Noodle Kugel We’ve been making noodle kugel since we opened the Deli back in 1982. It was delicious then, and it’s equally as delicious now. It’s basically my grandmother’s recipe, but we make it with … Continued
Shawn Askinosie Scores Big with Two Sweet Treats! 1. Dark Chocolate from Tanzania – Community Project Puts Out an Amazing Chocolate This is one delicious and very special chocolate bar which is made by Shawn … Continued
Although we’ve been making it for a good ten years now the Bostock really does seem to be one of the best kept secrets at the Bakehouse. I know it has a loyal following but … Continued
“America’s very best rye? No contest. It comes from Zingerman’s Bakehouse.” —Jane and Michael Stern Jane and Michael Stern rated the Bakehouse’s rye bread the best in the country this past spring in Saveur magazine. … Continued
1. Fantastic French Sardines A Little Bit of Brittany in Ann Arbor I’ve long loved good sardines. I’m happy to have them in pretty much any form I can get them. I especially love fresh … Continued
Mandelbread is anything but new. It’s been a staple of Eastern European Jewish eating for centuries and a regular item at the Bakehouse for fifteen years or so. For whatever reason, I have a tendency … Continued
