Food, Food Artisans

Pavlova: An Awesome Summer Treat!

Amazing Pavlova

There are lots of things I love about summer – my birthday lands on the first day, June 21st, flowering gardens, sultry nights with singing crickets. And now I have a new love—the summer dessert Pavlova!

Pavlova photo

Pavlova is the iconic dessert of Australia and New Zealand, named after the Russian Ballerina Anna Pavlova, who performed there in the 1920s. It is a light, luscious, fruity, sweet, cloud-like dessert. It begins with piping a round of vanilla meringue and baking it until the exterior is crispy, but the interior remains soft and smooth. It’s then covered with a thick wavy layer of unsweetened whipped cream (plenty of sugar in the meringue for the entire dessert) and generously decorated with colorful seasonal fruit. In the land down under, it’s most popular in the summer, so passion fruit, mango and kiwi are common choices. Christmas is a summer holiday there and Pavlova is regularly featured as dessert at the end of the main holiday meal. It looks indulgent—totally fitting for a celebratory meal.

We learned about Pavlova from Kirsty Carre, an Australian food writer who came to Zingerman’s Camp Bacon with her husband, Steve, last June. While in town she put on a demonstration class for students at BAKE! where she taught us about Pavlova. I fell in love with it right away! We had an extra one and I spent an hour walking around the bakery, a little reluctantly, sharing samples with everyone. Trust me, it’s good. But you don’t have to take my word for it.

You’ll find Pavlova at Zingerman’s Bakehouse this July and August, made with local summer fruit. Enjoy them while you can!

Amy Emberling is Co-Managing Partner of Zingerman’s Bakehouse

Food, Food Artisans

Zingerman’s Spices up Ann Arbor with Montreal’s Épices de Cru


Whole Spices Featured at Weeklong Series of Events in April

This month, Zingerman’s welcomes Canadian spice importers Épices de Cru to Ann Arbor for a series of workshops aimed at exploring the use of whole spices in cooking. The week will culminate in a trio public events at Zingerman’s Roadhouse, Zingerman’s Deli, and Zingerman’s BAKE!

Épices de Cru approaches spices in three unique ways. First, their spices are always sold whole, which protects purity and freshness. Second, they purchase directly from growers on sourcing trips, which ensures fair trade practices and consistent quality. Third, they source spices from traditional growing regions, or terroirs, which have historically produced the most flavorful products. “We believe in listening to the people who actually live the food we’re trying to make,” says owner Philippe de Vienne.

The Montreal-based company was founded by the de Vienne family, and has been encouraging people to learn about spices and grind their own for over a decade. “Spices have an undeserved reputation for being complicated,” says Épices de Cru founder Ethné de Vienne: “It seems like people are waiting for permission to get creative with spices. Spices have few rules. We just want to tell people it’ll be fine, just start cooking!”

Both Zingerman’s and Épices de Cru share the belief that home cooks can make better food by grinding spices themselves. Says Zingerman’s founder, Ari Weinzweig, “Thirty years ago the idea that everyone you knew would be grinding fresh beans to make coffee every time they brewed it home was almost unimaginable.”

Ari first encountered the Épices de Cru shop in Montreal’s Jean-Talon Market several years ago, and has long wanted to bring their spices to Zingerman’s. Last year, he learned they were finally looking for distributors in the U.S. “I was immediately excited,” he said, and invited the family to visit Ann Arbor in 2014 and share their knowledge of traditional spices. The visit was a resounding success, and Zingerman’s has since incorporated Épices de Cru spices into several dishes.
(Read Ari’s essay about the Spicetrekkers in the March/April Zingerman’s Newletter.)

For this year’s visit, Zingerman’s and Épices de Cru have scheduled three public events to showcase the wonderful and aromatic world of whole spices this April:

All Spice Routes Lead to the Roadhouse

Tuesday, April 14th, 7:00 pm at Zingerman’s Roadhouse
Roadhouse Chef Alex Young teams up with Montreal-based Spicetrekker Philippe de Vienne to create an unforgettable menu. Join us for a bit of spice history, a bit learning about how to use spices in your own kitchen, a good dose of spicy storytelling, and a really good meal!

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The Ins and Outs of Spices: How To Find, Store, And Serve The World’s Best Spices!

Wednesday, April 15, 6:30pm, at Zingerman’s Events on Fourth
Visiting spice trekkers Marika, Philippe and Ethné de Vienne voyage from Montreal to share over thirty years of incredible spice travels, travails, and terrific tastes with us. The results of their work are an almost overwhelming list of special stuff that we’re privileged to offer for sale at the Deli and for tasting on this exceptional, educational and enlightening evening.

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Baking with Spices

Thursday, April 16, 2015 6:00pm, at Zingerman’s BAKE!
Go beyond vanilla and nutmeg! Don’t miss this one-time opportunity to learn from the Spice Trekkers, who’ll visit BAKE! all the way from Montreal. The de Vienne family, spice experts and engaging speakers from Épices de Cru, have traveled the world to bring the best spices to North America and they’ve learned a lot along the way. They’ll walk you through the sites and smells of an array of baking and dessert spices that can breathe new life into standard recipes. Teaming their knowledge with our baking expertise, we’ll then sample a couple baked goods comparisons so you can taste the difference.Together we’ll demonstrate how good quality fresh spices and grinding your own at home can dramatically improve the flavor of your baked goods.

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See you soon!


Goodbye Deli; Hello Bakehouse

Maddie takes a step forward

This week marks a momentous occasion for me, one that brings with it both excitement and sadness. This week, I will be leaving Zingerman’s deli after more than four years to pursue pastry baking at Zingerman’s Bakehouse. I know its cliché to say, but I can’t believe four years went by so fast.

I started at the deli at the beginning of my sophomore year of college, young, curious, and wildly excited to be a part of the Zingerman’s community. Since that first day, I have been given more opportunities than my wide-eyed 20-year old self could ever have imagined. I blogged, I tasted magical wheels of cheese like Comté and Bayley Hazen Blue, and I served Aziz Ansari a sample of cheese. I made friends who have now become best friends. I participated in Zingerman’s-wide panel discussions. I learned how to professionally taste and assess food. I attended tastings hosted by world-class artisan food producers. I ate more #73 sandwiches than I could have ever thought humanly possible. I wrote schedules, managed shifts, took days worth of sandwich orders, and met the love of my life. I think the only thing I didn’t get to do was meet President Obama (I had the day off!).

In light of this impending move, I’ve been doing a good bit of reflection on my time at the deli and attempting to grasp just how much it has influenced my life. I’m reminded of a quote from The Office, possibly my favorite TV show of all time. In the series finale, one of the main characters, Andy, says, “I wish there was a way to know you’re in the good old days before you’ve actually left them.” Andy, you hit the nail on the head. The past four years at the deli were my “good old days,” and the reality of my leaving is very hard to grasp. That little deli on the corner of Kingsley and Detroit St. became my second home and the people in it, my second family. Although, I will still be a part of the Zingerman’s community of businesses, the deli will forever hold a special sandwich-shaped spot in my heart. To all of my managers, supervisors, friends, customers, regulars, mentors, and everyone else in between, I thank you from the bottom of my heart for your support, your enthusiasm, your inspiration, your advice, and your love. These truly have been the best four years of my life.

In the midst of this big change are some very sweet things, specifically scones, cookies, brownies, pies, and cakes. Ever since I was a toddler, I have had a particular affinity for dessert and sweet things in general—my prerequisite question before a meal was “is it sweet?” So I couldn’t be more thrilled that I will be able to translate this deep love into my new work life at Zingerman’s Bakehouse. During the next two months, I will be helping prepare a smorgasbord of holiday treats, rolling rugelach, scooping cookies, shaping scones, crimping pie crusts, and so much more. And I’ll still be writing every step of the way, so stay tuned for all the buttery details!

– Maddie

Maddie Goodbye Deli


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

Come and BAKE! with us!


BAKE! is our hands-on teaching bakery in Ann Arbor, located between Zingerman’s Bakehouse and Zingerman’s Creamery at our south side campus. At BAKE! we share our knowledge and love of baking with the home baker community, seeking to preserve baking traditions and inspire new ones. We offer dozens of different bread, pastry and cake classes in our very own teaching kitchens. You’ll leave BAKE! with the food you made in class and the inspiration and skills to bake at home!

Learn the basics at BAKE!
Bake me a Cake
Baking Pies a Plenty
Fabulous French Baguettes
Naturally Leavened breads
Ooh La La Croissants

NEW BAKE! classes
Advanced Cake Decorating
Boston Cream Pie
More Gluten Free
Savory Baking

New cooking classes at BAKE!
American Candy with Charlie Frank
Hungarian Supper with Rodger Bowser
Dinner Series: American, French or Italian

Make it a BAKE!-cation
Like fantasy camp for home bakers!
Pastry 2.0 Weekend, May 17th & 18th
Bread Week, June 3rd-6th
Pastry Week, July 8th-11th
Savory Week, July 22nd-25th

Sign up today and BAKE! with us!

Food, ZingLife, Food Artisans

Ode to the Joy of Simplicity of the Genoa Salami Sandwich

A personal testimonial

by Josh Pollock, manager of the Bakeshop at Zingerman’s Bakehouse

woman-eating-salami-sandwichLong before I started working for Zingerman’s, the Bakeshop already had a special place in my culinary heart. For years I worked at the Borders headquarters, just across State Street and down Ellsworth Road from Zingerman’s southside campus, and next door to Zingerman’s Mail Order. Often colleagues and I would decamp to the Bakeshop to grab a quick, flavorful lunch which we could eat outdoors, at a reasonable price, without being surrounded by security fences.  (Old Borders joke, “With security like this, we need better secrets.”) It was during these visits that I became acquainted with the Genoa Salami sandwich. Not only did it become a steady part of my mid-day meal rotation, but it quickly established itself in a far more important role in my life.

My wife and I travel to the East Coast almost every year, leaving Ann Arbor in the early morning and making the middle of upstate New York by early evening. Between here and there the options for tasty, quick food are few and far between. Early on we started packing lunches rather than eating at the fast food chains that predominate Ontario’s QEW and the New York State Thru-Way. While I love to cook, preparing a meal on the morning before I go out of town for two weeks is not my idea of bliss. Enter my lunchtime stand-by.

In many ways there could not be a better sandwich for the road than the Bakeshop’s Genoa Salami. It is compact, making it easy to eat at a roadside rest area or, heaven and traffic forbid, while driving. For roughly the same cost as a Big Mac I can feast on well-cured salami and provolone cheese on a baguette hand crafted that morning and baked to crisp perfection, the whole thing seasoned with balsamic dressing. The crunch of the bread, the creaminess of the cheese, the garlicky, saltiness of the meat and the sweet tang of the balsamic are a revelation at room temperature, under the sun of a late August day. No drippy mess from too much mayo to cover too little flavor. No gummy bread to get stuck to the roof of your mouth. Just pure, simple flavors, melding together to bring pleasure and fill me up just enough to make it the next five hours on the road.

As we sit and enjoy our sandwiches watching our fellow travelers chomping on burgers made with frozen meat, topped with processed cheese and served on bread that won’t go stale in a week, my wife inevitably will remind me of the line from Aunty Mame, “Life’s a banquet and most poor suckers are starving to death!” But not if you plan ahead and grab a Genoa Salami sandwich to go.