Food, Food Artisans

New Semester at BAKE!


Message from Amy Emberling, partner at Zingerman’s Bakehouse:

It’s been seven years since we opened BAKE! and I think this is the most innovative schedule we’ve created since our first one. It is a nice balance of our classic classes like Pies a Plenty and Mambo Italiano, and of new classes featuring more of our savory items, breads, and pastries in the same course. We will be holding 65 unique classes! 14 are totally new, 3 have new content, 7 are guest classes, and for the first time in four years, we’ve created new weeklong BAKE!-cation® featuring savory breads and pastries. As full as our schedule is, we’ve even left room to add more classes and to accommodate private classes. Although the classes have changed, the experience is the same—limited class size, hands-on learning, professional instruction with experienced bakers, our recipes and lots of bread and pastries made by you to take home. Check out our January through August schedule on the BAKE! website, or pick up a paper catalog in one of the Zingerman’s businesses.

– Amy

Here’s a preview of what’s coming:


Guest Instructor Classes

Many of you want to learn to cook so we’ve invited some of our friends to join us at BAKE!. To keep with Bakehouse themes most of the classes include some- thing made from flour, baked or relating to our current interest Hungarian food.

Pork Buns with Ji Hye Kim – February 20th

Knife Skills with Kieron Hales – April 3rd

Fresh Fish with Alex Young – April 30th

Hungarian Supper with Rodger Bowser – May 7th

Dinner Series Classes

Breads, pastries, and a savory dish combined to make a complete meal

Italian – With our own Frank Carollo! Frank’s favorite sausage and bitter greens pasta dish (you’ll make pasta), focaccia and amaretti cookies. Feb 2nd (More dates on the BAKE! website)

American – Bakehouse Creamy Tomato Soup, Buttery Parker House Rolls and ZBPB Cookies. Feb 28th (More dates on the BAKE! website)

Holiday Baking

Join us to prepare for upcoming holiday celebrations!

St. Patrick’s Day – Mar 16th

Passover Baking – Mar 23rd

Easter Hot Cross Buns – Apr 12 & 19th

New Savory BAKE!-Cation®

July 22-25

This is the most lip smacking collection of recipes we’ve ever assembled! Come for four days of baking and make ham and cheese croissant, parmesan pepper bread, pizza, quiche Lorraine, pasties, maple bacon donuts, and much more.