Events & Tastings

Feb
26
2020
6:00 pm to 8:00 pm
$45.00

You have your water, flour, yeast and salt... what happens next? How does that dough somehow turn into a good looking, tasty loaf of bread? What are some of the key factors for a successful bake? How do you control fermentation? As it turns out, there's a lothappening behind the scenes once you mix up your ingredients and leave them to rest.In the second installment of Mindful Bread Baking, we'll delve into mixing and fermentation for a closer look at what makes bread so magical!

Feb
26
2020
6:00 pm to 9:00 pm
$75.00

You can make your own fresh pasta at home! We’ll teach you how to make egg pasta and how to shape, as well as how to make and fill ravioli. We’ll demonstrate making a freshly milled rye pasta,using a Mockmill, a tabletop stone grain mill, and a simple marinara sauce.These can be the inspiration for all the pasta creations you can dream up at home.

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

What our guests have to say about this class:

It was nice to see just how easy it can be to make pasta. —Andy G.

I'll certainly be making pasta at home now. Needed to take this class so I knew what pasta dough should feel and look like. — Helen P.

Informative, hands-on, just really fun! I can't wait to do this with my grandkids! My favorite class to date! —Claudia D.

Authentic—love the history and background presented
Thorough—ingredients and methods well-taught
Variety—different ways to prepare and customize
I am going to pull out my long-dormant pasta machine and have a pasta party. —Leigh H.

Feb
27
2020
10:00 am to 2:00 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

Feb
27
2020
5:30 pm to 9:30 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!

What our guests have to say about this class:

I'm going to make pizza at home. I've taken 4 classes and this feels the most applicable to every day life. — Kelsey C.

Feb
27
2020
6:30 pm to 8:30 pm
$40.00

A delicious education on the world of cheese! Join our expert cheesemongers as they guide you through the seven major styles of cheese: Fresh, Soft-Ripened, Pressed Curd, Cooked Curd, Milled Curd, Gouda, and Blue. Jump start your path to becoming a cheese expert!

Feb
28
2020
1:00 pm to 5:00 pm
$130.00

Some of our most delectable savory recipes have been brought together for one dynamite class! Together we’ll make focaccia bread with caramelized onions, gorgonzola cheese, and toasted walnuts; tender and tasty bacon cheddar scones; and lángos, a fried bread with savory toppings that's a popular street food in Hungary. You'll learn a variety of techniques and get plenty of hands-on practice mixing, kneading and shaping your doughs. Make these recipes at home for your next brunch or tailgate party and you're bound to even impress yourself.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two focaccia, two lángos, a dozen scones,and great coupons.

Feb
28
2020
1:00 pm to 5:00 pm
$130.00

We all know that whole grains can be good for us, but that’s not the only reason to eat them. With the right recipes and techniques, they can taste great, too. We’ll teach you to make Bakehouse Country Wheat bread, a whole-grain raisin bread, and a masterful multi-grain bread. This class will change how you think of whole grain bread.

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

What our guests have to say about this class:

Such a fun and pressure-free environment to learn how to make some complicated recipes. This class demystified bread and made it more approachable for at-home baking. —Ally Y.

I want to turn this into my hobby. I found it very relaxing and there is bread at the end of it all! —Panduranga R.

These were slightly complicated breads and all directions and demonstrations were exceptionally clear. —Anon

Feb
28
2020
6:30 pm to 8:30 pm
$45.00

A cheese and beverage pairing, alcohol free. The flavor possibilities are endless. Kombucha, sodas, spritzers, and fruit juices are all great with cheese. Our expert cheesemongers will get you on the road to finding your faves.

Feb
29
2020
8:00 am to 12:00 pm
$130.00

Let's make dinner together! First we’ll bake pogácsa, a rich and tender dinner roll. Then we'll cook a pot of Paloc Levés, a hearty lamb and vegetable soup.Finally, for dessert, we’ll roll up some Kifli, buttery Hungarian walnut cookies.

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

Hungry for more Hungary?
-Check out our Hungarian menu at Zingerman's Bakehouse
-Stop in to the Bakehouse and ask for a taste of our favorite Hungarian foods.
-Travel with us in May 2015 for our next Hungarian food tour.

Feb
29
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.