Events & Tastings

Feb
15
2020
8:00 am to 12:00 pm
$130.00

Ever wonder how to make those tender hollow little cream puff shells? Well, join us to find out! Learn the history and basic techniques of creating sweet and savory pastries from pâte à choux (pot-a-shoo) dough. You'll make your own dough and pipe éclairs and cream puffs. We’ll make pastry cream, whipped cream, and chocolate ganache to fill your creations. These recipes will kick your entertaining up several notches.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a dozen and a half cream puffs, pastry cream, and ganache to use later, and great coupons.

What our guests have to say about this class:

There are so many different uses for this dough. I didn't realize you could make them savory. —Betty L.

This class was so much fun and informative. I can use the knowledge from this class in so many ways. —Patrice M.

I never thought I would feel confident to try these at home, but now it seems doable. All of the baking classes are fun and make things that appear difficult on TV much easier in practice. This has been my favorite course yet. —Anon.

Feb
15
2020
1:30 pm to 5:30 pm
$130.00

Join us to learn two of our Hungarian favorites that are so good they grace the pages of our cookbook, Zingerman's Bakehouse: Rigo Jancsi, atraditional Hungarian coffeehouse torte named after Rigó Jancsi (1858-1927) pronounced [ree-GO yan-CHEE], a famous Hungarian violinist who seduced and married Clara Ward, Princesse de Caraman-Chimay. It's two light layers of chocolate sponge cake filled with chocolate rum whipped cream and iced with apricot glaze and dark chocolate ganache. Somodi Kálacs, a cinnamon swirl bread. This class covers a variety of techniques—from glazing and marking your torte to folding and rolling the cinnamon swirl inside your yeasted dough.

You'll leave BAKE! with our recipes, the knowledge to recreate them and pronounce them at home, one 1/4-sheet cake, one loaf of bread, dough to bake later, 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.

Feb
15
2020
5:00 pm to 7:00 pm
$45.00

Bring your S.O. or your bestie for a not-your-average date night. We'll put together some of our favorite cheese bites and beer samples to enjoy with your partner for the evening. Make it a tasty night to remember.

Feb
16
2020
8:00 am to 12:00 pm
$110.00

Learn to make a few of our best selling Zingerman’s Bakehouse soups! Stir up some flavor with these recipes—classic, comforting Chicken Noodle Soup, plus Sri Lankan Lentil, a warming coconut white curry. We’ll also demonstrate some crispy crackers for dipping in your delicious soups. You’ll learn valuable cooking skills that are the building blocks of making great soups at home.

Feb
16
2020
9:00 am to 12:00 pm
$110.00

We’re milling up some seriously tasty whole grain treats! Wanna learn how to make ‘em too? We’ll use our own freshly milled whole grain to bake up Double Chocolate Cookies, Big O’ oatmeal raisin cookies, and crazy-good Bakehouse graham crackers. You’ll be amazed at the flavor difference FMWG can make. You gotta taste it for yourself!

Feb
16
2020
1:00 pm to 5:00 pm
$150.00

Take a trip to the bustling streets of Tel Aviv, all without leaving Ann Arbor! We’ll explore Israel through a bounty of intoxicating street food. We’ll mix up warm, fresh pita (it really can’t be beat!) to start. Then we’ll make sabich, an Israeli sandwich stuffed with fried egg plant, potatoes, and hard boiled eggs. We’ll fry up some crispy falafel, and cap off our meal with malabi, a middle eastern milk pudding. As if that weren’t enough, we’ll also make our own hummus and tahini, which we’re sure will ruin you for the store-bought variety forevermore.

Amanda Fisher, Kitchen Coordinator at Beth Israel Congregation Ann Arbor and owner of Amanda’s Kitchen Catering, shares fresh, original, and creative recipes inspired by the Mediterranean. She’s cooked all around the U.S. and Israel, from San Francisco to Jerusalem, and those travels inspire the colorful dishes she creates.

Feb
16
2020
1:30 pm to 5:30 pm
$150.00

Make this popular street food from start to finish from Shih-Wen Wu, an instructor for the Confucius Institute at the University of Michigan. Chinese Steamed Buns also known as Baozi or simply known as Bao, are a very popular food in Chinese cuisine. Along city streets, you can often find street vendors selling all kinds of Baozi. Buns can come in a variety of shapes and sizes with various fillings. Savory buns come filled with meat, fish, or vegetables, some seasoned with BBQ or hot spices. Sweet buns are filled with red bean paste; lotus seed paste, custard, black sesame, chocolate, or come as just plain steamed dough (Man-tou). Buns are usually steamed, but can also come pan-fried. You will learn how to knead and make different shapes of bao and we will finish with steam and pan-fried savory (pork with vegetable) bao and steamed sweet (Adzuki red bean) buns (demo). This hands-on class will open the door to experience a new world of Chinese cooking.

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

Feb
16
2020
3:00 pm to 5:00 pm
$45.00

Part comfort food, part elegant appetizer, meet Fondue and Raclette, melting cheeses from the Swiss. Join us for a cozy demonstration and tasting. Go home with all the recipes and share your love of melting cheeses at home.

Feb
19
2020
10:00 am to 1:00 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 soft pretzel 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 soft pretzels you made in class, and great coupons.

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

What our guests have to say about this class:

These classes are the ultimate experience! I have told so many people about it that I hope they don't take a spot before I get mine. I can't wait to make these at home! (I will not tell anyone how easy it is.) —Donna M.

I'm not afraid to try pretzels with lye now that I know the proper methods. —Dan S.

I loved the easy-going nature of the class environment and I learned a whole lot! I feel that this recipe isn't overwhelming and I'm excited to give it a shot at home! —Spencer W.

Feb
19
2020
7:00 pm to 9:00 pm
$75.00

A dinner with Nicole Taylor!

The Roadhouse is honored to welcome Nicole A.Taylor, a nationally acclaimed cookbook author, food writer, and expert on Southern food! Nicole will join us for our 15th annual celebration of the African American contributions to the cooking of this country.