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
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
