Events & Tastings

Sep
09
2018
8:00 am to 12:00 pm
$125.00

Making a coffeecake is worth it for the smell alone! In this hands-on class you'll craft three different coffeecakes so good you’ll be baking them for years to come- including our popular hot cocoa coffee cake, blueberry buckle and banana bread with salted pecan praline. You'll have your household jumping out of bed in the morning for your fresh baked creation!

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

Sep
09
2018
12:00 pm to 2:00 pm
$30.00

Sample coffees from Africa, Central and South Americas, and the Asian Pacific. We will taste and evaluate these coffees using the techniques and tools used by professional tasters. This is an eye-opening introduction of the world of coffee.

Sep
09
2018
1:30 pm to 5:30 pm
$100.00

In this class we will teach you to bake your own rich and soft challah bread from scratch. You’ll create a traditional six stranded braid and a turban shape studded with rum-soaked raisins. We'll demonstrate a seeded Moroccan challah braid too. These gorgeous golden loaves fresh from the oven will be tough to resist on the car ride home. You've been warned.

You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, 2 loaves of bread you made in class and great coupons.

Sep
09
2018
2:00 pm to 5:00 pm
$75.00

Come and learn the secret to making terrific fresh mozzarella from the experts! In this fun-filled class, we'll show you the ins and outs of making this simple, yet delicious cheese. You'll learn how to pull balls of fresh mozzarella from curd and milk, stretch string cheese, and create rich, creamy burrata. You'll get all of the cheese that you make in class to take home and eat, plus the recipes that we teach in the class! Perfect for pizza, super on a salad, or amazing on its own, this versatile cheese is as much fun to make as it is to eat. Adults and children over 12 are welcome. Classes fill fast, sign up today!

Sep
10
2018
6:30 am to 8:30 pm
$40.00

Miss Kim hosts a monthly Suckling Pig Party - each month features a different theme.
The theme for September - A Bounty of Fluffy Buns!

Buns/Bao, call them what you will, were our beginning. Our star feature when we were nothing but a little food cart without even a kitchen to call our own. We're super excited to make Buns the theme of our third Suckling Pig Party!

Sep
12
2018
10:00 am to 2:00 pm
$100.00

Crackers are the humble underdogs of the baking world. Unassuming looking, they pack a powerful flavor punch and deliver an addictive texture experience. Join us to make cheesy pepper squares, whole wheat thins, seedy garlic crisps, and rice bites. They'll soon be your new favorite additions to salads, soups and cheese plates.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, eight dozen crackers you made in class (that you didn't munch on right out of the oven), and great coupons.

Sep
12
2018
6:00 pm to 9:00 pm
$75.00

Hop on the tahini train! We’ve been experimenting in the kitchen with the latest culinary craze, tahini (rich sesame paste). And we’re using a particularly great organic tahini we sourced from Turkey. In this class you’ll bake tahini butter cookies, tahini banana bread made with Michigan wheat flour and black sesame seeds, and tahini and almond filled croissants with a carob drizzle. (Due to time constraints, we will provide you with already baked croissants to fill.) They'll add excitement and flavor to your baker's recipe box.

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

Sep
12
2018
7:00 pm to 9:00 pm
$75.00

A culinary radio host, our favorite fruit, and the world’s king of cheeses!

Join us for an unforgettable evening with the host of Good Food on KCRW 89.9 in Los Angeles, Evan Kleiman! A winner of the James Beard Award for Who's Who of Food and Beverage in America is coming back to Ann Arbor by popular demand.

Evan has been called "the fairy Godmother of the LA food scene" for her central role in bringing a community of food people together through her radio show, which she has hosted since 1997. She is also the founder of LA's Slow Food Chapter, serves on the stewardship Council for Roots of Change, and is a member of the Los Angeles Food Policy Council.

The chef and owner of Angeli Caffe of 28 years before its close in 2012 is known for her commitment to fresh, simple ingredients based on cucina povera, or “peasant cooking” of Italy. We look forward to tasting her ingenious flavors featuring Parmigiano Reggiano cheese and this year’s harvest of heirloom tomatoes from Tamchop Farm in Dexter! The author of eight books on Italian food, Evan’s expertise will make this one of our most delicious tomato dinners yet!

Go to the reservations page for more information about this dinner and to view the menu.

Sorry, this event is already full. Get on the waitlist!
Sep
13
2018
10:00 am to 2:00 pm
$100.00

If our Mambo Italiano class is the grand tour, this is more like a trip to Little Italy. All the fun and flavor in half the time. We’ll make sesame semolina from Sicily and focaccia from Genoa. You'll learn all the techniques of mixing, kneading, shaping, proofing and baking these yeasted breads at home. From the nutty flavor of sesame semolina to the olive oil infused decadence of focaccia, soon you too will be saying Viva Italia!
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two loaves of sesame semolina, two focaccia rounds, semolina dough to bake later, a poolish to make more bread at home and great coupons.

Sep
13
2018
5:30 pm to 9:30 pm
$100.00

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 a.m., 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.