Opened in March of 1982 by Paul Saginaw and Ari Weinzweig in a historic building near the Ann Arbor Farmers’ Market, the Deli got its start with a staff of two, a small selection of great-tasting specialty foods, a host of traditional Jewish dishes and a relatively short sandwich menu. Today, Zingerman’s is an Ann Arbor institution, the source of great food and great experiences for thousands of visitors every year. Managing partners Grace Singleton, Rick Strutz, Rodger Bowser and the whole Deli crew serve up thousands of made-to-order sandwiches with ingredients like Zingerman’s corned beef and pastrami from Sy Ginsberg’s United Meat and Deli in Detroit, free range chicken and turkey, housemade chopped liver and chicken salad. The Deli also stocks an exceptional array of farmhouse cheeses, estate-bottled olive oils, varietal vinegars, smoked fish, salami, coffee, tea and much, much more.From its inception, Zingerman’s has been committed to delivering the most flavorful, traditionally-made foods to its customers, presented in an entertaining, educational and service-oriented setting. Throughout our days at the Deli, we have consistently worked to improve the quality of our food, to find more authentic ingredients and improved techniques in our ongoing effort to offer up ever-more flavorful food. We have always believed that our customers can tell the difference between mediocre and marvelous.
Opened in 1992, Zingerman’s Bakehouse brings traditionally-baked breads and pastries to food lovers in Ann Arbor and across southern and central Michigan. We also reach Zingerman’s customers around the country through Zingerman’s Mail Order. Founded by Frank Carollo and now run by Frank and Amy Emberling (an original Bakehouse staffer) the Bakehouse also has an on-site Bakeshop which sells baked goods to retail customers as well as BAKE!, a teaching kitchen designed for home bakers of all different skill levels, from those have never touched a measuring spoon in their life to those who feel pretty accomplished and want to learn more. We host action-filled, fun and informative bread and pastry baking classes. Learn more at www.bakewithzing.com.
ZingTrain shares the “Zingerman’s experience” with forward-thinking organizations from around the world. ZingTrain’s managing partner, Maggie Bayless, and her staff use their experience in training and organizational change to help clients understand and apply the real-life systems, tools and techniques used at Zingerman’s, helping clients make meaningful, bottom-line-enhancing changes in their own organizations. ZingTrain, shares Zingerman’s expertise in training, service, merchandising, specialty foods, open book finance and staff management with the public through seminars and customized workshops.
Zingerman’s Catering and Events puts together the simply sensational for both small parties and large events. We’re serving everything from corned beef to caviar, charcuterie to champagne, party platters to wedding cakes from Zingerman’s Bakehouse. Our event planners will help you work out every detail whether you’re putting together an intimate gathering or a party for 2,000. In addition to the dozens of off-site events we plan every year, Zingerman’s Catering hosts full-flavored festivities at our new location, Zingerman’s Events on Fourth, just down the street from our world-famous Deli.
The online shop for Zingerman’s food, gifts and more. Zingerman’s Mail Order sends extraordinary, traditionally made foods anywhere in America. Featuring hearth baked breads, handmade cheeses, varietal coffee, estate bottled olive oils and customized professional presents. The proprietors are Mo Frechette, Toni Morell and Tom Root. Ed Behr, writing in The International Wine Cellar, referred to the company as “… the most discriminating mail order selection of foods that I am aware of.”
Cheesemakers and managing partners John Loomis and Aubrey Thomason, and the Creamery staff are dedicated to making excellent, hand-crafted fresh cow and goat milk cheeses, traditional Sicilian gelato, and much more for dairy lovers in Ann Arbor and across the country. We make all our products with local milk from small suppliers that we know by name. Our cheese shop (located a scone’s throw from Zingerman’s Bakehouse) features our own cheese and gelato, as well as the very best American farmhouse and artisanal cheeses we can find. We also have a fine selection of provisions such as bacon, eggs, milk, butter, salami, jams and chutneys, beer, hard cider, wine, and much more. We host regular tastings, tours, and classes. Check out the Creamery website for details. Our cheeses have won numerous awards from the American Cheese Society, and our ginger gelato was touted by none other than Mario Batali in People magazine who called it “exhilarating, like a dive into a cool lake.”
2501 Jackson Avenue
Ann Arbor, MI 48103
Monday – Thursday 7am-10pm
Friday 7am – 11pm
Saturday 10am – 11pm
Sunday 10am – 9pm
Drive-up & To-Go:
Monday – Thursday 6am – 10pm
Friday 6am – 11pm
Saturday 7am – 11pm
Sunday 7am – 9pm
The Roadhouse is the 7th business in the Zingerman’s Community, and we’re working to bring as great traditional tastes of North America to Ann Arbor eaters. Since 2003, we’ve had a great time learning ever more deeply about American cooking foodways, trying country hams, oysters, cheeses, wild game, great free range, antibiotic-free pork, real pit barbecue, stone milled organic grits, and much, much more. We have a custom-built barbecue pit out back where we cook up beef, pork, chicken and more. We were touted in Bon Appetit as one of the 10 best new barbecue restaurants in the country and called the “unlikely center of a quiet food revolution” by Francine Maroukian writing in Travel + Leisure. We’re particularly excited about the heirloom varietals from Roadhouse Chef (and managing partner) Alex Young’s Cornman Farms just up the road in Dexter. Alex is also bringing us great meat from carefully tended livestock at his farm. We offer an array of artisan beers, a huge bourbon selection, root beers and wines from all over North America.
Zingerman’s Coffee Company was founded in 2003. Our goal is simple: to source and roast the great coffees of the world. The process of bringing our customers that simple cup involves a surprisingly intricate journey along with many people and relationships. We care about every facet of this journey; from the farmer to our customers. Our managing partner, Steve Mangigian, oversees the roasting process to ensure our beans to yield their complex flavors, and our coffees are available at our Coffee Bar on Plaza Drive, Zingerman’s Deli Next Door Café, Zingerman’s Roadhouse, Zingerman’s Bakehouse, and at cafés and restaurants around the country. We also sell our coffees by the pound through Zingerman’s Mail Order.
Zingerman’s Candy Manufactory is a wholesale candy maker, creating old-fashioned American sweets by hand. Founder Charlie Frank spent 10 years leading the Bakehouse pastry kitchen all the while dreaming up new ideas for incredible tasting candy bars. We know the huge difference in flavor you get from great ingredients and when candy is sold fresh after it is made. Our Zzang! bars have been featured in Oprah’s O magazine which declared “Chewy, crunchy, sweet, salty, and highly addictive—this luscious handmade candy bar puts the vending machine stuff to shame” and on the Food Network show Kid in a Candy Store. We also make Peanut Brittle (by hand) and real marshmallows. Our candy is available at all Zingerman’s locations including www.zingermans.com and at specialty food and grocery stores around the country.
Zingerman’s Cornman Farms is a real working farm located on 27 pristine acres west of Ann Arbor in Dexter, Michigan. The farm comprises a farmhouse dating from 1834, and a barn built soon afterward, as well as acres of crops and animal pastures. Both structures have been restored and renovated to accommodate a wide variety of events, including weddings, private dinners, cooking demonstrations, and meetings. The farm’s fields have yielded exquisite, pesticide-free heirloom tomatoes, peppers, onions, garlic, carrots, squash and more for Zingerman’s Roadhouse for the past eight years, and the rolling pastureland sustains cattle, hogs, sheep, and goats. Managing partner Kieron Hales and staff are dedicated to providing guests with a truly unique event in a versatile and educational environment.