A Visit from Hungary
The Zingerman’s Bakehouse was very pleased to welcome some of our friends from Hungary last week. Pastry chefs Augusta Auguszt and Gábor Komlós stopped by on whirlwind tour of the U.S. that included pastry shops in Chicago and New York City, among other destinations. While they were in town, they stopped into one of our [...]
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Bakehouse Meets Backhaus
Last October brought my first Zingerman’s staff scholarship, which is a really great benefit available to us, and my first trip to Germany to study bread making. I spent a week working and learning at the Dresdner Backhaus in Dresden. Let me back it up and give you all a little context of how the [...]
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From Zingerman’s to Niedlov’s
*From time to time, we share the writing of our friends and co-workers on this site. Today’s guest post comes from Zingerman’s alumnus John Sweet. John was Assistant Bread Manager at Zingerman’s Bakehouse from 1998-2002. He and his wife Angela (also a Bakehouse alum) started Niedlov’s Breadworks in 2002. Niedlov’s was honored by the U.S. [...]
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Somodi Kalács: Hungarian Celebration Bread from Transylvania
This fall, several of us travelled to Transylvania in search of artisanal Hungarian foods. Why visit part of Romania to learn about Hungarian traditions? Well Transylvania, was a very important part of Hungary until the Treaty of Trianon after World War I, when it was given to Romania. Transylvania played a large role in the [...]
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How to Make a Thousand Bagels Before Dawn
It’s a frigid, windy day, but the Bakeshop is warm and filled with delicious aromas. I take a number and join the crowd waiting to be called. As I wander through the shop I am drawn, as always, to the big picture windows that look into the Bakehouse beyond. I’ve worked in kitchens and baked [...]
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