Tag: BAKE!
Candy demonstration class
The man behind the sweet dreams of Zingerman’s Candy Manufactory, managing partner Charlie Frank, will be leading a candy demonstration class on Wednesday, October 7th and Thursday, October 8th, 6-8pm.
Charlie’s passion for all things chocolate and sugar is infectious, and his knowledge of the science behind them is extensive. Charlie returns to BAKE! this time to share his all-time favorite confection, the amazing Four Brothers confection. In this class, you’ll observe Charlie making two recipes, each with their own sweet techniques: gianduja, a delicious chocolate-nut spread; and dragée, coating individual nuts in caramelized sugar. Charlie will then combine the two, and enrobe them in chocolate to create the sensational Four Brothers. At the end of class you’ll taste some of the freshly made candy.
Charlie first experienced this nutty, crunchy, creamy creation when he was attending the Culinary Institute of America in New York on a Zingerman’s staff scholarship to study confection techniques. So why is this the candyman’s favorite confection? “I still remember the smell of those caramelized roasted hazelnuts,” Charlie says with a dreamy smile on his face.
Don’t miss your chance to experience the candy that makes Charlie sigh, and sign up today!
See you soon!
Spice Trekkers share the love
This week we’ve been very fortunate to welcome our friends the de Vienne family for a several days of talking, eating, learning, and laughter. Based in Monréal, the Spice Trekkers have been encouraging people to learn about spices and grind their own for over a decade. “Spices have an undeserved reputation for being complicated,” says founder Ethné de Vienne: “It seems like people are waiting for permission to get creative with spices. Spices have few rules. We just want to tell people it’ll be fine, just start cooking!”
We thought it would be great if they could show us what they mean, so we asked them to visit Ann Arbor for a series of workshops aimed at exploring the use of whole spices in cooking. In addition, they shared their knowledge with Zingerman’s guests in special dinners at the Roadhouse, and the Deli, as well as a class at Zingerman’s BAKE!
Here are some highlights:
Merci beaucoup amis!
BIG NEWS!
Our new BAKE! class schedule is live and ready for new students!
New classes include Detroit classics, gluten-free pies, pasta making and so much more…over 70 classes in all!
Find new class dates and times through July 2015 at www.bakewithzing.com!
See you in class!
BAKE! is our hands-on teaching bakery in Ann Arbor, located between Zingerman’s Bakehouse and Zingerman’s Creamery at our south side campus. At BAKE! we share our knowledge and love of baking with the home baker community, seeking to preserve baking traditions and inspire new ones. We offer dozens of different bread, pastry and cake classes in our very own teaching kitchens. You’ll leave BAKE! with the food you made in class and the inspiration and skills to bake at home!
Learn the basics at BAKE!
Bake me a Cake
Baking Pies a Plenty
Fabulous French Baguettes
Naturally Leavened breads
Ooh La La Croissants
NEW BAKE! classes
Advanced Cake Decorating
Boston Cream Pie
More Gluten Free
Savory Baking
New cooking classes at BAKE!
American Candy with Charlie Frank
Hungarian Supper with Rodger Bowser
Dinner Series: American, French or Italian
Make it a BAKE!-cation
Like fantasy camp for home bakers!
Pastry 2.0 Weekend, May 17th & 18th
Bread Week, June 3rd-6th
Pastry Week, July 8th-11th
Savory Week, July 22nd-25th
Sign up today and BAKE! with us!
BAKE! up some memories with your kids!
Looking for a fun, family-oriented activity for the upcoming winter break? Why not attend one our Family Classes at BAKE? Family classes are an opportunity for families and kids 7 + to learn how bake tasty treats in a safe, hands-on environment. The family works on a recipe together and you’ll take home what you made in class!
Spend quality time together in our kitchen making something delicious. Then we’ll clean up the mess while you head home to enjoy eating your success. These are modified versions of our classes—still hands-on, same great recipes, just scaled back a bit for younger students.
See you at BAKE!
Week of February 17th:
Cupcakes
Wednesday, February 19, 1:00pm-4:00pm
We’ll do a little baking and a lot of decorating, so that you can create your own tasty and cute-as-a-button cupcakes. The family works on a recipe together and you’ll take home what you made in class!
Brownies
Thursday, February 20, 1:00pm-4:00pm
Brownies are easy, even without the box! You’ll learn how to make really great brownies with really great ingredients. The family works on a recipe together and you’ll take home what you made in class!
Doughnuts
Friday, February 21, 1:00pm-4:00pm
You won’t have to make any early morning runs to the bakery after learning how easy and fun it is to make homemade doughnuts!
Message from Amy Emberling, partner at Zingerman’s Bakehouse:
It’s been seven years since we opened BAKE! and I think this is the most innovative schedule we’ve created since our first one. It is a nice balance of our classic classes like Pies a Plenty and Mambo Italiano, and of new classes featuring more of our savory items, breads, and pastries in the same course. We will be holding 65 unique classes! 14 are totally new, 3 have new content, 7 are guest classes, and for the first time in four years, we’ve created new weeklong BAKE!-cation® featuring savory breads and pastries. As full as our schedule is, we’ve even left room to add more classes and to accommodate private classes. Although the classes have changed, the experience is the same—limited class size, hands-on learning, professional instruction with experienced bakers, our recipes and lots of bread and pastries made by you to take home. Check out our January through August schedule on the BAKE! website, or pick up a paper catalog in one of the Zingerman’s businesses.
– Amy
Here’s a preview of what’s coming:
Guest Instructor Classes
Many of you want to learn to cook so we’ve invited some of our friends to join us at BAKE!. To keep with Bakehouse themes most of the classes include some- thing made from flour, baked or relating to our current interest Hungarian food.
Pork Buns with Ji Hye Kim – February 20th
Knife Skills with Kieron Hales – April 3rd
Fresh Fish with Alex Young – April 30th
Hungarian Supper with Rodger Bowser – May 7th
Dinner Series Classes
Breads, pastries, and a savory dish combined to make a complete meal
Italian – With our own Frank Carollo! Frank’s favorite sausage and bitter greens pasta dish (you’ll make pasta), focaccia and amaretti cookies. Feb 2nd (More dates on the BAKE! website)
American – Bakehouse Creamy Tomato Soup, Buttery Parker House Rolls and ZBPB Cookies. Feb 28th (More dates on the BAKE! website)
Holiday Baking
Join us to prepare for upcoming holiday celebrations!
St. Patrick’s Day – Mar 16th
Passover Baking – Mar 23rd
Easter Hot Cross Buns – Apr 12 & 19th
New Savory BAKE!-Cation®
July 22-25
This is the most lip smacking collection of recipes we’ve ever assembled! Come for four days of baking and make ham and cheese croissant, parmesan pepper bread, pizza, quiche Lorraine, pasties, maple bacon donuts, and much more.