Events & Tastings

Jan
02
2020
6:00 pm to 9:00 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 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 pretzels you made in class, and great coupons.

*This class was formerly known as "Bavarian Baguettes: a.k.a. German Pretzels"

Jan
03
2020
1:00 pm to 5:00 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!

We’ll show you how versatile this dough is by making a variety of treats with brioche. You’ll learn how to make a traditional round shape, called brioche à tête—the brioche dough is baked in a round, fluted pan, and a small portion of the dough is placed on the top to form the head, or tête. You’ll make stuffed brioche rolls, with both sweet (chocolate) and savory (sausage) fillings, and a sweet loaf called Craquelin. This national bread of Belgium is rolled up with a layer of fresh orange zest and sugar cubes soaked in Grand Marnier®. The additions form a sweet swirl inside each slice and their dark orange flavors seep into the surrounding dough. We’ll also demonstrate Bee Sting Cake (Bienenstich), a German dessert made with brioche, pastry cream, and a honey almond topping. We’ll also send you home with dough to make another batch of something you made in class—or something else entirely!

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.

Jan
03
2020
1:00 pm to 4:00 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.

Jan
04
2020
8:00 am to 5:00 pm
$250.00

Did you know you can travel around Italy—from Puglia to Genoa to Sicily—all without leaving Ann Arbor? Well, in this case, your taste buds can at least. In BAKE!'s Mambo Italiano: Italian Breads hands-on baking class, we’ll take you on a bread-making tour across Italy. You’ll experience fresh baked Italian breads made from scratch, including Zingerman's Bakehouse Paesano, Rustic Italian, Focaccia, and Sicilian Sesame Semolina. Go home with eight loaves in all! And they taste even better when you've made them yourself!

Let's meet the breads:

Paesano—This bread hails from Puglia, the heel of the boot of Italy. The name itself translates to “villager” or “countryman.” It’s a rustic peasant bread we make with nothing but organic wheat flour, water, sea salt, and yeast, along with an organic cornmeal-dusted crust.

Rustic Italian—This bread is delightfully uncomplicated, kind of dreamy really. It’s a classic Italian white bread with a mild crumb and a thin crust. What makes ours better than the Italian bread commonly found in every store and bakery? We use nothing but organic wheat flour, water, sea salt, just a little yeast, but a lot of time.

Focaccia—A tender flatbread with garlic and olive oil in the dough topped with Parmigiano-Reggiano® cheese.

Sicilian Sesame Semolina—The entire loaf is rolled in unhulled sesame seeds before baking. The natural oil in all those seeds that cover the dough gets slowly roasted in the oven, contributing an intense flavor and aroma, not to mention a lovely little crunch. And that’s just the crust! Inside there’s a firm, rich, and almost cake-like crumb made with golden semolina flour yielding a beautiful yellow interior. The same flour is often used to make pasta.

Our Mambo Italiano: Italian Breads class is a full eight-hour day of Italian bread baking guided by our experienced baking instructors. You'll cover all the essential techniques, including finding out what in the world a poolish is and why you need it to make these breads, how to handle yeasted doughs, proper kneading, shaping your loaves, finding out when your loaves are ready to bake, and more. You'll get plenty of hands-on practice. While your loaves are rising we'll sneak into the Bakehouse to see breads being made on a larger scale. We'll also enjoy a great Bakehouse lunch together mid-day, included in your class price!

After our baking experts demonstrate how to successfully execute these recipes before your very eyes, you'll try your hand at making them yourself. And ourclasses are small, 12 or fewer students, so our instructors can answer your individual questions. After practicing in that rich learning environment, you'll have the skills to bake these Italian breads at home any time you want. It could satisfy your cravings for both a fresh warm loaf of Italian bread and an Italian holiday at the same time.

You'll leave BAKE! with Zingerman's Bakehouse Italian bread recipes, the knowledge to recreate them at home, two loaves of Paesano, two rounds of Focaccia, two loaves of Rustic Italian, two loaves of Sesame Semolina, a poolish to make more bread at home later and great coupons. Not to mention a full tummy from a great Bakehouse lunch and bread sampling throughout the day.

Read more about our Rustic Italian and Paesano breads on our blog!

Jan
04
2020
1:30 pm to 5:30 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.

Jan
05
2020
8:00 am to 12:00 pm
$130.00

We have so much to teach you about how to bake a great cake! In this class you'll learn three cakes, each requiring a different mixing technique: rich yellow Buttermilk Cake (which we'll use to make pineapple upside-down cake), fluffy white angel food cake, and dark intense flourless chocolate truffle cake. We'll talk about choosing great ingredients and helpful tips for baking, plus you'll get hands-on practice mixing your cake batters. These cakes will outshine the box mix versions any day. Add them to your baking bag of tricks!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one 9-inchPineapple upside down cake, one 9-inchchocolate truffle cake, one 6-inchangel food cake, and great coupons.

Jan
05
2020
8:00 am to 12:00 pm
$110.00

At Zingerman’s Bakehouse. we bake every bagelas they made a long time ago—crispy on the outside, chewy on the inside, with big flavor, and a hole you can stick your finger through. Let us teach you to make a great bagel in your own home. You'll mix your dough from scratch, knead it by hand, shape it into rings, then boil and bake your bagels to get just the right texture. You'll choose your seeds too. We'll also show you traditional bialys, a crispy, chewy roll with a center of slow-roasted onions and poppy seeds. In our class, we'll snack on some different types of bagelalong with fresh cream cheese from our neighbor Zingerman's Creamery. This class will give you a great go-to recipe. Who wouldn't be impressed waking up to freshly baked bagels? After all, better bagels could make for better weekends!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two dozen bagels and/or bialys you made in class and great coupons.

Jan
05
2020
1:30 pm to 5:30 pm
$110.00

Learn Zingerman's Bakehouse's traditional French baguette recipe in one of our best classes for new bakers. Most commercial bread labeled “baguette” bears no resemblance to the traditional French bread that Parisian bakers first developed around 1920. When a law went into effect forbidding them from starting to work before 4 am, they began baking the long thin loaves that are synonymous with French baking today. We teach you to make the traditional French baguette recipe—starting with a flavorful poolish, hand-rolling your dough, and ending with a very crisp crust surrounding a soft, holey interior.Imagine serving breakfast to out-of-town guests and bringing out a perfect baguette that they swear must have been airlifted from Paris.

You'll leave BAKE! with our French baguette recipe, the knowledge to recreate it at home, four French baguettes you made in class, dough to bake later, and great coupons.

Jan
05
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.

Jan
08
2020
5:30 pm to 9:30 pm
$130.00

The secret is out! Learn the recipe for Zingerman's signature sour cream coffee cake with ribbons of cinnamon brown sugar and toasted walnuts. It’s a Bakehouse classic that graces the cover of our cookbook (find it at most Zingerman's locations and wherever you buy books), not to mention coffee cakes are our most popular Mail Order gift.

In class, you’ll also make a couple of other cakes near and dear to us, the lovely olive oil and citrus cake and rich almond pound cake. These are sure to be treasured recipes in your house for years to come!

You'll leave BAKE! with Zingerman's Bakehouse coffee cake recipes, the knowledge to recreate them at home, threecoffee cakes, and great coupons.