Events & Tastings

Jun
21
2020
8:00 am to 12:00 pm
$130.00

We’ll lead you in making Zingerman's Delicatessen's recipe for really great chicken pot pie from scratch, including mixing and rolling the flaky pie crust, cooking the velouté sauce, assembling the aromatic filling and shaping the pies. Join in on the hands-on fun and learn to make a classic comfort food.

You'll leave BAKE! with the recipes, the knowledge to recreate them at home, 6 individual pot pies you made in class to take home and freeze or bake for dinner and great coupons.

What our guests have to say about this class:

I always make things into a big deal in my head, and this showed me it's not that difficult—just takes some planning! I can't wait to get home and bake/eat my pies, and I actually think I'll make them again! —Ellen H.

Jun
21
2020
9:00 am to 12:00 pm
$130.00

Have fun mixing up cake batter, and don't worry—we'll clean up the mess!

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.

Jun
21
2020
1:30 pm to 5:30 pm
$130.00

Who doesn’t love pasta night?! In this hands-on class, you’ll cook egg fettuccine with creamy, cheesy alfredo sauce from scratch. Then bake grissini (crispy breadsticks) to go alongside it. Something sweet to round it out? We’ll bake up some crispy chocolate biscotti to enjoy with your after-dinner coffee. Go home with dinner for four!

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:

All the food is fabulous and the instructors were so helpful. — Nick P.

Can't wait to try everything I learned at home. —Heidi S.

Jun
22
2020
10:00 am to 2:00 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.

Jun
25
2020
5:30 pm to 9:30 pm
$130.00

Remember summer nights spent toasting marshmallows over a crackling fire? The smell of a bonfire that lingered on your sweatshirt for days? Crunchy graham crackers layered with perfectly toasty marshmallows and melty chocolate? We remember those s’more-filled days fondly, but there's no reason they need to remain a happy memory. We're here to help you recreate this childhood favorite (only even better than you remember).

No self-respecting s’more is complete without a perfectly crisp graham, so we’ll deliver the graham cracker your campfire treats deserve.

Nostalgic for this American childhood favorite, we wondered what would happen if we changed up the recipe for Graham crackers using great ingredients. What we created was an intensely flavored cookie more addictive than what we munched on as kids. In the spirit of constant improvement, we further wondered how we could make these crowd favorites even tastier. Lo and behold, the flavor boost obtained from milling our own flour from organic soft white wheat grown in Michigan was the easy answer! We love the crackers’ amped up flavors of toasted wheat, honey, and ginger—not to mention their more hearty, crisp texture—and you will, too!

The original “Graham” cracker was not the tasty sweet treat we know and love today; it was a bland, unsweetened biscuit made from finely ground, unbleached wheat flour, wheat bran, and coarsely ground germ, which also came to be known as “Graham bread.” First conceived in the 1830s, the crackers were consumed as part of a strict vegetarian and fiber-rich diet developed by the crackers’ namesake, the Reverend Sylvester Graham (1794-1851), an eccentric Presbyterian minister from Connecticut who became a social reformer and ferocious advocate of healthful living during America’s health craze of the 1820s and 1830s.

Exercising some combination of pseudoscience and faith, Graham believed that physical lust was harmful to the mind, body, and spirit and that a healthy diet, devoid of meat, fat, spices, and refined white flour, would aid in suppressing sinful carnal excess, which he saw as a genuine human affliction and the scourge of his time. His preaching and promotional writings on maintaining a healthy, plant-based, fiber-rich diet for physical, mental, and spiritual well-being won countless converts over the course of the nineteenth century, who came to be known as “Grahamites.”

So, Dr. Graham, thanks for making graham crackers. Now, if ya don’t mind, step aside and let us take them to a new level! Enjoy our crisp, flavorful, and not-too-sweet crackers. They’ll take you right back to those summer campfires.

Then we’ll have fun making vanilla marshmallows and learning how to make up our own flavors. Strawberry marshmallows? Mint marshmallows? Birthday cake marshmallows? You betcha. Any marshie you can dream up, you can make. You won’t believe the difference between your homemade marshmallows and the packaged varieties of your childhood. Join us and increase the flavor of your s’mores by 100%.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a dozen graham crackers, vanilla marshmallows, graham cracker dough to bake later, and great coupons.

What our guests have to say about this class:

I made graham crackers at home before I took this class that did not turn out. I now know what I did wrong and how to make them so they turn out crispy and tasty. —Kateri B.

Jun
26
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

Jun
27
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.

Jun
27
2020
9:00 am to 12:00 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.

Jun
27
2020
1:30 pm to 5:30 pm
$130.00

Brioche is one of the most satisfyingly rich breads in the world. And while it might seem a little trendy (brioche burger buns are popping up on many restaurant menus), the funny thing is, brioche is on record as being made over 600 years ago. It is believed to have originated with the Normans. Many years later came the famous Marie Antoinette quote “S’ils n’ont plus de pain, qu’ils mangent de la brioche,” commonly translated as “If they have no bread, let them eat cake.”

In case you’ve never had the pleasure of a soft, buttery slice of brioche, we’ll gladly fill you in. It’s really a small step away from being a pastry (hence the translation from “brioche” to “cake” in Miss Antoinette’s quote). It has a golden color and rich, soft texture from all the eggs and butter added to the flour, yeast, and salt. It’s great on its own, of course, but it makes rich bread pudding and French toast, and takes sandwiches and burgers to another level.

In this BAKE! class, the scent of butter will fill the room when you learn how to make brioche dough, shape it, and bake it to perfection. You'll get plenty of hands-on practice in class with mixing, kneading, and proofing yeasted doughs—and you’ll be amazed by just how much butter you knead into the dough!

Brioche is one of the most satisfyingly rich breads in the world. The scent of butter will fill the room when you learn how to make brioche dough, shape it and bake it to perfection. We’ll show you how versatile this dough is by making classic brioche buns; a traditional round tête shape, chocolate-filled brioche roll; a savory brioche roll filled with sausage; and a sweet loaf called Craquelin, the national bread of Belgium! You’ll get plenty of hands-on practice in class with mixing, kneading and proofing yeasted doughs.

If you need more inspiration, you can find brioche at the Bakehouse in a couple of different forms. Frank and Amy, Bakehouse managing partners, tried bostock well over a decade ago and were still thinking about it, so we just had to start making this pastry creation and sharing them with you. Every day, our bakers begin with a thick slice of our buttery brioche bread, brush it with orange-flavored simple syrup, spread it with almond frangipane, sprinkle it with toasted almonds and bake it. It’s a breakfast pastry totally worth getting out of bed for (but it’s good for dessert too!). We also make small brioche rolls (with or without a sprinkling of sea salt on top) that make an irresistible addition to any dinner spread.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two loaves, eight rolls, dough to bake later, and great coupons.

What our guests have to say about this class:

It's a super approachable teaching method—not intimidating at all and so informative! —Melanie

It was a very fun class, challenging but instructors were very encouraging with technique and methods. They gave great advice on alternative toppings and ingredients because of allergies. —Elizabeth H.

So much fun—energetic, enthusiastic instructors that keep it simple and practical—builds your confidence that you can do this at home. I can't wait to get started making my own brioch buns for some amazing black bean burgers. —Diane S.

Jun
28
2020
8:00 am to 12:00 pm
$130.00

We’ll lead you in making Zingerman's Delicatessen's recipe for really great chicken pot pie from scratch, including mixing and rolling the flaky pie crust, cooking the velouté sauce, assembling the aromatic filling and shaping the pies. Join in on the hands-on fun and learn to make a classic comfort food.

You'll leave BAKE! with the recipes, the knowledge to recreate them at home, 6 individual pot pies you made in class to take home and freeze or bake for dinner and great coupons.

What our guests have to say about this class:

I always make things into a big deal in my head, and this showed me it's not that difficult—just takes some planning! I can't wait to get home and bake/eat my pies, and I actually think I'll make them again! —Ellen H.