About 20 minutes into the program, Lynne Rossetto Kasper talks with Jan and Michael Stern about their hunt to find the country’s best rye bread for Saveur magazine — which they found, of course, made at Zingerman’s Bakehouse. The 2k loaf is described as “a joy to hold and heft.” Very cool!

This extra virgin olive oil has been named Spain’s best extra virgin olive oil in the “Fruity Mature” category (harvest 2010-2011) awarded annually by the Environmental, Rural and Marine Ministry. This prize is recognized by many experts as the most important prize awarded to olive oil producers in Spain and one of the most important world wide. A limited supply of the Marques de Valdueza are available at Zingerman’s Delicatessen, where it is on special as part of the Spring Oil Change. Watch for the new harvest to arrive in the next 2-3 weeks.

We’re super proud of BAKE! instructor Alejandro Ramon’s spot this past weekend on WXYZ Channel 7 Sunday morning news to demonstrate Zingerman’s brownie recipe on air. Great job, Alejandro!

His appearance was part of a segment about Pure Michigan: Eating Fresh and Local in the Great Lakes State cookbook, and the latest item in a line of Pure Michigan merchandise supporting the popular Pure Michigan tourism campaign.