The flakiest bite of butter and sugar you’re ever gonna eat You can add the Bakehouse’s beautiful and delicious Palmier to the ever-growing list of pastries being enhanced by the recent addition of Vermont Creamery’s … Continued
A caring reflection on a curious question This all began, as so many good learnings are wont to do, with a question. Last week I was talking for a while to Sarah Harris, the musician … Continued
Simple and simply delicious This time of year in Ann Arbor, we have an abundance of beautiful, fresh radishes at the market! One great way to eat them is with some Vermont Creamery Cultured Butter, … Continued
New, 70% Barrel-Aged Dark Chocolate Bar This just in: A dark and super-tasty Tanzania chocolate bar has landed at the Candy Manufactory! It’s extra special because its nibs were first aged in whiskey barrels. If … Continued
Polish comfort food with a fungi-focused twist! Looking for a remarkably delicious, warming, and wonderful bit of comfort food, one that will help you confront the newly cooler temps around town? Swing by the Roadhouse … Continued
The Bakehouse’s best-selling pie is “butter” than ever! I have long believed that the Bakehouse Pecan Pie is one the tastiest things we make. I’m not the only one. Amy Emberling, co-managing partner, wrote in the book Zingerman’s … Continued
