Events & Tastings

Jul
06
2020
1:00 pm to 5:00 pm
$500.00

For kids age 13-15.

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 age 13-15.

Jul
08
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.

Jul
09
2020
5:30 pm to 9:30 pm
$130.00

We created this class years ago to celebrate Zingerman's Delicatessen's anniversary (they opened way back in 1982!). Learn to make our Jewish rye bread and black magic brownies, old-time favorites; and ourhummingbird cake recipe, a new favorite with pineapple, pecan, coconut, banana, and cream cheese frosting. Find out what a rye sour is and the secrets behind our rye bread's flavor. We’ll serve our deli meats and sandwich fixingsto go with your bread and end the class with iconic Zingerman’s treats: a sandwich, pickle, brownie, and a toast to many years of great customers.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a satisfied tummy, great coupons, and everything you made in class: a loaf of rye bread, rye sour, hummingbird cake, and black magic brownies.

What our guests have to say about this class:

I have better sweet treats in my repertoire now. —Alia A.

I will for sure move from Betty Crocker to real brownies. —Alison H.

Fun, informative, educational, and I learned new and improved methods. —Joe S.

Jul
10
2020
1:00 pm to 5:00 pm
$130.00

Our BAKE! principal, Sara, is really passionate about baking bread and is always on a mission to create even more really great tasting whole grain breads for our repertoire and yours. In this class, you’ll bake a multigrain boule made with whole wheat, farina and oats, a quinoa-and-flax-seed sandwich loaf, and kamut-and-fig bread. It will great hands-on practice with bread techniques including creating a "soaker" with your grains and working with yeasted doughs. Not to mention the satisfaction of making your own healthy loaves with great texture and full flavor. Eat well and feel well!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 6 loaves of bread and great coupons.

What our guests have to say about this class:

Great value considering the expertise and food you come home with at the end of the class. Teaching was also very supportive. I'm not afraid to make my own bread anymore. —Darren M.

This class was a great balance of instruction/demonstration with hands-on learning. Very relaxed learning environment mixed with heavy-hitting technical information. —Haley R.

I learned so much and I don't fear making breads now! Each bread was so unique. —Joyce S.

Jul
11
2020
8:00 am to 12:00 pm
$110.00

In spite of its name, Boston Cream pie is actually a layer cake. It also happens to be the official dessert of the state of Massachusetts. Like many American foods, there is a storied history along with a debated controversy about where to award credit for creating the original version. Some say this divine dessert was created in the 1800s for the opening of the Parker House hotel in Boston, MA. They are also famous for their Parker House rolls. Score a double food claim-to-fame for this historic dining room! However, others say it did not appear on the menu until the 1950s. The modern day version of Boston Cream Pie from the Omni Parker House hotel actually includes rum in the pastry cream, a poured fondant on top, and sliced almonds around the sides. Some records indicate that Boston Cream Cakes were actually cream puffs originally. Of course, we can't forget the Boston Cream doughnut you can also find everywhere. Funny how foods deliciously evolve over time.

Zingerman's Bakehouse Boston Cream Pie is comprised of two layers of moist vanilla chiffon cake (a light sponge cake made with meringue), filled with vanilla bean pastry cream, covered in thin layer of vanilla buttercream, and glazed in rich dark chocolate ganache. Take one bite to taste it, and you'll know why it has a whole state so devoted to it. (Like all our cakes please enjoy responsibly, at room temperature, for maximum flavor and ideal texture.) It's been a wildly popular addition to the cake menu at Zingerman's Bakehouse, having never gone “on vacation” since its debut. It must be good, if we do say so ourselves.

In this class, you'll learn to make all four components of our Boston Cream Pie from scratch and assemble them. First, you will watch our expert instructor demonstrate the recipes and techniques before your eyes, and then you will try your hand at them. You’ll fold together the fluffy vanilla chiffon cake batter, whisk real vanilla beansinto your carefully cooked pastry cream, whip a voluminous egg white meringue for the vanilla Swiss buttercream, and melt dark chocolate to stir into your rich ganache. Put them all together, and you have one heck of a dessert that will be a welcome addition to family dinners, birthdays, and holidays.

But that's not all these recipes are greatfor. These are versatile dessert components and touchstone baking techniques that will prove useful for creating other desserts at home. Just think: chiffon cake for trifles and tortes, pastry cream for fruit tarts and cream puffs (or, we say just grab a spoon!), buttercream for birthday cakes, and chocolate ganache for stuffing cupcakes or making truffles (or anything that needs a bold chocolate boost). The tasty possibilities are endless. And you are well on yourway to being a master of making desserts.

You'll go home with Zingerman's Bakehouse Boston Cream Pie recipes, the knowledge to recreate them at home, a finished 9-inch Boston Cream Pie, and great coupons.

What our guests have to say about this class:

Looking forward to expanding my skills and using components of the class in other desserts. —Denise A.

Jul
11
2020
8:00 am to 12:00 pm
$130.00

Sail ashore and conquer the mysterious and rich world of Danish dough. You will learn the techniques for laminating rich dough with butter,make your own dough in class, and create hand-shaped Danish (almond-filled bear claws, pinwheels, and pockets filled with cream cheese or fruit), each surrounded by the rich tender flaky dough that makes a good Danish. Oh so delicious!

You'll leave BAKE! with our recipes, the knowledge to recreate themat home, 18 Danish you made in class, dough to bake at home, 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.

What our guests have to say about this class:

Such a fabulous class of hands-on experience and tasting! I feel much more confident about making Danish and using yeast! —Danielle K.

I'm so excited to take what I learned home and make Danish for friends and family! —Corey A.

Comprehensive and fun! Perfect in every way. —Laura A.

Jul
11
2020
1:30 pm to 4:30 pm
$110.00

We’re milling up some seriously tasty whole grain treats! Wanna learn how to make ‘em too? We’ll use our own freshly milled whole grain to bake up Double Chocolate Cookies, Big O’ oatmeal raisin cookies, and crazy-good Bakehouse graham crackers. You’ll be amazed at the flavor difference FMWG can make. You gotta taste it for yourself!

Jul
12
2020
8:00 am to 12:00 pm
$130.00

Do you love custards and puddings?Love buttery pie crusts? Eat whipped cream by the spoonful?Yes! Yes! and Yes! Then this class is for you.

Join us to make two of our Bakehouse's best: chocolate cream pie and coconut cream pie. We’ll also demonstrate our popular key lime pie. Since it’s baked it’s not really a “cream” pie, but it’s definitely creamy and delicious.

In this class, you'll learn how to make a buttery and flaky pie crust from scratch (no shortening allowed!), how to roll and bake the crust, and how to make the chocolate cream pie filling and coconut cream pie filling from scratch. For the key lime pie demonstration, we'll show you how to make a buttery graham cracker crust, and the rich, tart filling. We'll also demonstrate fresh whipped cream to top the pies.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one 10-inchchocolate cream pie and one 10-inchcoconut cream pie and great coupons.

Jul
12
2020
1:30 pm to 5:30 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.

Jul
12
2020
1:30 pm to 5:30 pm
$130.00

Ever wonder how to make those tender hollow little cream puff shells? Well, join us to find out! Learn the history and basic techniques of creating sweet and savory pastries from pâte à choux (pot-a-shoo) dough. You'll make your own dough and pipe éclairs and cream puffs. We’ll make pastry cream, whipped cream, and chocolate ganache to fill your creations. These recipes will kick your entertaining up several notches.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a dozen and a half cream puffs, pastry cream, and ganache to use later, and great coupons.

What our guests have to say about this class:

There are so many different uses for this dough. I didn't realize you could make them savory. —Betty L.

This class was so much fun and informative. I can use the knowledge from this class in so many ways. —Patrice M.

I never thought I would feel confident to try these at home, but now it seems doable. All of the baking classes are fun and make things that appear difficult on TV much easier in practice. This has been my favorite course yet. —Anon.