News, ZingLife

Don’t Get Stuck in the Ann Arbor-Saline Road Construction Zone

It’s easy to get your breads, pastries, cheeses, gelato and coffee at Zingerman’s Southside without hitting the construction on Ann Arbor-Saline Road. 

Here’s a handy detour map:


From southbound Ann Arbor-Saline Road, turn left on Eisenhower Parkway and continue over to S. State Street. Turn right on S. State and head south, crossing over I-94. Turn right onto Airport Blvd., and right again onto Plaza Drive. Zingerman’s Southside is located at 3711-3723 Plaza Drive, Ann Arbor MI 48108. Look for the big orange roof!


Z-Pic of the Week

April 17, 2014

roadhouse pastries

Mini desserts at Zingerman’s Roadhouse

Food, Food Artisans

Bakehouse Staff Favorites for Easter

Ever wonder what the Zingerman’s Bakehouse staff absolutely must have for their Easter celebration?

Here’s a quick list of faves from the people who know!

  • Hot Cross Buns. We only get to enjoy these precious treats four days a year and it’s hard to eat just one. Available 4/17-4/20.
  • Summer Fling Coffeecake.  Our lime and toasted coconut bundt cake. Brad from Zingerman’s Mail Order says “It makes me think of white shoes, chiffon dresses and mint juleps”. See Mail Order Easter specials
  • Somodi Kálacs. Hungarian cinnamon swirl bread for Easter. Find out more. Shawna says “Enjoy! We’ll make more.”
  • Brioche. A fluffy buttery bread that makes any brunch better. Try Craquelin, brioche with orange zest and Grand Marnier (Sundays only).
  • Farm bread. One of our favorite breads. Frank says “It makes a mean grilled ham and cheese.”
  • Easter Egg Cookies. Sara says “My kids look forward to getting one in their basket every year”.
  • Cream Pies. Cool key lime with graham crust, piled high coconut cream pie, or chocolate cream with chocolate cookie crust. Randy says “We can’t decide, so I’m getting one of each.”
  • Easter Bunny Cake. The best kind of table centerpiece. One you can eat! See photo
  • Easter Candy. From our friends at Zingerman’s Candy Manufactory. This time of year we all go for the raspberry marshmallow Bunny Tails and PB&J Fudge Eggs.

We’re open 7am-7pm everyday, even Easter Sunday! Give us a call to reserve your must have list. (734)-761-2095.

Food, Food Artisans

This Week at Zingerman’s 4/15/14

blue-cheeseA Night of Blue at Zingerman’s Creamery

Got a case of the blues? Join us on Friday, April 18, 6pm, for an evening of full-flavored blue cheese tasting with Zingerman’s Creamery! Our cheesemongers Ben and Sam tracked down some of the most unique blue cheese our country has to offer. We’d hate for you to miss out and be singing the blues for a whole year!

This event is already full however you can get added to the waitlist below!


Holiday offerings at Zingerman’s Mail Order


Three big holidays are coming up, and Mail Order has the perfect assortment of delicious to compliment your fest!

  • As Passover continues and we have a very nice selection of Passover treats to help make your holiday memorable.
  • Easter is this coming Sunday, and our selection of Easter foods make a nice addition to any table!
  • And if that’s not enough, you can expect to see our special Mother’s Day catalogs arriving very soon featuring all kinds of things that mom will love on her special day!

Roaster-Pick-April-FinalApril Roaster’s Pick at Zingerman’s Coffee Company

We like Burundi Dukorere Ikawa for it’s crisp up-front acidity and hints of savoriness. It has a really pleasant tang that sweetens as it cools. Given the brightness if finishes with a remarkably buttery mouthfeel. This coffee is well suited to individual filter methods, like the Chemex and cone. It also benefits from a slightly finer grind, tastes slightly fruity in an Aeropress and somewhat citrusy in a Syphon.

Stop by for a sample!

chocolate-orange-passover-torteHoliday Treats at Zingerman’s Bakehouse

Don’t forget the Bakehouse when you’re planning your holiday feast!

Passover Specials are available April 1st-30th

  • Macaroons
    Moist creamy coconut centers with a chewy toasted coconut crust, in vanilla bean or dark chocolate varieties. Buy them by the big luscious piece or petite macaroons by the dozen in a handsome gift box. (6 of each flavor in the box).
  • Chocolate Orange Torte
    A Bakehouse Passover classic. A moist layer of chocolate cake made with matzo and ground almonds, flavored with orange oil, glazed with dark chocolate ganache, all surrounded with more toasted almonds. 6” cake. Serves 6-8.
  • Lemon Sponge Cake
    A delightful way to end your Passover feast. Light and lemony sponge cake with lemon curd between the layers and a caramelized meringue exterior. Wheat free too! (made with potato starch)

We’re open Easter Sunday 7am-7pm

  • Easter Egg Cookies
    Egg shaped butter cookies with a hint of fresh citrus zest that are delightfully decorated with our own marbled vanilla fondant. Great in an Easter basket or at each place setting on the dinner table. Available April 1st-20th.
  • Easter Bunny Cake
    Set the scene with this adorable bunny face cake. This is the best kind of centerpiece for your holiday table- fun to look at and delicious to eat. Inside you’ll find soft layers of vanilla chiffon cake and blackberry butter cream, outside vanilla butter cream and a hand-made vanilla fondant bunny face. 6” cake serves 6-10. Available April 1st-20th.
  • Hot Cross Buns
    A traditional treat on Good Friday, a soft yeasted bun made with a bit of potato to keep the dough moist, raisins, currants, candied orange peel and topped with an icing cross. Available April 17th-20th.
  • Somodi Kalács
    (sho-mo-dee-ko-loch) A traditional Hungarian Easter bread we learned to bake in a village in Transylvania on our trip there in 2012. This soft, golden loaf is made with fresh eggs and a sweet buttery cinnamon sugar swirl inside. The smell is amazing. The taste is even better. Enjoy it while you can! Available Fridays thru Sundays, this month only!

Spring Oil Change at Zingerman’s Deli


Our annual olive oil sale gives you a chance to stock up on your favorite olive oils and get great deals on some that you may not have discovered yet. All of the 2011 harvest oils from Italy, Spain, France and California are on sale: buy 1 bottle at 10% off, 2 bottles at 20% off and 3 bottles at 30% off. Look for the 1-2-3 sticker and stock up!

Next week:

Soul Food Dinner at Zingerman’s Roadhouse

Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time


Please join us Tuesday, April 22, 7pm, for a culinary exploration into the history of American soul food with author Adrian Miller.

In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish–such as fried chicken, chitlins, yams, greens, and “red drinks”–Adrian uncovers how it got on the soul food plate and what it means for African American culture and identity. Chef Alex has created a menu direct from the chapters of Soul Food and Adrian will share his knowledge and the history of the foods we will be dining on. Adrian Miller is a writer, attorney, and certified barbecue judge who lives in Denver, Colorado. He has served as a special assistant to President Bill Clinton, a senior policy analyst for Colorado Governor Bill Ritter Jr., and a Southern Foodways Alliance board member.


speaker-series-speech-bubbleSpeaker Series continues at ZingTrain

Please join us Wednesday, April 23, 730am-930am for another thought-provoking session of the ZingTrain Speaker Series.

This week’s session will feature Stephen Gill, Ph.D,  who is co-owner of as well as owner and principal of Stephen J. Gill Consulting. Stephen’s subject will be: An Arsenal of A’s.

Here’s why it’s a great idea to listen very closely to what Stephen Gill has to say : he’s worked in the field of Human Performance Improvement for decades. He’s written books about it. He’s based his consulting practice on it. He teaches it. He talks about it. And he’s really, really good at it. In fact, Stephen Gill is the guy to talk to if you want to create a culture of learning in your organization and then get concrete evidence that the culture is resulting in performance improvements.


Featured, Food, Food Artisans

Zingerman’s Peanut Brittle is Award Finalist!


FacebookPost_SofiFinalist2014Nut your average brittle!

We are honored to announce that our fabulous Peanut Brittle is a Specialty Food Association SOFI Awards Silver Finalist in the Confection category! The SOFI Awards are like the Oscars of the specialty food world, and this is like being nominated. We are just so excited!

More about our fabulous Peanut Brittle:

Our latest concoction from the candy kitchen foregrounds the full-flavor of fresh-roasted Jumbo Runner peanuts. “I use cane sugar like everyone else, but we cook to shades of deep gold to bring out all the flavor, and the peanuts are in there long enough to roast perfectly,” notes candyman Charlie Frank.

Once the brittle is cooked, Charlie lays it out on a sheet and waits until it hits exactly the right temperature before pulling it apart. “You want to see bubbles in the mix and when they get to just the right size, you start pulling. Pull too soon and you just get a gooey mess and tiny pieces. Pull too late and you don’t get it to the right thickness. When you pull at just the right time you get the sugar to be that silky, shiny consistency and pieces that shatter when you crunch them.”


Z-Pic of the Week

April 11, 2014


In the old cellar at Cornman Farms.