Events & Tastings

Aug
30
2020
1:30 pm to 4:30 pm
$130.00

Unleash your creativity on cookies! You'll make your own cookie dough and fresh fondant. We'll provide an assortment of cookie cutters, but you're welcome to bring your own (3" to 4" please).

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.

Aug
31
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
31
2020
1:00 pm to 4:00 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.

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

Sail ashore and conquer the mysterious and rich world of Danish dough. You will learn the techniques for laminating rich dough with butter,make your own dough in class, and create hand-shaped Danish (almond-filled bear claws, pinwheels, and pockets filled with cream cheese or fruit), each surrounded by the rich tender flaky dough that makes a good Danish. Oh so delicious!

You'll leave BAKE! with our recipes, the knowledge to recreate themat home, 18 Danish you made in class, dough to bake at home, and great coupons.

**You may want to bring a cooler to put your take-home dough inif you are traveling more than an hour to attend class.

What our guests have to say about this class:

Such a fabulous class of hands-on experience and tasting! I feel much more confident about making Danish and using yeast! —Danielle K.

I'm so excited to take what I learned home and make Danish for friends and family! —Corey A.

Comprehensive and fun! Perfect in every way. —Laura A.

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

This class takes you all the way back to the origin of bread. Flatbreads have been around since humans first picked wheat off the stalk and decided to grind it and heat it. In this class you’ll make whole wheat tortillas*, za'atar bread, and einkorn naan; and we’ll demonstrate how to make a proper matzo. Learn everything you need to know to make these versatile, full-flavored breads.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a dozen flatbreads and great coupons.

*We use lard in this one, but if that doesn't work with your dietary needs we can substitutebutter. Just let us know ahead of time.

Sep
05
2020
1:30 pm to 5:30 pm
$130.00

Experience three classics from Detroit institutions that have been around since the 1920s and 1940s. Together we'll bake Detroit-style deep dish pizza with caramelized cheese edges baked in a blue steel pan, spiced almond cookies in the traditional windmill shape, and a long john coffee cake with a butter, brown sugar, and walnut streusel. Get a little piece of history and a big bite of flavor, along with plenty of hands-on practice, and tips for mastering these new recipes.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one pizza, one coffee cake, cookies, and great coupons.

What our guests have to say about this class:

This class helped me realize that baking isn't as intimidating as I had feared, and can be fun (and not just a chore). —Remy D.

These classes make home baking seem much more doable. —Margaret B.

I never wanted to make pizza at home but now I definitely will. —Arielle J.

Sep
05
2020
1:30 pm to 4:30 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.

Sep
06
2020
8:00 am to 12:00 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.

Sep
06
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.

Sep
06
2020
1:30 pm to 5:30 pm
$130.00

Our Guinness Beef Stew is so rich and flavorful that Amy says, “I’ve since stopped up making my family’s stew recipe.” Beware this might happen to you, too! To sop up the stewy sauce we’ll make soft and tasty Baps—a dreamy little dinner roll. Need a little something for dessert? Let’s make classic shortbread cookies.

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:

It was a fun and friendly environment and the instructions were easy to understand. I think this has jumpstarted my desire to explore new recipes. —David J.

This is my favorite class I've taken—I see myself making all of these items over and over again. —Jeanne B.