Food, Food Artisans

Halloween Cookies!

Make your own holiday treats

Halloween Cookes BH

Unleash your creativity on cookies! Sign up for our Creative Cookies class on Thursday, October 29th, 5:30-9:30pm and celebrate the season with treats you made yourself. Decorated cookies make great gifts, party favors, stocking stuffers and holiday centerpieces. In this class you’ll learn to make tasty butter cookies and use a variety of decorating techniques. You’ll make your own cookie dough and fresh fondant from scratch. We’ll show you how to decorate your cookies with fondant and royal icing and then you’ll get plenty of hands-on practice. We provide an assortment of cookie cutters, but you’re welcome to bring your own (3″ to 4″ please).

You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, fondant and a dozen dazzling decorated cookies you created yourself, plus great coupons.


Reserve your seat here

Food, ZingLife, Food Artisans

The 10th Annual Vampires’ Ball: A Benefit for Food Gatherers

Vampire's Ball_twitter

Put on your cape and sink your fangs into a spooky night of fun and good food at the 10th Annual Vampires’ Ball hosted at Zingerman’s Cornman Farms on Friday, October 30th, 6-1130pm. Vampires’ Ball is a festive, upscale gathering featuring food prepared by James Beard Award-Winning Chef Alex Young of Zingerman’s Roadhouse. Funds raised at Vampires’ Ball benefit Food Gatherers Community Kitchen and Job Training Program.

Buy tickets online or call (734) 761-2796.

Dinner Package (6:00 – 11:30 PM): $200 each (limited quantity available)

  • Drinks and appetizers
  • Seated, multi-course dinner prepared by Chef Alex Young in the farmhouse and dessert from Zingerman’s Bakehouse
  • All items included in the Drinks & Dancing package

Drinks & Dancing Package (7:30 – 11:30 PM): $60 each

  • Dancing and entertainment, including music, costume contest, tarot card reading, and photobooth
  • Two complimentary drink tickets
  • Late-night snacks from Zingerman’s Roadhouse
  • Premium goody bag


Batty Benefactor:

Liberty Dental

Ghoulish Gift:

Kerrygold Logo_Full ColorOrionAutomotive_LogoMagic HatOW Inc Logo_Web Size

With special thanks to:


About the Food Gatherers Community Kitchen and Job Training Program

The mission of the Food Gatherers Community Kitchen is to engage and nourish our entire community. Located in the Robert J. Delonis Center, Food Gatherers staff and volunteers serve more than 100,000 meals to people in need each year.

The Community Kitchen Job Training Program provides low-income and at-risk youth (ages 17-21) with instruction in basic culinary arts, food safety, work ethics and life skills. Students build firm foundations for success in future careers while decreasing the chances of entering the shelter system or other emergency services.

The Food Gatherers Community Kitchen and Job Training Program are essential efforts in our overall plan to alleviate hunger and eliminate its root causes in our community.

Buy tickets online or call (734) 761-2796.
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.