Events & Tastings

May
02
2020
1:30 pm to 4:30 pm
$130.00

We'll do a little baking and a lot of decorating so that you can create your own tasty and cute-as-a-button cupcakes.

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.

May
02
2020
1:30 pm to 5:30 pm
$110.00

During this mini version of our popular Mambo Italiano: Italian Breads hands-on baking class, we’ll take you on a brief bread-making journey through part of Italy. You’ll experience fresh baked Italian bread made from scratch including Zingerman's Bakehouse recipes for Focaccia and Sicilian Sesame Semolina. Go home with four loaves in all! And they taste even better when you've made them yourself!

Let's meet the Italian loaves of bread:

Focaccia—A tender flatbread topped with Parmigiano-Reggiano® cheese. It's a great bread to enjoy as an appetizer, to serve with spreads, or to make a sandwich with. Wait until you experience focaccia warm and fresh from your own. You might want to double the recipe at home to account for the imminent snack attack that's coming to a kitchen near you.

Sicilian Sesame Semolina—Meet the bread you didn’t even know you needed in your life. Its claim to flavor fame is something to see, and taste of course. 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 Sicilian Sesame Semolina bread begs to be toasted, griddled, or broiled to turn the flavor dial up even higher. It loves to be paired with garlic butter, pesto, olive tapenade, or a sprinkle of good parmesan. Trust us, fellow bread lover, you want to give Sicilian Sesame Semolina a whirl.

Our Mini Mambo Italiano: Italian Bread class is an action-packed four hours 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 loaves of bread, 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.

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 our classes 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 rounds of Focaccia, two loaves of Sesame Semolina, dough to make more Sesame Semolina bread at home later, and great coupons.

What our guests have to say about this class:

I was looking for bread baking tips and ended up learning tons. I've always been a big fan of baking and this class has inspired me to try baking different types of bread. —Zixuan W.

Fantastic class with just the right mix of art and science. —Bridget W.

May
03
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.

May
03
2020
8:00 am to 12:00 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.

May
03
2020
1:30 pm to 5:30 pm
$130.00

Who doesn’t love pasta night?! In this hands-on class, you’ll cook egg fettuccine with creamy, cheesy alfredo sauce from scratch. Then bake grissini (crispy breadsticks) to go alongside it. Something sweet to round it out? We’ll bake up some crispy chocolate biscotti to enjoy with your after-dinner coffee. Go home with dinner for four!

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:

All the food is fabulous and the instructors were so helpful. — Nick P.

Can't wait to try everything I learned at home. —Heidi S.

May
03
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.

May
06
2020
6:00 pm to 9:00 pm
$130.00

LocalauthorLindsay-JeanHardshares recipes from her IACP Award-nominated cookbook,Cooking with Scraps.Learn how to make stratas and frittatas—two back-pocket meals that are simple to pull together, but impressive enough for guests. They each have their own superpower—frittatas come together quickly and are even easier than quiche, making them a stellar weeknight dinner option. Stratas are make-ahead friendly, so they're just right for a mostly hands-off dinner or brunch when you have time to prep in advance. Plus, both are ideal for using up stragglers in the fridge—vegetables, meats, and/or cheeses. Clear out your crisper and create delicious meals at the same time—it's a win-win!

May
07
2020
10:00 am to 2:00 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.

May
07
2020
5:30 pm to 9:30 pm
$130.00

We all know that whole grains can be good for us, but that’s not the only reason to eat them. With the right recipes and techniques, they can taste great, too. We’ll teach you to make Bakehouse Country Wheat bread, a whole-grain raisin bread, and a masterful multi-grain bread. This class will change how you think of whole grain bread.

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

What our guests have to say about this class:

Such a fun and pressure-free environment to learn how to make some complicated recipes. This class demystified bread and made it more approachable for at-home baking. —Ally Y.

I want to turn this into my hobby. I found it very relaxing and there is bread at the end of it all! —Panduranga R.

These were slightly complicated breads and all directions and demonstrations were exceptionally clear. —Anon

May
08
2020
1:00 pm to 5:00 pm
$110.00

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 bread 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 challah bread you made in class, and great coupons. Please note that you will be taking home an unbaked dough to bake another loaf of challah bread at home.

What our guests have to say about this class:

So informative! Everything was explained thoroughly and in beginner language. I learned much more about bread baking in general, that will help. Can't wait to implement this new knowledge at home. —Julie W.

It exceeded my expectations! Super fun and informative and we got to eat so much challah! —Genesis V.

Truly a class! Informative, hands-on, fun, and so much packed in. True Zing value. It felt good to bake here. Thank you! —Jeff M.