What Are the Classes Like?

• » 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.

Meet the BAKE! Staff

Shelby Kibler
"The Principal"

Alejandro Ramon
BAKE! Instructor

Nikki Lohmann
BAKE! Instructor

Kandie Waggoner
BAKE! Assistant

Amy Emberling
Managing Partner, Zingerman's Bakehouse

Frank Carollo
Managing Partner, Zingerman's Bakehouse

Use What We Use

We recommend these great ingredients to all our BAKE! students.

In The Press

Bread Alone (pdf)
Saveur, April 2011
Saveur Magazine searched high and low for a rye bread that would stand up to their pastrami and corned beef. To their surprise, they didn't find that rye in NYC, they found it here in Ann Arbor at Zingerman's!

Get Schooled (pdf)
Ready Made, Feb/March 2010
BAKE! classes are a great way to learn a new craft, start a new career or try something different.

Every Day Travel (pdf)
Rachael Ray Mag, 2010
Rachael Ray recommends BAKE! classes as one of "the best, most affordable ones out there."

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 (pdf)
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 (pdf)
Everyday with Rachel Ray, September 2007

Trips You'll Talk About (pdf)
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 (pdf)
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 (pdf)
Detroit Free Press, February 2007
Free Press food writer Sylvia Rector reports on the four-day BAKE-cation.