- » Very hands on! Come ready to feel the texture of flour, butter, sugar, and salt.
- » Designed for home bakers of different skill levels! From those of you who have never
touched a measuring spoon in your life to those who feel pretty accomplished and want
to learn more.
- » Available for all ages! Adult classes (17 to infinity) and family classes (adult with a child of 7+).
- » Informative! Each class includes a discussion of ingredients and a time to taste in order
to understand the value of using flavorful ingredients and using traditional methods.
- » A comfortable place to learn! Class size is limited to a dozen students and includes at
least two instructors. You'll get one-on-one instruction and all of your questions answered.
- » Guaranteed to fill your belly! Not only will you be tasting what we create in the class, you
will be returning home with your own delicious goodies to share with friends and family.
- » We do all the measuring and cleaning up!
- » Fun! Of course.
Shelby Kibler
"The Principal"
Alejandro Ramon
BAKE! Instructor
Barb Alpern
BAKE! Instructor
Kandie Waggoner
BAKE! Assistant
Amy Emberling
Managing Partner, Zingerman's Bakehouse
Frank Carollo
Managing Partner, Zingerman's Bakehouse
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Loafing Around in Ann Arbor, MI on Bake-cation
Chicago Sun Times
"The best part is you get to make a mess doing the fun stuff: baking. Zingerman's takes care of the not-so-fun prep work and cleanup,"
enthuses Chicago Sun Times travel editor Lori Rackl, who attended a recent 4-day Zingerman's Bake-cation. Rackl adds that the classes
"are designed for all skill levels, from Martha Stewarts in the making to those whose baking experience consists of popping open a tube of refrigerated cookie dough."
Ann Arbor's Food Revolution
Travel + Leisure, November 2008
Francine Maroukian tours the Zingerman's Community of Businesses and lingers at Zingerman's Roadhouse for "a taste of the best regional dishes in the country."
A Profile of Zingerman's co-founder Ari Weinzweig
Everyday with Rachel Ray, September 2007
Trips You'll Talk About
Midwest Living, May 2007
Profiling the four-day BAKE-cation, Hannah Agran calls it a "chocolate-dipped, cream-filled opportunity to learn from the best."
Bread by Post
House and Garden, April 2007
Bakehouse favorites are highlighted in this roundup of some of the country's best mail order breads.
BAKE Someone Happy
Detroit Free Press, February 2007
Free Press food writer Sylvia Rector reports on the four-day BAKE-cation.
Breadmaking Zingerman's style
Ann Arbor News, November 2006
Nan Bauer writes of BAKE! "You work side by side with superb teachers while you're up to your elbows in ingredients. The class was fun!"
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