Events & Tastings

Aug
23
2020
9:00 am to 12:00 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.

Aug
23
2020
1:30 pm to 5:30 pm
$130.00

Few beverages have the long, storied history of beer and fewer yet inspire such devotion, but beer’s not just for drinking! In this class we’ll be baking an oats & blonde ale bread, beer cornbread, apricot beer scones and beer crackers that are sure to become some of your favorites to make at home! You'll want to throw a party to impress your friends right away!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a loaf of bread, a pan of cornbread, a dozen scones, four dozen crackers and great coupons.

Aug
23
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.

What our guests have to say about this class:

The instruction was crystal clear and I went home with LOADS of treats. —Annie P.

Very educational and fun class. I felt like I learned a lot that I can take home with me. —Megan E.

Aug
24
2020
9:00 am to 12:00 pm
$375.00

For kids ages 10-12.

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 10-12.

Aug
24
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
29
2020
8:00 am to 12:00 pm
$110.00

The baked goods of the United Kingdom are so different from what most Americans eat every day. In this class, we’ll delve into the techniques behind some of our favorites. You'll make fresh English muffins (which are an ocean apart from what you can get at the supermarket), oatcakes, and shortbread. It’ll be no surprise if, after taking this class, you start calling your friends to high tea every day!

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

What our guests have to say about this class:

Real English muffins are so much better than storebought—will probably never purchase them again. —Kim G.

Aug
29
2020
8:00 am to 12:00 pm
$130.00

One of our most popular classes! Your family and house guests won't soon forget waking up to the aroma of butter, cinnamon, andbrown sugar from freshly baked sweet rolls. Join us and find out how it's done. Learn the basic techniques of creating a sweet dough, including mixing, kneading and rolling, hand-shaping your rolls, and properly proofing them. We'll also demonstrate how to make pecan sticky buns, a staff favorite. Wait until you taste these warm from the oven in class!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, dough to bake at home later, a half dozen big cinnamon rolls and a cinnamon roll wreath you made in class, plus great coupons.

What our guests have to say about this class:

I've been baking for years and have worked in a bakery—I just love learning new tricks I might not know. —Barb S.

The cinnamon rolls were as light as pillows and the taste was pure heaven. —Joyce S.

Such a nice experience! I don't have much baking experience and I loved every minute of it! —Jolie S.

This was my best class yet, out of probably a dozen. I love the versatility of what I can do with the dough. —Beth S.

Aug
29
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.

Aug
30
2020
8:00 am to 12:00 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.

What our guests have to say about this class:

The quality of instruction is unsurpassed. This class taught us how to make the three most amazing cakes. I am very pleased to have these recipes and the knowledge to prepare them. Zingerman's is in the inspiration business—BAKE! classes never disappoint! —Dara K.

Family and friends think I'm a professional baker thanks to Zingerman's. —Randy T.

It is so fun, you learn a tonabout the "whys" of baking (why certain ingredients, why a certain order, etc.), a ton of helpful tips & tricks, and sampling to boot! I have the urge to be more and more creative at home, trying things I never have before. —Lisa D.

Aug
30
2020
9:00 am to 12:00 pm
$130.00

Learn to make buttery buttermilk biscuits & scrumptious scones from scratch. These are recipes you'll make together again and again.

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.