The best of Budapest arrives in Ann Arbor It was in the fall of 2011 that Frank and Amy from the Bakehouse and I (along with my good friend, food writer Molly Stevens) took our first trip to Budapest. It was the beginning of an exploration that, ten years later, has made Hungarian baked goods into one […]

A taste of Jewish New York with this Special Bake January 29 and 30 From one element of great eastern European Jewish culinary culture to another. Like a rare appearance of a musician with a strong cult following, Pumpernickel Raisin will be popping out of the Bakehouse ovens this coming weekend for a special, two-day appearance at the Bakeshop, […]

Making purpose part of how we work every day is the organizational equivalent of deep mindful breathing Over the last couple weeks, I’ve written a lot about the importance of bringing love into our leadership lives and daily work. As I continue to do more with the organizational ecosystem model (email me if you want the drawing), […]

Putting the 100-year-old lessons of an “anarchist mystic” to work in the modern world I’ve gotten a lot of wonderful notes about last week’s piece on love and work. Thank you. It’s both comforting and rewarding to know that the thoughts resonate. The encouraging words also got me wondering. The idea of love and work […]

Why it’s worth showing love and care in all our actions Way back in 1990—in the same year that the two Germanies were reunited, Nelson Mandela was released from prison, and eight years after Paul and I had opened the Deli—my friend Lex Alexander from North Carolina told me about a new book he was […]

One of the quiet wonders of the Bakehouse If you’re a long time Zingerman’s regular, you likely know the items that have gained us fame over the last quarter century of baking. Sour cream coffee cakes, Jewish rye bread, Pecan Raisin, Magic Brownies, pecan pie . . . Then there are the amazing new additions—breads […]