Bakehouse, Bread, Food Artisans

Local Favorite, Local Flavor: Our Chestnut Baguette Is SO Michigan

Here at Zingerman’s Bakehouse, we have taken the phrase “eating local” to heart with the dawn of our Michigan Chestnut Baguette (among other things). The history of chestnuts at the Bakehouse goes back nearly 50 years. Bakehouse co-founder, Frank Carollo, has been eating chestnuts for many years. It was a common food at the holiday […]

Read more »
Bakehouse, Bread

Our Rustic Italian Is a Gateway to the Wonderful World of Artisan Bread

Growing up in Ann Arbor, I have always had really great bread right at my fingertips. Well, at least by the time I started eating bread (and having bread preferences), it has always been a short drive away at the Bakehouse. In fact, some of my earliest memories are of my mom, with me in […]

Read more »
Bread, Cheese, Cooking with Grace, Deli, Recipes

Cooking with Grace: An Easy, Delicious & Toasty Breakfast

Welcome to Cooking with Grace! This is where Grace Singleton, a managing partner at the Deli, shares her delectable home cooking with us. This week, she brings us a quick, easy and delicious breakfast that anyone can make at home. “I was craving something different for breakfast and wanted something really flavorful and simple to […]

Read more »
Bakehouse, Bread

Why I NEVER Store My Bread in Plastic Bags

With all these breads in my kitchen counter, you might be inclined to think that I carefully store them all in plastic bags to keep them fresh. I don’t. Ever. NEVER. That’s right. For all the bread I bring home, I never, ever, ever put it in plastic bags. Why? Because although this may sound […]

Read more »
Bakehouse, Bread

Crazy in Love with Cranberry Pecan Bread

  If there is one thing that makes my mouth water, stomach grumble and gets me thinking of the holidays….It is our Cranberry Pecan bread. Yes, seriously. I am a crazed, obsessed lover of cranberry pecan bread. And I know I am not alone. This bread is an absolute favorite of long-time Zingerman’s customers, as […]

Read more »
Bakehouse, Bread

It Came from Transylvania! Somodi Kálacs Are Back, BUT Just for the Weekend

It’s sweet, it’s buttery, it’s swirled with cinnamon sugar, and it’s back—but just for a very limited time. For the uninitiated, Somodi Kálacs is a delicious yeasted traditional Hungarian Easter bread that we learned how to make in a village in Transylvania during our trip there back in 2012. We’ve loved it ever since, and […]

Read more »