle for stereotypes again!

May
31
2020
1:30 pm to 5:30 pm
$130.00

Make your own fresh paczki and filled doughnuts at home. Skip the bakery line and start your own Fat Tuesday tradition, or make them anytime the mood strikes. You’ll make yeasted doughnuts and learn tips on how to fry them and keep them light and fluffy. Then you’ll fill your doughnuts with a choice of traditional and modern fillings.We'll also do a demo of our delectable Devil's Food doughnuts.Warning: will draw a crowd of doughnut lovers to your kitchen.

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

What our guests have to say about this class:

The instruction was crystal clear and I went home with LOADS of treats. —Annie P.

Very educational and fun class. I felt like I learned a lot that I can take home with me. —Megan E.

Jun
03
2020
10:00 am to 1:00 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.