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
Wisconsin is probably best known around the world for its dairy. Though few people know it, back in the mid 1800s Wisconsin farmers were not thinking much about cows. Most farms had a cow or … Continued
As I was writing this I was about to head home from the Bakehouse when a family pulled up next to my car. I was loading up to leave and they were arriving but for … Continued
Our cream cheese, I know, is hardly anything new any more. We’ve been making it at the Creamery for over ten years now. But every time I taste it, I’m reminded how lucky I am … Continued
These are truly one of the best new things I’ve tasted in a long time. I think that I first tried the Rozendal vinegars three years ago at a food show. Their exceptional flavor caught … Continued
I’m pretty convinced that Zzang! bars have essentially remade the way everyone around Zingerman’s (and a lot of our regular customers) think about candy bars. In the same way that Bakehouse rye and Farm breads … Continued
