The country bread of Ireland emerges from the Bakehouse ovens I love this bread, its history, and the fact that we make such a fine, great-tasting, traditional version of it. I have such an affinity … Continued
Freshly milled wheat from the Bakehouse makes a wonderful meal Who knew? A lot of people might have. Just not me. But now, after over 40 years of working in the food world, I know—a … Continued
A big bowl of Southern comfort in this wonderful seafood stew Without a doubt, one of my favorite foods from the Roadhouse—and I get to eat a lot of good food—is the Creole Potlikker Fish … Continued
German-style spelt bread makes for some marvelous eating Dinkelbrot isn’t Zingmerman’s Bakehouse’s best seller, but it might have some of the most loyal fans. And for good reason—it’s a terrific, very traditionally made bread. As … Continued
Miss Kim and the Roadhouse offer up delicious deals It’s time for the annual Ann Arbor Restaurant Week menu, which means cool meals and delicious deals at both Miss Kim and the Roadhouse! It’s Ann … Continued
A whole lot of carrots and cream cheese frosting The Bakehouse 24 Carrot Cake is impressively excellent. Being more of a savory treat fan, it had been a while since I held a plate with … Continued
