Events & Tastings

Jul
12
2020
1:30 pm to 5:30 pm
$130.00

Ah, the pizza pie! It's a cornerstone of the American diet, and yet so few folks actually make pizza at home! We're here to show you how easy and fun it can be to make New York-style and Chicago-style pizza recipes with a variety of cheeses, including Parmigiano Reggiano®, and toppings. We'll fire up our wood-fired oven to BAKE! them and give you plenty of pizza samples in class. We will also demonstrate Pizza Bianca, a flavorful Italian bread that is a great accompaniment to any dinner. The next time you reach for the phone to order pizza delivery, you'll remember it's fun and a lot more flavorful to make it yourself.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one New York-style pizza, one Chicago-style pizza, two New York-style pizza doughs, one Chicago-style pizza dough,and great coupons. Not to mention a full tummy from plenty of pizza snacking in class!

What our guests have to say about this class:

I'm going to make pizza at home. I've taken 4 classes and this feels the most applicable to every day life. — Kelsey C.

Jul
12
2020
1:30 pm to 5:30 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.

Jul
13
2020
1:00 pm to 5:00 pm
$425.00

For kids ages 12-14.

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 12-14.

Jul
15
2020
6:00 pm to 9:00 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.

Jul
16
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.

Jul
17
2020
1:00 pm to 5:00 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.

Jul
18
2020
8:00 am to 5:00 pm
$575.00

Our BAKE!-cations® are the ultimate experience for the home baker! We guide you through a comprehensive education in baking techniques in a fun, exciting, relaxed and always hands-on classroom full of good humor and expert instruction. Your BAKE!-cation® includes breakfast and lunch every day, and you'll need an empty suitcase to bring home all the great food you've made!

Don’t miss this very special 2-day weekend full of sweet and savory recipes that are the top picks of Zingerman’s Bakehouse staff. You’ll learn a wide variety of techniques when you make and watch demonstrations of Ginger Jump Up cookies, Buenos Aires Brownies, Coconut Cream Pie, Brioche Buns, French Baguettes, Cinnamon Rolls, Sour Cream Coffee Cake, Somodi Kálacs. Phew! Bakers know how to eat!

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

What our guests have to say about this class:

The instruction, set up, help, results, and encouragement of the Zingerman's staff provides a safe environment for new bakers as well as wonderful expertise for experts! —Wendy R.

I look forward to my weekend away each year! —Deb B.

It just blows me away how much we can learn in only 2 days. —Colleen M.

Jul
18
2020
8:00 am to 12:00 pm
$130.00

Fruit tarts are a favorite of food photographers because they look soooo sweet and fresh and just say “summertime.” When you see too many of them on the covers of glossy magazines, you start to get the idea that they’re for experts only. Don’t believe it. We’ll show you how to make the sweet and tender pâte sucrée tart shells and rich vanilla pastry cream. Then we’ll compose our tarts together, teaching you how to arrange the fruit in an artful way. Next time you see a succulent tart gracing the cover of Fine Cooking, you won’t be fooled.

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

What our guests have to say about this class:

Such a fun baking class. Instructors not only teach us, but give each one of us the time and attention to learn and practice. They all are very professional!!! —Jinny S.

Being able to practice new techniques in a class where I can get help & feedback gives me the confidence to try them at home. —Jane B.

Was so much fun! I have already told my mum we are coming back next year. —Bex S.

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

Learn to make your own buttery laminated puff pastry. We'll start with the very popular Bakehouse sweet treat: the palmier, a crisp caramelized French cookie. You'll alsomake savory cheese straws with Parmigiano Reggiano®. We'll then demonstrate how to make turnovers. Get expert tips on making delicious and oh-so-versatilepuff pastry from scratch. These are great recipes and skills to have, especially for those who like to entertain.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 1 dozenpalmiers, cheese straws, dough to bake later, and great coupons.

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

What our guests have to say about the class:

I came specifically to improve previous efforts with palmiers. What I made today is many times the quality I've managed on my own. Thank you so, so much!! —Anon

Jul
19
2020
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, three dozen scones you made in class, and great coupons.

What our guests have to say about this class:

I will be making scones in my home baking, I didn't realize that they could taste so GOOD! Thank you! —Kristen S.

The amount of scientific knowledge about baking was fascinating. —Joshua A.

I actually thought it was going to be more difficult, but I had no problem following along. And the scones are delicious! Taking this class made me feel much more confident to be able to make these at home and I am a very amateur baker. —Sarah B.