Events & Tastings

May
15
2020
1:00 pm to 5:00 pm
$130.00

Every baker should know how to make a pie crust. You never stood on a chair to help Grandma bake a pie? You don’t get many second chances in life, but here’s your opportunity to learn how she did it.

In this class, we’ll deliver the techniques of how to make a pie crust the Zingerman's way—creating a flaky crust with butter, and another crust using lard and butter (no shortening allowed!). We'll teach you how to make the dough by hand, successfully roll it out, show you what par-baking a crust is, and how to crimp the edges to make your pies look beautiful. Pie flavors for this class vary by season (Apr-Sept: cherry and seasonal fruit, Oct-Mar: apple and pecan). Roll up your sleeves and join in the fun so you can tell all your friends you learned how to make a pie crust.

You'll leave BAKE! with our recipes, the knowledge to make pie crust at home, two 10-inch pies, and great coupons.

*We're sorry. Our repeat class discount does not apply to November Thanksgiving pie classes.

What our guests have to say about this class:

I thought I knew plenty about pie crust and was hoping for more confidence and consistency. I learned more than I could've everimagined. Encouraging, no-judgment environment, knowledgable teachers, great value. —Josh B.

I am so much more confident and I can't wait to try these crusts at home. First time in 100 years that I made a crust that fit the pan, was delicious, and didn't come from a box. —Lee Anne S.

Have long feared the pie, even though I made okay ones. Techniques=confidence=more pies. My friends will thank you. —Susan L.

May
15
2020
1:00 pm to 5:00 pm
$130.00

Learn to make a fine French dinner that will have everyone thinking you studied in Paris! We’ll demonstrate Gougeres, a savory pastry made of pâte à choux mixed with cheese. For the main event, we’ll make Warm Weather Pot au Feu, a classic French beef stew with a few springy additions. We’ll close out by making Flognarde, a fruit-filled dessert similar to a clafoutis baked in a sweet crust.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, dinner for four,and great coupons!

May
16
2020
8:00 am to 5:30 pm
$250.00

Have you always wondered how to make naturally leavened bread at home? What is a sourdough starter anyway? In this class, we will demystify naturally leavened bread for you, teach you how to make and maintain your own sourdough starter, mix and treat the dough, and finally bake a loaf of crusty, flavorful bread at home.

September 2019-January 2020, you will make three of Zingerman's Bakehouse's signature breads: Cranberry Pecan, Farm, and Parmesan Pepper, as well as watch a demonstration of True North wheat bread.

Your class includes a great Zingerman's Bakehouse lunch, too. This is anadvanced class for the dedicated baker.

You'll leave BAKE! with Zingerman's naturally leavened bread and sourdough starter recipes, the knowledge to recreate them at home, 6 loaves of bread, sourdough starter to make more bread at home, and great coupons. Not to mention a full tummy from lunch and bread snacking in class.

Read more about our Pecan Raisin Bread on our blog!

What our guests have to say about this class:

I'm hoping to move to exclusively naturally leavened breads. Will totally try my best to recreate these recipes at home. Excited for some cranberry pecan for Thanksgiving leftovers. —Jessie S.

Gives me the help I need to up my baking game. —Mike C.

Good place to start your sourdough journey. —Cynthia D.

May
16
2020
9:00 am to 12:00 pm
$130.00

Brownies are easy, even without the box! You'll learn how to make really great brownies with really great ingredients. The family works on a recipe together and you'll take home what you made in class!

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.

What our guests have to say about this class:

I like it because it was really fun and the instructors were really nice. It does inspire me because when I grow up I want to be a cook. —Sarah

May
16
2020
1:30 pm to 5:30 pm
$130.00

Not all treats have to contain wheat! These gluten free desserts have no flour and are amazingly delicious all the same. Learn to make pavlova, a light and airy meringue topped with whipped cream and a stunning array of fresh fruit. Then bake a dark, rich flourless chocolate cake everyone will want the recipe for.

May
17
2020
8:00 am to 12:00 pm
$130.00

We’ll lead you in making Zingerman's Delicatessen's recipe for really great chicken pot pie from scratch, including mixing and rolling the flaky pie crust, cooking the velouté sauce, assembling the aromatic filling and shaping the pies. Join in on the hands-on fun and learn to make a classic comfort food.

You'll leave BAKE! with the recipes, the knowledge to recreate them at home, 6 individual pot pies you made in class to take home and freeze or bake for dinner and great coupons.

What our guests have to say about this class:

I always make things into a big deal in my head, and this showed me it's not that difficult—just takes some planning! I can't wait to get home and bake/eat my pies, and I actually think I'll make them again! —Ellen H.

May
17
2020
9:00 am to 12:00 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.

May
17
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.

May
17
2020
1:30 pm to 4:30 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!

May
20
2020
5:30 pm to 9:30 pm
$130.00

Let's make dinner together! First we’ll bake pogácsa, a rich and tender dinner roll. Then we'll cook a pot of Paloc Levés, a hearty lamb and vegetable soup.Finally, for dessert, we’ll roll up some Kifli, buttery Hungarian walnut cookies.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, dinner for four, and great coupons!

Hungry for more Hungary?
-Check out our Hungarian menu at Zingerman's Bakehouse
-Stop in to the Bakehouse and ask for a taste of our favorite Hungarian foods.
-Travel with us in May 2015 for our next Hungarian food tour.