Events & Tastings

Aug
09
2020
1:30 pm to 5:30 pm
$130.00

A sweet selection of Eastern European traditions, like comfort food breads, you could say. Each one is soft and sweet, like a hug from your grandma (or bubbe, or mummo). In this fun, hands-on class, you’ll make Bulla bread, a cardamom roll from Sweden and Finland (also known as Pulla or Nisu);Povitica, a cinnamon walnut roll from Croatia;and Babka, a Jewish chocolate swirl loaf. With these recipes in hand, you can surely host a world-class brunch!

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

What our guests have to say about this class:

I have never turned on my oven since moving to Ann Arbor 15 months ago—now I will. —Randy T.

The breads were delicious! I loved the cardamom rolls, they are fantastic. If I ran a B&B I would bake them every day. —Denise A.

I came because I wanted to learn the babka recipe, but I loved the other breads almost more! I can't wait to make them at home this holiday season. —Ani K.

Aug
10
2020
1:00 pm to 5:00 pm
$425.00

For kids ages 12-14.

Save the date! Details of the class content will be posted in February.

You’ll leave BAKE! With our recipes, the knowledge to recreate them at home, all the food you made in class and great coupons. For kids ages 12-14.

Aug
12
2020
6:00 pm to 9:00 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.

Aug
13
2020
5:30 pm to 9:30 pm
$130.00

A galette is a fancy French word for a free-form pie. It sounds and looks impressive, but we’ll show you how to master this rustic but elegant pastry. First, we’ll start with an important building block, mixing, rolling, and shaping a basic butter pie dough. Then we’ll use it create individual savory galettes filled with herbed goat cheese (from Zingerman’s Creamery) and sliced tomatoes. Then we’ll bake a gorgeous, large, sweet galette—with almond frangipane and seasonal fruit (apple in March-June, peach in July-Aug). These are the recipes to roll out at your next dinner party.

You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, one large sweet galette, four small savory galettes, and great coupons.

What our guests have to say about this class:

One of the best parts about this class is that we made an easy, useful pie dough—something that I'd readily try on a moment's notice. It's nice not to be afraid of pie dough anymore. —Kathleen C.

This was one of the most fun things I've ever done. I thoroughly enjoyed every moment of learning in a relaxed and comfortable environment. I'm going to be making galettes for everything now. —Bolanle A.

I think I'll be making savory galettes for dinner every other week now. —Emily P.

Aug
14
2020
1:00 pm to 5:00 pm
$130.00

While working with with Eli and Tino of Dresdner Backhaus, a famous bakery in Dresden, Germany, we exchanged recipes and experience freely. Come and learn three breads our German friends taught us: hands-on mixing and shaping of our Dinkelbrot, a spelt flourand sunflower seed loaf; a mixing demo and hands-on shaping of Wurzelbrot, a rye and wheat baguette; and hands-on mixing and shaping of Vinschgauer, a savory seasoned mountain roll delicious with ham and cheese. You might want to have some at home ready for your return from class!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two baguettes, two loaves, 6 large rolls, and great coupons.

What our guests have to say about this class:

Very thorough presentation. One of the best BAKE! classes I've taken. Taking home rye starter is a big plus! —Helen P.

Aug
15
2020
8:00 am to 12:00 pm
$110.00

Ever wonder how those smooth fancy fondant-covered cakes are made? What exactly IS fondant anyway? In this class, we take you through the steps of making your own fondant that actually tastes good.That’s right, fresh handmade fondant from scratch! We'll show you the basic techniques for coloring, shaping, and cutting out fondant. Then you'll split, fill, cover, and decorate your own cake to take home. The next time there’s a birthday in your house, you’ll know how to make a cake that will leave everyone asking, “How did you DO that?!”

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a 6-inch cake you decorated in class, fondant to use later, and great coupons.

What our guests have to say about this class:

A perfect balance between instruction and practice. —Carolina T.

Aug
15
2020
8:00 am to 12:00 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.

Aug
15
2020
1:30 pm to 4:30 pm
$110.00

In this class, you’ll create a world-class tiramisu from scratch! We’ll make every component and assemble them together to make something special. You'll make chiffon cake, espresso syrup,and zabaglione—a cooked custard made with a bit of marsala wine. And that's not all. There's also the addition of mascarpone cheese, whipped cream,and a generous dusting of cocoa. You'll get hands-on practice for a few key baking techniques, like whipping egg whites, cooking custard, whipping cream, and folding mixtures. Wait until you taste how magically each flavor blends together to make one of our favorite Italian sweets.

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

What our guests have to say about this class:

It was well-paced and demonstrated new techniques. More difficult desserts don't seem as daunting! —Courtney

Easy to follow along, informative, relaxed environment. I learned some great basics to transfer to other desserts and recipes. —Emily R.

Aug
16
2020
9:00 am to 12:00 pm
$110.00

This is a photo-worthy dessert that’s sure to impress your guests. You'll make all the components from scratch and learn several valuable baking techniques along the way: a swiss cake roll made with vanilla chiffon cake, raspberry preserve, and a raspberry Bavarian cream. The real magic happens during assembly. Wait till you see and taste it!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one 8-inch cake, and great coupons.

What our guests have to say about this class:

Great learning experience. I learned a new and better method for egg separating and made custard for the first time. —Mary P.

I loved the simple step-by-step instructions, help, and encouragement. —Karen D.

Aug
16
2020
9:00 am to 12:00 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.