Events & Tastings

Jan
18
2020
1:30 pm to 5:30 pm
$110.00

It’s no secret that we love rye around here. In this class, you’ll learn to make the rye Zingerman’s is famous for—three different kinds of it, to be exact. You’ll make Onion Rye, Pumpernickel, and Vorterkaker, a Norwegian 100% rye. Each loaf has its own unique personality you’re sure to love. Onion rye is brimming with flavor thanks to fresh, caramelized onions and lots of poppy seeds baked inside and on top. Our old world-style Pumpernickel bread is dark, moist, and full of flavor. It’s made with the same detailed process and organic rye sour as its cousin, our famous Jewish Rye bread. And Vorterkaker? You’ve never baked a bread like this before. It’s a traditional bread baked into a flat disc and flavored with fennel and anise seeds.

No matter which loaf you like best, your sandwiches will be sending you thank you notes!

Curious about rye and can’t wait for the class?

Although it’s our sweetheart grain, it has taken second place to wheat and barley in world history. Rye was a wild weed in Mesopotamia, the original breadbasket of the world, and there’s some evidence that it was domesticated and grown intermittently before wheat and barley became the prominent grains there. The first written records of rye didn’t speak as highly of the tasty grain as we do: Around 77 C.E., the Roman naturalist Pliny the Elder remarked that rye was “a very poor food and good only to avert starvation.” (Sorry, Pliny, but we disagree!)

In later history, rye became the staple grain of the poor. Most daily bread of the Jews in Eastern Europe had very little wheat in it because of the expense. The poorer the community, the darker and more rye-filled the bread. Sometimes caraway or chernushka was added to the bread, imparting some additional flavor to what is otherwise a relatively mild-tasting grain. Most Americans think that rye has a very strong flavor, but that’s really the caraway that is often added to the dough, not the rye itself.

In September 1992, we recreated rye loaves reminiscent of those made by Jewish bakers of Poland and Russia 200 years earlier. All of the rockin’ rye varieties you’ll make in class are moist and full of flavor, thanks in no small part to our organic rye sour starter. We also use what we call “old” in our recipe. It’s simply rye bread from a previous day mixed with water to make a mush. It adds to the texture of the bread and spiritually connects today to yesterday, recognizing the circularity of our lives. We use more rye flour and less yeast than other bakeries, bake our loaves on a stone hearth, and mist the crust with water right out of the oven. That quick steam makes the thin crust shiny and crispy.

Following these old traditions, we were honored by Saveur magazine, which called our efforts “America’s best rye.” Frankly, we’re still blushing about it.

Come and learn how to make this rye bread in your own home. You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, fourloaves of bread you made in class, rye sour to make more bread at home and great coupons.

Jan
18
2020
1:30 pm to 5:30 pm
$130.00

These are royally good cookies, and maybe our most popular Jewish baked good at Zingerman’s Bakehouse. To make our rugelach we start with a rich cream cheese and butter pastry,fold it up withspecial fillings, sprinkle it with sugar and bake it to a golden brown. They’re not too sweet, full of flavor and really great any time of day. In this class, we’ll make three rugelach flavors—dark chocolate, almond sesame, and date—and practice two different ways to shape them (as seen in our cookbook, Zingerman's Bakehouse, available now).

You'll leave bake with our recipes, the knowledge to recreate them at home, four dozen rugelach you made in class and great coupons.

Jan
19
2020
8:00 am to 5:00 pm
$250.00

Have you always wondered how to make naturally leavened bread at home? What is a sourdough starter anyway? In this class, we will demystify naturally leavened bread for you, teach you how to make and maintain your own sourdough starter, mix and treat the dough, and finally bake a loaf of crusty, flavorful bread at home.

February 2019-August 2019, you will make Farm Bread, 8 Grain 3 Seed, Pecan Raisin, and watch a demonstration of Parmesan Pepper.

September 2019-January 2020, you will make three of Zingerman's Bakehouse's signature breads: Cranberry Pecan, Farm, and Parmesan Pepper, as well as watch a demonstration of True North wheat bread.

Your class includes a great Zingerman's Bakehouse lunch, too. This is anadvanced class for the dedicated baker.

You'll leave BAKE! with Zingerman's naturally leavened bread and sourdough starter recipes, the knowledge to recreate them at home, 6 loaves of bread, sourdough starter to make more bread at home, and great coupons. Not to mention a full tummy from lunch and bread snacking in class.

Read more about our Pecan Raisin Bread on our blog!

Jan
19
2020
1:30 pm to 5:30 pm
$150.00

Why order in when you can make it better from scratch at home? Shih-Wen Wu, an instructor for the Confucius Institute at the University of Michigan, comes to BAKE! To teach the art of making two versatile Chinese snacks. You will learn the Chinese dumpling, also known as "JiaoZi.” One filling is pork, shrimp and Chinese garlic chive, and the other is tofu, spinach, mung bean noodle, and shiitake mushroom. You will also learn to make Chinese Scallion Pancakes. With these two recipes in hand, everyone will be inviting themselves over to your house.

You will leave BAKE! With the recipes, the knowledge to recreate them at home, the JiaoZi and scallion pancakes you made in class, and great coupons!

Jan
19
2020
1:30 pm to 4:30 pm
$130.00

We'll bake fresh and soft pan breads that will become staples in your house for years to come: Bakehouse White, Margaret's Sweet Wheat, and cornbread.

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.

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

Jan
22
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 also demonstrate a rye pasta 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.

Jan
23
2020
10:00 am to 2:00 pm
$130.00

Let’s make dinner together! In this hands-on class you’ll make egg fettuccine, alfredo sauce with Parmigiano Reggiano®, grissini (crispy breadsticks), and chocolate biscotti.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, dinner for four and great coupons.

Jan
23
2020
6:00 pm to 9:00 pm
$110.00

In this class, you’ll create a world-class tiramisu from scratch! We’ll make every component and assemble them together to make something special. You'll make chiffon cake, espresso syrup,and zabaglione—a cooked custard made with a bit of marsala wine. And that's not all. There's also the addition of mascarpone cheese, whipped cream,and a generous dusting of cocoa. You'll get hands-on practice for a few key baking techniques, like whipping egg whites, cooking custard, whipping cream, and folding mixtures. Wait until you taste how magically each flavor blends together to make one of our favorite Italian sweets.

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

Jan
24
2020
1:00 pm to 5:00 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.