A Delicious Accident: How Abra Berens Found Her Way to Zingerman’s
Plus a box of her favorite things (raindrops on roses not included)
There’s a saying that “life is what happens when you’re busy making other plans,” and that’s exactly how Abra Berens found her way into the world of food.
Back in 2002, she was a student in Ann Arbor, out for a long walk and thinking about her future, when hunger struck. She happened upon Zingerman’s Deli, stepped inside—and quite literally stumbled into her life’s work. Abra tripped over the door jamb in front of the Bread Box, and the person behind the counter immediately came around to help her up, offering a sample of Sour Cream Coffee Cake.
She ordered a sandwich, sat in the Next Door Café, and was inspired to apply for a job. Spoiler: she got it, and more than 20 years later, Zingerman’s remains one of the defining influences in her life. It’s where she learned how to taste, to lead, to think critically about food and where it comes from, and to dream big. Zingerman’s Co-Founder Paul Saginaw even officiated her wedding—to another ZCoBber—and Rodger encouraged her to pursue culinary school at Ballymaloe in Ireland. Under the guidance of Founder Darina Allen, she deepened her understanding of the relationship between farms and restaurants, knowledge which continues to shape her work as an author and the culinary director of Granor Farm.
Not bad for a stumble, a sample of Sour Cream Coffee Cake, and a sandwich that needed two hands to hold.
Abra loves Zingerman’s so much that she curated a whole collection of favorite foods for Mail Order. And then she selected seven special favorites to pack together into one box—some she’s loved for years, others she’s just discovered. Together, they reflect our ongoing search at Zingerman’s for great-tasting foods crafted by passionate makers.
Sour Cream Coffee Cake – The cake that started it all. This is Zingerman’s classic in its purest form. Abra’s favorite story about it goes back to her time working for Chef Paul Virant at Vie Restaurant. When he teased Zingerman’s Co-Founder Ari Weinzweig about the price of the cake, Ari sent him one the next day. After tasting it, Chef Virant turned to Abra and said, “It’s worth it. Honestly, it should cost more.”
Roadhouse Bread – Abra is a devoted fan of Zingerman’s Bakehouse breads, and Roadhouse is her very favorite. Developed by Shelby Kiebler (now the owner of Field & Fire in Grand Rapids, Michigan) for the opening of Zingerman’s Roadhouse, this loaf has a burnished crust and a tender crumb made from rye and wheat flours with a touch of cornmeal. It’s also a testament to the Bakehouse’s dedication to regional, stone-milled whole grains.
Lutenista Red Pepper Spread – On a recent trip to the Deli, Chef (and mentor) Rodger Bowser scolded Abra, half-jokingly, for never having tried this spread. “I’m so disappointed in you,” he said before dropping two jars into her basket. It’s now a household staple—tossed with pasta or spread thick on toast with smoked fish. Abra’s lesson learned? “When Rodger tells you to do something (like go to cooking school or buy a specific jar of sauce), you should do it.”
Germack Pistachios – A Detroit institution since the 1920s, Germack still roasts some of the best pistachios around. Abra’s family sends them as holiday gifts every year—and, naturally, keeps a few bags for themselves.
Rancho Meladuco Medjool Dates – While exploring Zingerman’s Mail Order offerings for this box, Abra came across these dates and thought, “I need to know what a $24 box of dates tastes like.” Now she’ll tell you: they’re worth twice that. Soft, rich, and unbelievably delicious.
Hot Peppers in Olive Oil – She loves these for their gentle, layered heat and versatility. Finely chopped and stored in oil, they’re ready to spoon over almost anything. Her favorite pairing? Sweet Medjool dates topped with these peppers, served over ricotta or whipped tahini for a sweet-spicy appetizer.
Spiced Plum Preserves – As a child, Abra was enchanted by the idea of sugar plums, and as an adult, plums have become her favorite fruit. These preserves capture their perfect balance of tart and sweet. She often spoons them over yogurt or scones, but also uses them to glaze roast chicken or serve alongside pork chops. When the parsnips are ready at Granor Farm, she plans to roast them and top them with this jam—a simple act of everyday luxury.
She hopes you enjoy what’s inside her collaboration gift box as much as she does—and that you, too, might stumble into a delicious life with Zingerman’s as your guide.
