Zingerman's Baking and Cooking Classes

February
10
2016
6:00 pm
to
9:00 pm

Learn the recipes and mixing method for fluffy and moist muffins. We’ll make chocolate chip muffins, Zingerman’s Bakehouse’s cranberry orange muffin with streusel topping and savory cornbread muffins.


You'll leave BAKE! with our recipes, the knowledge to recreate them at home, all the muffins you made in class and great coupons.



$75.00
5 spots left

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February
12
2016
1:00 pm
to
5:00 pm

A new batch of recipes for tasty savory pies from around the world: Tourtiere: Canadian pork pie, Fatayer: Middle eastern spinach pies, Piroshki: farmers cheese filled pie from Russia / Ukraine. We’ll share the history and cultural significance of these baked goods too! You'll leave BAKE! with our recipes, the knowledge to recreate them at home, all the food you made in class and great coupons.

$125.00
1 spot left

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February
13
2016
8:00 am
to
12:00 pm

One of our most popular classes because we teach you Zingerman's beloved croissant recipe. There are very few places in the world outside of France where you can get a good, truly flaky, buttery croissant. Zingerman’s Bakehouse is one of them. There are some tricks but it’s mostly about taking the time to do it right. And when you smell and taste these treats, you’ll be happy that you did. In this class you’ll learn the basic techniques of creating traditional butter laminated dough. You'll make our plain butter croissant recipe in class, as well as almond and chocolate filled! 

You'll leave BAKE! with our croissant recipe, the knowledge to recreate it at home, 18 croissants you made in class, croissant dough to bake later and great coupons.

**You may want to bring a cooler to put your take-home croissant dough in, if you are traveling more than an hour to attend class.

$125.00
1 spot left

Name of the student who will be attending this class

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February
13
2016
8:00 am
to
5:00 pm
Did you know you can travel from Puglia to Genoa to Sicily without leaving Ann Arbor? In Mambo Italiano, we’ll take you on a bread-baking tour across Italy and you’ll return home with loads of Paesano, Rustic Italian, focaccia, and sesame semolina breads and the skills to make them any time you want to satisfy the craving for an Italian holiday. This is a full day of Italian baking from finding out what a poolish is to brushing olive oil on your focaccia dough and a nice Bakehouse lunch in between. You'll get plenty of hands-on practice at working with yeasted doughs, including kneading, shaping and proofing too. While our loaves are rising we'll sneak into the Bakehouse to see it done on a much larger scale.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two loaves of Paesano, two rounds of foccacia, two loaves of Rustic Italian, two loaves of sesame semolina, a poolish to make more bread at home and great coupons. Not to mention a full tummy from a great Bakehouse lunch and bread sampling throughout the day.
$250.00
3 spots left

Name of the student who will be attending this class

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February
13
2016
1:30 pm
to
5:30 pm

Take your tea time, or anytime, to the next level with these distinctive cakes. You’ll make raspberry ricotta coffee cake, a yeasted tea ring and the new Bakehouse favorite the New Deli Crumb Cake topped with pistachios and sweet Indian spices like cardamom and ginger. Learn all about the great ingredients that makes these cakes special, as well as techniques that give them great texture.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, three cakes, and great coupons.

$125.00
5 spots left

Name of the student who will be attending this class

(optional) Email address for class reminders

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