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Our holiday hours:

Zingerman’s Deli
7 a.m. – 4p.m.

Zingerman’s Roadhouse
CLOSED

Zingerman’s Bakehouse
Retail: 7 a.m. – 7 p.m.
Wholesale: 7 a.m. – 6 p.m.

Zingerman’s Coffee Company
7 a.m. – 6 p.m.

Zingerman’s Creamery
9 a.m. – 7 p.m.

Zingerman’s Mail Order
CLOSED

Zingerman’s Cornman Farms
9 a.m. – 6 p.m.

ZingTrain
9 a.m. – 5 p.m.

 Zingerman’s wishes you an enjoyable, relaxing Memorial Day!

May Events at Zingerman’s

Deli Sundae social

1st Annual Sundae Social at Zingerman’s Deli

FREE to attend.
Gelato sundae = $6.99

We’re throwing a Sundae Social on the Deli Patio on Tuesday, May 24th, 4-7pm, and we hope you and your friends will join us! Our Next Door sweet treat experts will help you make a custom designed sundae featuring gelato from Zingerman’s Creamery, delicious sauces like Coop’s hot fudge or Béquet caramel sauce, and fabulous toppings like chocolate sprinkles or peanut brittle from Zingerman’s Candy Manufactory. Our party fun will also include craft activities and games for kids of all ages. Reservations are not required, but if you purchase your sundaes in advance online or in person at the Deli, you will be entered in a drawing for an 18% off Kids Discount Card. Make sure to bring your sweet tooth!

Reserve your seat here


Picnic with Cheese! at Zingerman’s Creamery

Just in time for your Memorial Day celebrations, we’re giving a preview of some of the best picnic fare from our shop! We’ll be grilling up some tasty links from Corridor Sausage, making a potato salad with cheese and bacon, and some cheesy deviled eggs. We’ll finish the evening with a refreshing sorbet, and send you home with all of the recipes that we use as well as some helpful information about our featured products!

Reserve your seat here


Camp Bacon® Begins!

ZingTrain Speaker Series: John U. Bacon

John U. Bacon will talk about his latest New York Times bestseller, Endzone: The Rise, Fall and Return of Michigan Football, and the lessons it holds for organizations of all stripes, including: Don’t treat your fans like customers, or they’ll behave that way; try to run your organization like a religion, more than a business (like Zingermans does); and remember that, boiled down, all organizations are built on relationships — within the organization, with your suppliers and your followers. Amazingly, Michigan’s constituents rose up, and self-corrected their beloved school in less than a year, and there are lessons in that, too.

Join us Wednesday, June 1st, 8am-930am, for this session with John U. Bacon. Do plan on being subject to loads of John’s incisive intelligence, superior storytelling and wry wit.

John U. Bacon is the author of seven books on sports and business, including Bo’s Lasting Lessons: The Legendary Coach Teaches the Timeless Fundamentals of Leadership, Three and Out: Rich Rodriguez and the Michigan Wolverines in the Crucible of College Football, and Fourth and Long: The Fight for the Soul of College Football — all national best sellers.

His most recent book, Endzone: The Rise, Fall, and Return of Michigan Football was released September 1, 2015 and debuted at number 6 on the New York Times Best Sellers list.

He freelances for The Wall Street Journal, Yahoo and others, appears often on TV, including HBO, ESPN, Fox Business, MSNBC, Al Jazeera and the Big Ten Network, and delivers weekly essays for Michigan Radio and occasionally NPR, which awarded him the PRNDI prize for nation’s best commentary in 2014. He is a popular public speaker, who teaches at Northwestern University and the University of Michigan, where the students awarded him the Golden Apple in 2009.

John is also a decent Spanish speaker, an average hockey player, and a poor piano player, but he still enjoys all three!

Reserve your seat here


Potlikker Film Festival at ZingTrain

The folks down at the Southern Foodways Alliance have done an incredible job capturing the stories behind some of our most beloved Southern food makers in a series of award-winning short documentaries by filmmaker Joe York. Join us Wednesday, June 1st, 630pm, as we watch a few new films produced in late 2015 and early 2016, all focusing on traditional, Southern foodways.

Popcorn and snacks served with alcohol available at a cash bar. Come with an appetite and be ready to fall in love with Southern Foodways!

Reserve your seat here


Bakin’ with Bacon at BAKE!

We’ll be using the power of bacon to flavor three amazing baked goods, all in honor of Zingerman’s Guide to Better Bacon (available at all Zingerman’s locations). You’ll make a similar version of our wildly popular peppered bacon farm bread, bacon cheddar scones found in the book, and sweet and salty bacon pecan sandy cookies. We’ll take you to hog heaven with a demonstration of our maple glazed bacon apple doughnuts. Try and contain yourself.

You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, two loaves of bread, a dozen scones, three dozen cookies and great coupons.

*NOTE: This class runs runs both Thursday, June 2nd, or Friday, June 3rd. Select your session.

Reserve your seat here


The Annual Bacon Ball at Zingerman’s Roadhouse

Join the Roadhouse and Zingerman’s Camp Bacon on Thursday, June 2nd, 7pm, as we celebrate the pig with author Mark Essig, sharing stories from his new book “Lesser Beasts: A Snout-to-Tail History of the Humble Pig.” Mark and Chef Alex have created a menu featuring bacon throughout the courses, showing no part of the pig is to be taken for granted.

Reserve your seat here


Zingerman’s Camp Bacon Main Event at Cornman Farms

a fundraiser for the Southern Foodways Alliance, $120 is tax deductible

An all day event on Saturday, June 4th, 8am-4pm, filled with meaty speakers, lots of learning, a whole lot of laughing and, of course, all the bacon you can eat! Bacon lovers from around the globe trek to the Camp Bacon Main Event each to meet and eat and share their love for really good cured pork in a day filled with presentations by bacon producers, food experts, and a few fun surprise guests. This is the third year we’re hosting the Main Event at our verdant and relaxing Cornman Farms, and we expect it to be better than ever!

What an amazing line-up of interesting, engaging, insightful and funny speakers! And all the bacon you can eat!

– Adrian Miller, author of Soul Food, on “Presidential Pork”
– Mark Essig on “Lesser Beasts: A Snout-to-Tail History of the Humble Pig”
– Rolando Beremendi
– Ari Miller from 1732 Meats on “what’s a nice Jewish boy doing making bacon?”
– Eric Clayman from the Denver Bacon Company making Guanciale
– Chris Wilson from the Smithsonian Museum on “Pork and African American Culture”
– Chef Sherry Yard on “Baking with Bacon”
– Fred Bueltmann from New Holland Brewing on “Crafts Come Together Raising Bacon and Brewing Beer”
– Fidel Galano on “The mysteries and mastery of Cuban pork cooking”
– Steve Carre from Australia
– Susan Schwallie on “the national consumer statistics expert on the latest bacon related numbers from the marketplace”
– Special Guest Appearance by John U. Bacon on “Being Bacon—the Latest Chapter”

Reserve your seat here


Camp Bacon® Street Fair at the Sunday Artisan Market in Kerrytown

Come on down to the market – just a block down from the Deli! – on Sunday, June 5th, 11am-2pm,  to celebrate great pork with a three-hour street fair with an array of vendors selling, sampling and showcasing all things bacon—a great way to have lunch, sample new bacon fares, or just have some fun with bacon-based games for kids of all ages. Free admission but a donation to Washtenaw 4-H is suggested.

This year’s Street Fair vendor lineup includes:

– Zingerman’s Camp Bacon
– Zingerman’s Food Tours
– Zingerman’s Delicatessen
– Zingerman’s Candy
– Zingerman’s Creamery
– Zingerman’s Cornman Farms Flowers
– Zingerman’s Roadhouse on the Road
– Zingerman’s Coffee Company
– Plum Market
– The Brinery
– Nduja Artisans Salumeria
– Nueske’s Smoked Meats
– West Loop Salumi
– Manicaretti Imports
– Fortune Fish


Foodies & Fabric – A Modern Quilt Showdown at Zingerman’s Deli

The Deli is sew excited we’re on pins and needles to host an exhibition of handmade mini quilts brought to you by the Ann Arbor Modern Quilt Guild and Pink Castle Fabrics. Stop by anytime during business hours, Friday, June 3rd – Sunday, June 6th, to view and vote for your favorite quilted creation.

This event is FREE!

See you soon!

Louis Pasteur said, “…chance favors the prepared mind.”
And in the case of Zingerman’s Bakehouse this is certainly true.

True North bread

Early last spring, Bakehouse managing partner, Frank Carollo, received an email that would ulti­mately lead to a new relationship, a new source of Michigan-grown whole wheat, and a brand new variety of bread. The email came from a canola farmer named Bill Koucky (“koos-kee”) in Michigan’s Leelanau Peninsula, just north of Traverse City. Bill is part of a network of farmers in the area who grow non-GMO canola and sunflowers under the umbrella of Grand Traverse Culinary Oils. The farmers carefully cultivate their seeds, then mechanically cold-press them to extract the oil. GTCO uses no chemicals whatsoever, and the canola and sunflower oils are 100% natural.

In order to maintain the correct nutritional balance in their fields, the Grand Traverse farmers network rotates their crops (as traditional farmers have been doing for thousands of years). So they grow things like clover, rye, corn, and oats to replenish the nutrients used by the canola and sunflower crops. One of their off-year crops was a sturdy whole wheat that thrived in the colder cli­mate of Michigan’s Northwest. The wheat was good – high-quality, high-protein – perfect for mak­ing bread. It was so good, in fact, that until last year the bakeries in the Leelanau/Traverse City area bought out Bill’s entire wheat crop. In addition, the rise of the craft beer and distillery movement has created a demand for high-quality grains in the state. Bill and his partners established Grand Traverse Culinary Flours, increased their wheat yield, and began seeking out possible customers further south. Which is how he came to send an email to Frank.

Fast forward. Bill drove down, dropped off some samples, and took a tour of the Bakehouse. Afterward, baked about a dozen test loaves using the new Leelanau flour, and the results were very promising. So, the Bakehouse crew adjusted the recipe a bit, then baked another dozen loaves. And they repeated the process until they got the recipe just right, tweaking the ingredients, changing the dough-proofing duration, and watching the loaves very closely during their time in the ovens. So was it worth all the time and effort? “The bread was very good,” says Frank with a smile on his face. And the Zingerman’s Bakehouse True North Bread was born. “We started selling the True North Bread at the beginning of March, and we’ve been pleased at how well it’s been received,” Frank says.

Zingerman’s Bakehouse has been on the hunt for high-quality, locally grown wheat flour for some time, so this new relationship with Bill is timely. The search has been a challenge, as Frank is look­ing for a suitable wheat raised using traditional, sustainable methods. And it hasn’t been easy. For decades, farmers in Michigan have been incentivized by higher market prices to grow low-protein wheat, which produces a softer flour that’s perfect for making cakes and pastries. But to make good bread, a baker needs a flour with a higher protein content (a “hard” flour) to form the gluten that’s necessary to create the loaf’s dense, chewy structure.

So, to encourage farmers to grow higher protein wheat, Frank uses his own incentive. He guar­antees a certain return, or price, for the crops in order to offset the risks that come with growing wheat using traditional and sustainable practices. In years when farmers have a successful harvest, it’s likely that other growers in the region are experiencing the same. This translates to a local market that’s enjoying a saturation of goods from these farmers. Unfortunately, this abundance can also drive down the selling price of the for farmers, so the Bakehouse locks in a fair price ahead of time that’s often better than the market price. And this is good for farmers in years of low crop yield as well. With the price guarantee in place, the farmer can be secure in the knowledge that the year will not be a total loss. Up in the Leelanau, Bill Koucky incents the farmers in his network in much the same manner.

The other challenge facing a bakery that’s been successful in finding a source for good wheat is finding a place to mill and store the wheat after harvest. In the case of a conventionally grown flour, the major players in the flour market have the facilities to mill and store their wares until they’re ordered and shipped. Smaller growers do not have such facilities at their disposal. So Frank must pick up the cost of first shipping the wheat to a mill, then pay for grinding and storage, and then once again assume the cost of shipping the ground flour to the Bakehouse. This can quickly become prohibitively expensive.
Ideally, Frank would like to see a local processing mill and storage facility located a bit closer to the Bakehouse. “A hundred years ago, every town had its own mill, so this wasn’t an issue. You’d simply harvest your grains and drive them to the local mill.” Frank confesses that he’d personally love to learn the art of milling good flour from Michigan-grown grains, and probably would do just that, “If I didn’t have a busy bakehouse to run…” Fortunately, for Frank, Bill Koucky and his partners at Grand Traverse Culinary Flours have got him covered. Bill’s facility features it’s very own stone grinding mill that can be adapted to produce a variety of grades, from coarse to very fine. And Bill has plenty of storage space.

In March, Frank headed up to Bellaire, MI for to the Crosshatch Center for Art & Ecology, a nonprofit organization dedicated to exploring the intersections of the two. As their website says, “Crosshatch provides resources for our community to become stronger, more self-reliant, and more native to place.” The group organizes workshops, courses, and conferences that “…teach our neighbors how to do things like: become a beekeeper, care for goats, build a brick oven, graft fruit trees, man­age soil effectively, preserve food, and more.” The Center partnered with Bill and Grand Traverse Culinary Flours to host a ‘Grain Day’ seminar. The day included breakout sessions for attendees with topics such as “The Big Picture of Growing Grain,” “Integrating Grain onto your Farm,” “Harvesting and Processing (with guest speaker Bill Koucky),” and “Growing Grain for Market, featuring a local business owner panel.”

Big things are obviously happening in the Northern Michigan world of grain, and Frank is hopeful that they continue to enjoy the success of the past few growing seasons. In the past year, the south­ern end Michigan’s Lower Peninsula saw more rainfall than usual in the early season. The wetter-than-normal environment was unfortunately favorable to certain kinds of crop blight, and a lot of growers farmers saw their season fail as a result. By contrast, the micro-climate in the Northwest region of the state has been much more hospitable to farmers in recent years, and the very good yields seen by Bill and his partners are establishing the area as a potential new source for quality grains.

The immediate result of this new connection with our Northern neighbors is a fantastic new bread now available at Zingerman’s Bakehouse. After harvest, Bill sends their red spring wheat through the stone grinding mill to produce a flour that contains more wheat germ and bran. This wheat flour, in turn, produces a bread with great natural flavor and texture.

True North is a whole wheat bread with a nice, dark crust, and a slightly dense crumb. The bread has the sweetness of whole wheat balanced with the slightly sour note of its naturally leavening. The taste is rich and full, with the texture lying somewhere in the middle of the bread density spectrum. It’s a very satisfying bread that’s delicious simply toasted and enjoyed on its own, savoring the wonderful wheat flavor. As Frank says, “It’s a really great-tasting bread.”
And in the end, that’s what is most important.

Eric Olsen Signature

May 20, 2016

Jenny Tubbs shipping

BIG NEWS!

BAKE 2017

The new BAKE! schedule has arrived!
Classes now thru Jan 2017 are available.

Fancy Schmancy Holiday Cookies 2016 edition!

Our most popular class of the year! Join us to get into the holiday spirit and bake up four varieties of festive cookies worthy of your family cookie plate. In this hands-on class you’ll make mint chocolate whoopie pies, coconut brandy snaps, chocolate walnut acorns, and cranberry orange almond bars. It’s guaranteed fun and is known to inspire new family traditions! We’re offering more dates than ever, but don’t delay signing up!

Reserve my spot(s) at the cookie party!

BAKE 2017 3

BAKE 2017 2

 

 

 

 

 

 

 

 

Other Holiday Classes

Buche de Noel: Create a French Yule Log Cake

Holiday Sweet Breads: Bake German Stollen & Hungarian Beigli

What Else Is New?

Dinner Series: American 2.0Learn caramelized onion pasties, salad with homemade dressing & pecan diamonds.

Dinner Series: SicilianoMake radicchio and pistachio risotto, pane nero rolls & amaretti morbidi almond cookies

-Rodger Bowser returns for another hands-on Pot Pies class for adults and a new Teen Cooking class for 14 to 17 year olds.

Are You New To BAKE!?

Start with the classics!

Baking Pies a Plenty

Fabulous French Baguettes

Ooh La La Croissants

Bake me a Cake

Hurray for Challah

Take me to the class menu

Fancy Schmancy 2016

See you in class!

May Events at Zingerman’s

Daphne Zepos event cheese

Cooking up Cajun at Zingerman’s Roadhouse

The Roadhouse welcomes back for the third year fisherman Jimmy Galle, owner of Gulfish, the source for the best and freshest seafood from the waters of Louisiana, Texas, Mississippi, Alabama and Florida. Delivering seafood around the country daily, Jimmy and his crews have a long-standing commitment to sourcing directly from day-boat fishermen, shrimpers and crabbers across the Gulf Coast, delivering directly to a restaurant’s kitchen door.

Jimmy is sending us the best the gulf has to offer and Chef Alex is excited to cook the classics of a traditional Cajun meal served down in Louisiana, focusing on the flavors of the fish and the rustic taste that is cajun cuisine. On Tuesday, May 17th, 7pm, we’ll be paying homage to Chef Paul Prudhomme, celebrity chef of New Orleans, who, sadly, passed away last year. He has been credited with popularizing cajun cuisine and was influential in the world of modern seasonal American cooking.

We can’t decide which course will be the most exciting to taste, but Alex’s Gumbo made with fresh-from-the-Gulf shrimp and oysters, along with pit-chicken and house-made andouille sausage, is definitely at the top of the list.

Seafood and Cajun lovers, this dinner is meant for you.

Reserve your seat here


ZingTrain Speaker Series: Sticky Situations

The thing is, it’s all just stuff happening in our heads until we try to tell someone about it. Which means communication is the key to pretty much everything, right?

But the thing is, communication is not easy. Effective communication is in fact, quite difficult. And people are not easy. A good number of people, in fact, find other people difficult.

So it turns out that the two components that are the key to our lives – people and what we say to each other – are in fact, highly likely to be difficult. So what do we do? We listen to Sarah Brabbs. She’s made it her business and her lifetime’s work to study relationships and communication.

JOIN us on Wednesday, May 18th, 8-930am, to hear Sarah tell us how to:

– BETTER UNDERSTAND & DEAL with difficult people around you – at work and at home!
– LEARN, PRACTICE & RETAIN more effective communication skills!
– FIND OUT what you can change if you are being a difficult person.

Sarah Brabbs has recently authored a book, So (People Say) You’re an Asshole: A Book for You, People Who Love You, & People Who Work with You. She’s gonna tell it like it is. Just sayin’.

Reserve your seat here


Cheese 101 at Zingerman’s Creamery

A delicious introduction to the world of cheese! Join us on Thursday, May 19th, 6pm, as we sample cheeses that represent each of the seven major styles of cheese, all hand-selected by our shop cheesemongers. We’ll talk about what makes each style unique, share tips for building a well rounded cheese board, and provide an overview of the basics of paring cheese with beer & wine. We’ll also have bread and pickled veggies to round out the sampling courses.

Reserve your seat here


Brewing Methods at Zingerman’s Coffee Company

Learn the keys to successful coffee brewing using a wide variety of brewing methods from filter drip to syphon pot. This tasting session on Sunday, May 22nd, 1pm, will explore a single coffee brewed 6 to 8 different ways, each producing a unique taste. A demonstration of the proper proportions and techniques for each method and a discussion of the merits and differences of each style will take place.

Reserve your seat here


1st Annual Sundae Social at Zingerman’s Deli

FREE to attend.
Gelato sundae = $6.99

We’re throwing a Sundae Social on the Deli Patio on Tuesday, May 24th, 4-7pm, and we hope you and your friends will join us! Our Next Door sweet treat experts will help you make a custom designed sundae featuring gelato from Zingerman’s Creamery, delicious sauces like Coop’s hot fudge or Béquet caramel sauce, and fabulous toppings like chocolate sprinkles or peanut brittle from Zingerman’s Candy Manufactory. Our party fun will also include craft activities and games for kids of all ages. Reservations are not required, but if you purchase your sundaes in advance online or in person at the Deli, you will be entered in a drawing for an 18% off Kids Discount Card. Make sure to bring your sweet tooth!

Reserve your seat here


Picnic with Cheese! at Zingerman’s Creamery

Just in time for your Memorial Day celebrations, we’re giving a preview of some of the best picnic fare from our shop! We’ll be grilling up some tasty links from Corridor Sausage, making a potato salad with cheese and bacon, and some cheesy deviled eggs. We’ll finish the evening with a refreshing sorbet, and send you home with all of the recipes that we use as well as some helpful information about our featured products!

Reserve your seat here

See you soon!