Events & Tastings

Mar
01
2019
6:30 pm to 9:30 pm
$125.00

Join us for a cozy evening at Cornman Farms featuring our seasonal winter menu created by Executive Chef and Owner Kieron Hales. Guests will enjoy a welcome cocktail and appetizers by the fireplace in our lounge before sitting down for a carvery-style buffet dinner with wine pairings in the newly remodeled Farmhouse. After dinner, relax and enjoy the chef's selection of after-dinner drinks and sweet treats.

Sorry, this event is already full. Get on the waitlist!
Mar
02
2019
8:00 am to 12:00 pm
$100.00

At Zingerman’s Bakehouse we bake bagels as they were a long time ago—crispy on the outside, chewy on the inside, with big flavor, and a hole you can stick your finger through. Let us teach you to make a great bagel in your own home. You'll mix your dough from scratch, knead it by hand, shape it into rings, then boil and bake your bagels to get just the right texture. You'll choose your seeds too. We'll also show you traditional bialys, a crispy, chewy roll with a center of slow-roasted onions and poppy seeds. In class, we'll snack on some bagels along with fresh cream cheese from our neighbor Zingerman's Creamery. This class will give you a great go-to recipe. Who wouldn't be impressed waking up to freshly baked bagels? After all, better bagels could make for better weekends!

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

Mar
02
2019
9:00 am to 12:00 pm
$75.00

A great class for beginning bakers. Learn the keys to flaky and tender scones, such as how to properly cut the butter into the flour. You’ll make three varieties of Bakehouse buttery scones—sweet crystallized ginger, savory cheddar herb, and flavorful Mother scones, made with freshly milled organic einkorn, which is known as "the mother of all wheat." Scones are simple to make and really delicious fresh out of your oven at home, so these recipes will surely become some of your favorites to reach for!

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

Mar
02
2019
1:30 pm to 5:30 pm
$125.00

Happy Mardi Gras! Learn the quintessential Mardi Gras centerpiece dessert, two ways. First, the original and elegant French version made with puff pastry and almond paste. Get the slice with the whole almond inside and you’re crowned king (or queen) of the party. Second, the more recognized New Orleans version drizzled with green, yellow and purple icing. Receive the slice with the plastic baby, and good luck is yours.
You’ll leave BAKE! With our recipes, the knowledge to recreate them at home, all the food you made in class and great coupons.

Mar
02
2019
1:30 pm to 5:30 pm
$125.00

We created this class years ago to celebrate Zingerman's Delicatessen's anniversary (they opened way back in 1982!). Learn to make our Jewish rye bread and black magic brownies, old-time favorites; and hummingbird cake, a new favorite with pineapple, pecan, coconut, banana, and cream cheese frosting. Find out what a rye sour is and the secrets behind our rye bread's flavor. We’ll serve our deli meats and sandwich fixinsto go with your bread and end the class with iconic Zingerman’s treats: a sandwich, pickle, brownie, and a toast to many years of great customers.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a satisfied tummy, great coupons, and everything you made in class: a loaf of rye bread, rye sour, hummingbird cake, and black magic brownies.

Mar
02
2019
3:00 pm to 5:00 pm
$45.00

Join us for a cozy evening of melted cheese. The ultimate in comfort food, we’ll serve up a couple of dishes to help chase away the chill of winter. At this tasting & demonstration, we'll make two kinds of fondue and make & taste traditional Swiss Raclette. We'll also taste some of the classic & modern cheeses used to make these dishes. You'll leave with a warm happy belly, plus all of the recipes that we’ll be serving.

Sorry, this event is already full. Get on the waitlist!
Mar
03
2019
8:00 am to 12:00 pm
$100.00

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.

Mar
03
2019
8:00 am to 12:00 pm
$125.00

Happy Mardi Gras! Learn the quintessential Mardi Gras centerpiece dessert, two ways. First, the original and elegant French version made with puff pastry and almond paste. Get the slice with the whole almond inside and you’re crowned king (or queen) of the party. Second, the more recognized New Orleans version drizzled with green, yellow and purple icing. Receive the slice with the plastic baby, and good luck is yours.
You’ll leave BAKE! With our recipes, the knowledge to recreate them at home, all the food you made in class and great coupons.

Mar
03
2019
1:30 pm to 5:30 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.

Mar
03
2019
1:30 pm to 4:30 pm
$75.00

Learn the secrets to traditional German-style soft pretzels made with lard and dipped in lye. We will teach you how to form the crossed pretzel shape and tell you the story of why a monk decided to have this food be “in prayer.”You'll also shape the stick or baguette we make at the Bakehouse.These simple but tasty rolls are sure to become a family favorite. We'll also answer the “burning” question, “Are these dipped in the same lye used to make soap?” We'll end class tasting some warm pretzels with a little mustard and Zingerman's Creamery pimento cheese.

You'll leave BAKE! with our recipe, the knowledge to recreate it at home, a dozen pretzels you made in class and great coupons.

*This class was formerly known as "Bavarian Baguettes: a.k.a. German Pretzels"