Zingerman's News

Local rye showing up in Bakehouse breads!

Zingerman’s Bakehouse is now using 100% Michigan rye flour in the Vollkornbrot and Roadhouse breads! The rye was grown at Moore Seed Farm in Elsie, MI and  milled at Purity Foods in Okemos, MI. This supply is expected to last 6-9 months, and we’ll continue sourcing local grains—and other ingredients—when and where we can.